Domaine d'Auvenay : Bâtard-Montrachet Grand cru 2015

Characteristics and tasting tips for Domaine d'Auvenay Bâtard-Montrachet Grand Cru 2015

Tasting

Appearance

The color unveils a pale yellow to golden hue, adorned with emerald highlights.

Nose

The bouquet reveals remarkable aromatic complexity combining notes of ripe fruit (white peach, candied citrus), floral nuances (white flowers, lime blossom) and buttery touches. Upon aeration, aromas of toasted brioche, marzipan and orange blossom gradually unfold.

Palate

On the palate, this wine expresses exceptional richness and concentration. Aromas of ripe orchard fruit, honey and white truffle intertwine harmoniously, supported by lively acidity that brings freshness and balance. The texture reveals beautiful density in the mid-palate while the finish lingers with remarkable persistence on mineral and saline notes, the signature of the Bâtard-Montrachet limestone terroir.

Food and wine pairings

This Burgundy white Grand Cru pairs beautifully with refined gourmet preparations: pan-seared foie gras, lobster or langoustines in butter sauce, noble fish in cream sauce, free-range poultry with morels, or blue-veined cheeses like Roquefort. White truffle dishes also make for an exceptional pairing.

Service and cellaring

The Bâtard-Montrachet Grand Cru 2015 is ideally served at a temperature between 12 and 14°C. Its structure and depth give it a cellaring potential of two decades or more, allowing it to develop remarkable tertiary complexity over time.

An exceptional Burgundy white Grand Cru by Lalou Bize-Leroy

The estate

Domaine d'Auvenay was created in 1988 by Lalou Bize-Leroy, a legendary figure in Burgundy viticulture. Established in the heights of Saint-Romain in Côte de Beaune, this 3.87-hectare estate spread over sixteen different appellations produces some of the most sought-after white wines in the world. A pioneer of biodynamics since the early 1990s, Lalou Bize-Leroy applies an uncompromising viticultural philosophy favoring extremely low yields and absolute respect for the terroir. She remains actively involved in the management of the estate alongside her daughter Perrine Fenal. The exceptional rarity of production and the legendary quality of the wines place Domaine d'Auvenay at the top of the Burgundy hierarchy, just behind Domaine de la Romanée-Conti in auction rankings.

The vineyard

Domaine d'Auvenay owns a microscopic plot of about 0.10 hectares within the Bâtard-Montrachet Grand Cru appellation, acquired around 2012. This prestigious 11.22-hectare Grand Cru extends between the communes of Puligny-Montrachet and Chassagne-Montrachet, on brown limestone soils rich in small stones with a clay content that increases towards the bottom of the slope. Located between 240 and 250 meters above sea level, the vineyard benefits from ideal east and south-east exposure. The soils rest on a Jurassic geological substrate dating back approximately 175 million years. Vineyard management rigorously follows biodynamic principles, with yields drastically limited to about ten hectoliters per hectare, or approximately two bunches per vine. This extreme restriction, achieved through severe pruning and meticulous debudding, aims to concentrate the expression of the terroir to the maximum in each berry.

The vintage

The 2015 vintage in Burgundy was characterized by a mild winter followed by a spring without damaging frost. The summer was marked by hot to scorching temperatures from mid-May to mid-August, with exceptional sunshine and periods of drought. Temperatures regularly exceeded 40°C in July, creating moderate water stress for some vines, although water reserves replenished during the winter allowed mature vines to get through this period. Welcome rains in August partially relieved the water stress. The exceptional brightness of the summer, with clear and brilliant skies, proved particularly favorable. The white harvest began in late August with golden, ripe grapes presenting satisfactory sugar levels and relatively low acidities, particularly malic acid. The 2015 vintage produced powerful and generous white wines, with remarkable concentration, although slightly less acidic and mineral than cooler years.

Winemaking and aging

The Bâtard-Montrachet Grand Cru 2015 grapes were harvested at full maturity and then meticulously sorted grain by grain. Winemaking takes place naturally in oak barrels without temperature control, using exclusively indigenous yeasts present on the grapes and in the cellar. The estate favors the use of new barrels, considering oak aging as an integral part of the wine's expression rather than a simple technical choice. Aging lasts between eight and ten months in new barrels, during which malolactic fermentation takes place spontaneously at its own pace. No filtration or fining is performed, thus preserving the entirety of the aromatic complexity and texture of the wine. This non-interventionist approach aims to let the terroir express itself with the greatest possible authenticity.

Grape variety

100% Chardonnay