2020 | Sauzet | Le Montrachet in OC

Mid lemon yellow. This has the weight which should have. The nose does indeed speak of Montrachet with a measured opulence. The weight on the palate transcends those which have gone before, there is a grip from the barrel and a little toast (a new Chassin barrel and one year old François Frères). Very long and relatively fine finish. Extremely good.

Reviews:

• Vinous: The 2020 Montrachet Grand Cru comprises of three barrels this year, around 900 bottles. Very intense on the nose, as you would expect from this vineyard, it has a surfeit of mineralité and tension, hints of citrus lemon and orange pith that emerge with time. The palate is very well balanced with a fine line of acidity, taut and fresh, powerful with a persistent finish. I think this might be one of the best Montrachets that Sauzet has produced.

• Burghound: This is also quite floral in character with accompanying notes of phenolic, petrol, anise jasmine tea, apricot and white peach, all of which are trimmed in just enough wood to merit pointing out. The powerful and solidly concentrated large-bodied flavors possess both evident muscle and minerality that carries over to the citrusy, very dry and youthfully austere finale that just goes on and on. This beauty of a Montrachet should age effortlessly for years, thanks not only to the abundance of underlying material but also the impeccable balance.

Producer Information

Etienne Sauzet is an estate based in Puligny-Montrachet, making some of the most sought-after Chardonnay wines in Burgundy.Sauzet's wines are prized for their elegance at village level and for their extra weight and concentration at Premier and Grand Cru level. The portfolio includes leading examples of Chevalier-Montrachet, Le Montrachet and Puligny-Montrachet Premier Cru Champs Gain.The domaine is made up of 15 hectares (37 ac) of estate vineyards split between the communes of Puligny-Montrachet, Cormot-le-Grand and Chassagne-Montrachet with small amounts of fruit externally sourced. The grapes are fermented in oak and aged in barrel for around a year – premier crus see up to 33-percent new oak, while grand crus get 40-percent. After barrel aging, the wines are racked into tanks for another six months on lees.

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