［ＡＯＣ］モンラッシェ 特級畑
［パーカー評価］93-95点
Fourteen months after being harvested at 14.5% natural potential
alcohol on September 30, 1997, the 1997 Montrachet was still
slowly fermenting. Neither Martin Prieur or Nadine Goublin
appeared to be concerned about the abnormal length of time the
conversion of the sugars to alcohol was taking. On the contrary,
they were ecstatic about the complexity and depth this glacially-
paced fermentation would impart to their Montrachet. This is
a spectacular wine, with dense aromatics of flower blossoms,
minerals, anise, spices, apples, and apricots. The palate
revealed some CO2, yet its sheer power, complexity, concentration,
and expansiveness were mind-boggling. Its explosive personality,
loaded with tropical fruits, buttered toast, allspice, poached
pears, and currants, is surprisingly fresh and structured given
its corpulence. It is a full-bodied, mouth-coating, elegant,
and formidably long wine. Wow!
Wine Advocate #123 （1999-06-21）
