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Criots-Batard is the smallest of the Grands Crus on the Montrachet slope and is a continuation of the Batard Montrachet at its southern tip. Compared to the neighbor Batard, the soil here is a bit stony and has less clay, which is why these wines often prefer elegance rather than strength. Lamy's tiny parcel only covers around 0.05 hectares, so this wine is very rare.
Only 3 left in stock!
|When to Drink||Now - 2035|
|Producer||Hubert Lamy (Domaine)|
|Pairing||Fish or shellfish.|
|Volume||75cl (Full Bottle)|
This appellation is located in the commune of Chassagne-Montrachet, the famous Côte de Beaune village. “Criots" means “chalk” in the old local dialect, which refers of course to the soil in this plot. According to the story passed down through history, Bâtard is the plot of land that the Lord of Puligny gave to his illegitimate son ("bâtard" in french). The white wines produced in this area are internationally renowned and acknowledged as being the best Chardonnays in the world.
The winery in St. Aubin looks back on an enormously long tradition dating back to 1640. In 1973 Hubert Lamy took over the property with 7.86 hectares of red wine grapes and 8.54 hectares of white wine grapes from his father. His brother René Lamy moved to Chassagne and took over the other part of his father's property there. Since Hubert Lamy's son Olivier has been responsible for the winery, the business has picked up again significantly and is now one of the most promising climbers in Burgundy. Olivier Lamy proves his white wine expertise every year, especially with his subtle, extremely fine Premiers Crus from St. Aubin. These wines are increasingly recommended in top French gastronomy as interesting alternatives to Chassagne or Puligny. However, one is particularly proud of the outstanding Grand Cru, which is harvested in the only five ares large plot of the winery in Criots-Batard-Montrachet.
Lamy produced only one barrel of Criots-Bâtard this year, but what a barrel! A complex and compelling bouquet of orange blossom, tangerine, lemon oil, poached pear, cinnamon and a touch of oak vanillin precedes a full-bodied, multidimensional wine with fabulous energy despite its considerable amplitude, a bottomless core of fruit, and almost painful levels of extract and intensity. The stunningly flavourful finish builds and builds after the wine is long gone.
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