"The 2014 Chevalier Montrachet Grand Cru has a taut and linear bouquet with touches of granite and flint infusing the green apple and citrus fruit, very nicely focused, with the 50% new oak (one barrel!) nicely integrated. The palate is fresh and vibrant; there is good weight here with nicely integrated oak, and a slightly waxy texture with a long and sensual finish. This is an excellent Chevalier-Montrachet from Jacques Prieur." (WA)
"(50% new oak): Bright, pale yellow-green. White peach flesh and nectarine aromas are complicated by high-toned herbs and spices and a whiff of lavender sea salt on the compellingly complex nose. Densely packed, salty wine with terrific fruit intensity and harmonious acidity. Boasts superb precision but also a rich, pliant texture for the year. The very long, palate-staining finish throws off notes of fleur de sel and violet. Showing beautifully today." (VM)
"This wine is opulent and rich without losing sight of the freshness of the vintage. Layers of new wood (100%) are blended with rich and perfumed fruits. At the same time, the acidity goes right through the wine, indicating an impressive future. It comes from a tiny patch of vines that gave two barrels. Drink from 2022." (WE)
"Strong notes of reduction and wood render the nose tough to judge though there is excellent volume, concentration and power to the equally mineral-driven big-bodied flavors that coat the palate with dry extract while delivering excellent length on the balanced and dry but not really austere finale. This should also repay up to a decade's worth of cellar time." (BH)
Terroir: Domaine Jacques Prieur farms just over a 1/4 acre of Grand Cru Chevalier-Montrachet, which is a sizable share of this heavily fragmented vineyard of just 18 acres. Chevalier-Montrachet sits high on the slope above neighboring vineyards of Le Montrachet and Batard Montrachet. Soils here are rocky and extremely well drained. This is hallowed ground for Chardonnay lovers.
Vinification: Grapes are hand harvested, strictly sorted and destemmed. The must will sit on the skins for 12-14 hours prior to fermentation. The wine ages for 17 months of in oak barrels deep in the cellars of Domaine Jacques Prieur.
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