Full yellow. Rather exotic aromas of pineapple, marzipan and toast. Fat, thick and dry, with the marzipan quality carrying through on the palate. More ripe apple and pear than stone or citrus fruits here. Finishes chewy and a bit tannic and aggressive, with a suggestion of imperfect skins and surmaturité. This wine has evolved quickly and is rather awkward today; I'm not sure where it can go with further aging. Lacks real depth and sweetness. The estate's 2006s also finished with higher than normal levels of residual sugar, as some rot may have resulted in higher levels of unfermentable sugar in the grapes. This wine has been cited for premox issues. (14% alcohol; 3.29 pH; the harvest, which began on September 20, was complicated by rain showers that withered the grapes and eventually turned them blue, according to Morandière, although he noted that the estate's Chevalier-Montrachet was picked before just before a damaging thunderstorm) - VM
VM91September 2019
Wafting from the glass with a ripe bouquet of sun-kissed peaches, honeyed yellow orchard fruit, mandarin orange and oatmeal, the 2006 Chevalier-Montrachet Grand Cru is full-bodied, broad and unctuous, with a rich, satiny-textured attack, a fleshy mid-palate and a long, heady finish. Stylistically, this is the polar opposite of the 2004 Chevalier, reflecting the warm, sunny vintage. This dates from the period where Anne-Claude Leflaive was keen to pick the grapes according to the biodynamic calendar, but Brice de La Morandière believes that the Chevalier was brought in before the thunderstorms that arrived mid-harvest. - WA
WA93July 2019