2016 | Domaine Fontaine-Gagnard | Criots-Batard-Montrachet

The 2016 Bâtard-Montrachet Grand Cru offers more on the nose than the Criots-Bâtard-Montrachet this year with aniseed-tinged citrus fruit.

Reviews:

• Wine Advocate: The 2016 Bâtard-Montrachet Grand Cru offers more on the nose than the Criots-Bâtard-Montrachet this year with aniseed-tinged citrus fruit. The palate is rounded on the entry, quite powerful and pure with notes of orange zest, quince and Japanese yuzu toward the finish that fans out gloriously. Just three barrels of this fine nectar this year.

• John Gilman: The 2016 Bâtard-Montrachet from Domaine Fontaine-Gagnard is equally superb, with the same sense of reserve and inherent purity as the Criots. The wine is pure and rock solid on the palate and delivers lovely aromatic potential in its still fairly primary bouquet of apple, pear, a touch of tangerine, superb soil tones and vanillin oak. On the palate the wine is full-bodied, deep and focused, with a rock solid core, superb balance and a very, very long, poised and vibrant finish. All this wine needs is time! 2023-2050.

Producer Information

Domaine Fontaine-Gagnard is a wine estate in Chassagne-Montrachet particularly known for its Chardonnay wines. It was founded in 1985 by Laurence Gagnard and her husband Richard Fontaine after Laurence inherited part of Domaine Gagnard-Delagrange. The estate, which is run by Laurence and Richard's daughter, Céline Fontaine, has around 12 hectares (30 acres) of vineyards, most of which are located in Chassagne-Montrachet, across a number of premiers crus. They also boast small holdings in the Le Montrachet, Bâtard-Montrachet and Criots-Batard-Montrachet grands crus. There are also small parcels in Volnay (Clos des Chênes) and Pommard (Les Rugiens), and plots classified as Bourgogne rouge and Bourgogne blanc. In total, there are 22 different appellations within the range. Two-thirds of production is devoted to white wine, one-third to red. Winemaking methods are traditional with hand-picking and natural yeasts. Wines are aged in oak barrels, with zero to 30 percent new wood, depending on the appellation, and undergo light fining and filtration before bottling. White wines are bottled after one year in barrel, red wines spend up to 18 months in oak.

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