2013 Batard Montrachet
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Tasting notes
Pale yellow. Mineral, menthol and pear drop aromas show a slight medicinal aspect. The sweet pear drop character carries through onto the hugely concentrated palate, where sound acidity and a phenolic edge give the wine a rather muscular impression. But this extremely unevolved Batard needs time. All of this wine finished its malo.
Critic scores
Average Score
Jancis Robinson MW
Stephen Tanzer, Vinous
More reviews and scores
The 2013 Bâtard-Montrachet Grand Cru has a very expressive bouquet like many Bâtard ‘13s from barrel: white peach, Mirin and apricot blossom, wonderful mineralité coming through with aeration. The palate is very well balanced, not a million miles away from the Meursault Perrières, with a great crescendo of fruit on the spicy finish. Excellent.
Two small barrels, 228 litres. On the Puligny side. His strategy is to pick early because he tries to avoid heaviness. Lighter than some on the nose. Big and broad. Quite punchy. With lots of chew. Brawny. (JR)
(from 85-year-old vines that yielded a lot of tiny yellow grapes, according to Colin): Pale, green-tinged yellow. Very ripe aromas of peach, clove and minerals. Sweet, fat, rich and very ripe, with just enough acidity to frame the tangy nectarine and mandarin orange flavors. Shows a creamy old-vines quality and a rich, long, surprisingly firm-edged finish. The malo has finished here but I suspect this wine still has a bit more sugar to convert. This fruit was the ripest in 2013, coming in at about 12.2% potential alcohol and chaptalized to 12.8%.
About the producer
Pierre-Yves Colin-Morey (known by many as PYCM) is a négociant and domaine that has become one of the most popular white wine producers in Burgundy – with a prolific number of cuvées from the top Grands and Premiers Crus vineyards in the Côte de Beaune.