2016 Pierre-Yves Colin-Morey, Chevalier-Montrachet Grand Cru

Vinous 92-95

(a single new 228-liter barrel produced, from a yield of just 15 hectoliters per hectare): Sexy, complex aromas of pear, white peach, pineapple, anise and crushed stone, plus a whiff of cocoa powder that Colin says will disappear before the wine is bottled. . At once chewy and sharply delineated, with almost painful white soil lift and pungency to its flavors of lemon, spices and crushed rock. There’s something almost Riesling-like about this very dry, powerful grand cru. With aeration, it showed a more seamless texture, but the slightly bitter-edged crushed-rock finish will require at least several years of aging. This wine could hardly be more different than the Bâtard. [Stephen Tanzer, 09/01/2017]

Robert Parker 92-95

“There’s one barrel of the 2016 Chevalier-Montrachet Grand Cru, and while it doesn’t have the depth or completeness of the Bâtard, it’s also very impressive. Exhibiting aromas of preserved lemon, vanilla pod, brioche and toasty oak, it’s concentrated and vertical, but it will need a bit of time to come together. It’s too soon to say whether the Bâtard or Chevalier will have the edge in the end.” [William Kelley, 29/06/2018]