2005 Louis Lequin Bâtard-Montrachet

Community Tasting Notes (7) Avg Score: 90.9 points

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  2/20/2021 - Paul S wrote: 91 Points

  Dinner at Bar-a-Thym (Bar-a-Thym): Leaning into oxidation, and rather light for a Batard, but that aside, this was a fairly yummy drop. The nose showed the typical rancio shades of browned apples and dried fig peel of a premoxed wine, but these were accompanied by more typical mature Burgundy notes of honey and red apples, maybe a touch of butter and florals at the edges. The palate was a bit fresher I thought, with decent enough acidity for a 2005 and a good bit of minerality running through its notes of honey and red apples. There was some power and buttery depth there for sure, only abating at the end of a long, minerally finish, where those rancio notes of browned fruit set in again. All in all, not bad, especially when paired with food.

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  9/26/2019 - Paul S wrote: 91 Points

  Dinner with Sasi (Yan, National Gallery, Singapore): I preferred this upon release some 10-11 years back. It is still decently good though, if clearly not a top shelf Batard. The nose still had that modern lick of vanilla and toast influenced oakiness, with some fat white fruit and butter notes at the edges of the bouquet. The palate had the weight and depth of a Grand Cru, with plenty of plump, fat white fruit, and riper, almost tropical shades, but there was also plenty of oaky, woody character that stood out - a bit distractingly at points. Otherwise, a decent enough wine that had an okay balance and a decent sense of length at the spicy finish.

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  7/22/2017 - vinhonotte Likes this wine: 92 Points

  Cellaraid - Chardonnay Corfefe Luncheon and red wine based Dinner (Tonny's Restaurant): clear, deep gold; clean nose of medium intensity, with aromas of apricot, melon, toast, vanilla; dry, acidic, medium alcohol, full body, intensely flavoured, of peach, apricot, melon, vanilla, with a medium finish; very good wine; can drink now, but has ageing potential

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  11/19/2014 - Alex H wrote: 89 Points

  Haven't had this for a while and was hoping this bottling would not be flawed. Thank Goodness. As ri has a batard would be with got buttered lemons creme brûlée and grapefruit acidity with touch of fresh herbs on te finish

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  3/7/2012 - Mingmong wrote: 94 Points

  Beautiful nose of flowers, honey, manuka, beeswax. Big fat and oily, asparagus, fish oil, stoney minerality, wonderful finese and balance. Finish is an oily, slightly tangy and bitter, and so long. Rather surprised its louis lequin batard. Very unlike other lequin batards tho.

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View all 7 Community Tasting Notes

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