1991 | Château de la Maltroye | Batard-Montrachet (Magnum)

Unctuous yet firm on the palate, the Chateau de la Maltroye Batard-Montrachet is quite dry and deep, with plenty of poise. The perfect pairing with foie gras, Epoisses cheese, fish in a decadent cream sauce, or grilled lobsters and langoustines.

Producer Information

Château de la Maltroye is a wine producer based in Chassagne-Montrachet, in the Côte de Beaune subregion of Burgundy's principle winegrowing area, the Côte d'Or. The château produces a range of wines, both red (from Pinot Noir) and white (principally Chardonnay), from vineyards both in Chassagne-Montrachet itself and neighboring appellations. The impressive château building dates from the 18th Century although its cellars are around 400 years older. The château lies at the southern end of the village, overlooking the Premier Cru La Maltroie vineyard, in which it has a 2.5 hectare (six acre) monopole plot: the Clos du Château de la Maltroye, containing both Pinot Noir (nearly 1.4 hectares/3.4 acres) and Chardonnay (just over one hectare/2.5 acres). According to noted Burgundy expert Jasper Morris MW, tradition dictates that only the château and its attendant vineyards can use the "y" in the spelling of Maltroie. The principle vineyard holding (in terms of prestige, at least) is a tiny plot (just under 0.1 hectares, or 0.2 acres) in the nearby Bâtard-Montrachet Grand Cru vineyard. The lion's share of the domaine's output, however, comes from its numerous Chassagne-Montrachet premier cru holdings, both red and white. These include white wines from the likes of the Dent de Chien, Les Grandes Ruchottes and La Romanée premier cru vineyards and reds from Clos St-Jean and La Boudriotte. The estate has roughly six hectares (15 acres) of premier cru vineyard in Chassagne and a further three hectares (7.4 acres) of village-level Chassagne, of which about 60 percent is white. The estate also has around three hectares of vineyard in Santenay, just to the southwest. These include just over 0.8 hectares (two acres) each of Pinot Noir and Chardonnay in the Premier Cru La Comme vineyard and a small Pinot plot in the well regarded Gravières. The red and white grapes have their own ferment rooms and cellars. The reds are fully destemmed and undergo a cold maceration prior to fermentation. The white wines start fermenting in stainless steel and are then transferred to barrels to complete the process. The top white wines may be aged in up to 100 percent new oak barrels.

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