A spectacular dinner on business at Troquet in Boston. Two unbelievable wines served with one of the best dinners I have ever had. Scott is a genius with food.
Although I’ve had a few Montrachets in my time, the Leflaive Chevalier Montrachet has consistently made a bigger impression on me than any other white burgundy. It deserves the rave reviews it gets on the wine rags.
Golden yellow color, delightful nose. Complicated in the extreme, the nose continually changed and evolved, rolling through its flavors over time. Pear and Lemon were dominant for a while, giving way to minerals and oysters, fading to toasted oak and butter, fading to butterscotch, which drifted back to lemon, and then pears again. Unbelievable to smell.
On the palate, this wine is also remarkable. Sure, it doesn’t have the thick mouth-feel of a Montrachet, but it has all the complexity with rich minerals, fruits like citrus, lemon and orange, and beautiful butterscotch, but also a dry, dusty flavor of limestone that truly sets the Chevalier Montrachet apart from its sister vineyards. The finish was, literally, longer than a full minute, rolling through the flavors as the time passed.
the wine was able to stand up to Foie Gras, Scallops, Oysters, Caviar, wasabe and even madeira sauce. It couldn’t beat onions, though.
I consider this wine among the best I have ever consumed. 10/10 overall, 10/10 for its price. Yes, it’s expensive. But this is what all good Chardonnay aspires to taste like.