Wines Bâtard Montrachet Domaine Paul Pillot - 2014

Domaine Paul Pillot’s Bâtard-Montrachet Grand Cru 2014 is a stellar expression of Chardonnay from one of Burgundy’s most revered terroirs. The 2014 vintage was marked by a relatively cool summer and a beneficially dry autumn, resulting in wines of remarkable purity and precision. This Grand Cru is crafted from vines rooted in clay-limestone soils, which impart both power and a refined mineral backbone to the wine. Vinification here is meticulous, with gentle pressing and fermentation in French oak barrels, followed by careful aging sur lie, which enhances complexity and depth while preserving the crystalline quality of the fruit. The result is a white Burgundy with a golden hue, offering aromas of white peach, citrus blossom, toasted hazelnut, and a subtle smokiness. On the palate, the wine displays a unique marriage of generosity and tension, with layers of ripe orchard fruit, honeyed notes, and an electric mineral finish characteristic of Bâtard-Montrachet’s finest examples.

La Côte de Beaune, and more specifically the Montrachet area, is world-renowned for producing some of the greatest white wines from Chardonnay. The Grand Cru vineyards, shared by Puligny-Montrachet and Chassagne-Montrachet, benefit from an ideal exposition and a privileged blend of marl and limestone soils, which encourage both ripeness and finesse. The climate is continental, with warm days and cool nights, which helps the grapes to retain vibrant acidity while achieving optimal maturity. The long and storied history of this region, with its centuries-old winemaking tradition, is evident in every bottle, especially from established domaines like Paul Pillot.

With a wine of such stature and complexity, classic pairings are essential. It marries beautifully with noble shellfish such as lobster, langoustine, or scallops, especially when served with rich, creamy sauces. Poultry in a morel mushroom and cream sauce, or a traditional roast Bresse chicken, offers a wonderful Burgundian match. For a more regional experience, try it alongside escargots à la bourguignonne or a classic Comté cheese.

For optimal enjoyment, serve this wine cool but not chilled, ideally between 12-14°C. Decanting for up to an hour before serving will allow the full depth of aromatics and flavours to unfurl. This Grand Cru will continue to evolve beautifully with cellaring, but it is already showing exquisite character and balance.