Bâtard-Montrachet Wine Region

Bâtard-Montrachet is an appellation in the Cote de Beaune of Burgundy, granted for white wines since 1937. The appellation is limited to a single grand cru vineyard which is located between the picturesque communes of Puligny Montrachet and Chassagne-Montrachet, in the Cote D’Or escarpment. Bâtard-Montrachet is considered the best in the world when it comes to the expression of Chardonnay which is often backed by wine enthusiasts. Wine in the region is produced using traditional methods with malolactic fermentation done in oak barrels which undergo 8-10 months of aging in completely new French oak barrels. 

Check out the best wine tastings and tours in Bâtard-Montrachet!

Where is the Bâtard-Montrachet wine region?

Bâtard-Montrachet is one of Montrachet's five great cru vineyards on the Cote de Beaune, Burgundy, Eastern France. This wine appellation is often regarded as producing the best white wine in the world. The wine region spans 11.97 hectares on the midslope, with famous Montrachet and Chevalier-Montrachet above the slope to the west. The vineyards are bounded on the south by Criots Batard Montrachet and on the east and northeast by Bienvenues Batard Montrachet. The Batard-Montrachet area is just 60 kilometers southwest of Dijon, 75 kilometers north of Macon, 14 kilometers southwest of Beaune, and 148 kilometers north of Lyon.

History of the Bâtard-Montrachet wine region

The origin of winemaking culture in the Batard Montrachet region goes back to the Middle ages when the Cisterian abbey of Maizeiers and Lords of Chagny was proactive in the region. The wines of Montrachet came into the limelight only in the 17th century. The wines from Batard Montrachet were known as the finest Chardonnay wines in the world since then. These wines were often mentioned in several old documentation. The region is granted AOC in 31, July 1937.

The terroir and geography of the Bâtard-Montrachet wine region

The vineyards lie in the midslope of the cote D’Or hillside with ample sun exposure. Geologically, the underlying rocky layer was said to be formed during the Jurassic period, 175 million years ago. The vines are planted between 240-250 meters above sea level. The top layer is deep and is mostly limestone with reddish marl and clay. Drainage is not so effective on the higher hills, however, this soil allows for retaining warmth aiding the ripening process. The gently sloping hills face east and south benefiting from maximum sunlight. The climate of the Batard Montrachet is continental type.

Popular grape varieties from the Bâtard-Montrachet wine region

The wine area of Bâtard-Montrachet produces only Chardonnay. Chardonnay cultivated here is regarded as the greatest in the world, with excellent grape expression. Wines are made in the traditional way, using the best technology available. Visit Batard Montrachet to find the greatest Chardonnay.

Food to pair with Bâtard-Montrachet wine 

Lobster a l'Americaine

Lobster a l'Americaine is a traditional French dish that can be prepared with a number of ingredients. Common components include lobster flesh, carrots, celery, shallots, tomato paste, garlic, dry white wine, cognac or dry sherry, chicken or fish stock, bay leaves, olive oil, thyme, heavy cream, butter, and chopped parsley.

Before being flambéed with cognac or sherry, the lobster is cooked in the sauce. The flavor of the meal will be enhanced if the lobster is cooked in its shell. It is recommended to serve it with rice on the side.

The only thing known about its history is that it is a French dish; however, several sources indicate that it originated in the areas of Languedoc or Brittany, while others believe it was served to first-class passengers on ships bound for America, hence the name.

Lobster is cooked in a tomato sauce with shallots, garlic, tarragon, and thyme before being flamed with cognac for a truly fantastic feast. Make sure to read the flambe tips before you begin. Although cooking the lobster in its shell adds flavor, you can remove it before cooking if you prefer.

Civet de Canard

Civet de canard is a traditional French duck stew made with duck legs and breasts, bacon, flour, shallots, garlic, red wine, balsamic vinegar, stock, carrots, bay leaves, and thyme, among other ingredients. First, duck pieces are floured and fried before additional ingredients are added to make a sauce. The dish is cooked until the meat and carrots are tender. Civet de Canard is typically accompanied by broad beans, mashed potatoes, or roasted parsnips. Pair this classic french dish with spectacular wines from Batard Montrachet. 

Sashimi

Sashimi is a popular Japanese cuisine that comprises thinly sliced raw fish, shrimp, or pork. Soy sauce, wasabi, and other flavors are typically utilized in the meal. Depending on the chef and the occasion, the meal can be prepared in a variety of ways. The slices range in thickness from extremely thin to considerable, and they are commonly served with salads, seaweed, and shiso leaves. Because even numbers are considered unlucky, the Japanese serve an odd number of sashimi slices on the plate, known as mukozuke. This dish pairs well with Chardonnay from the Batard Montrachet wine region.

Places to visit in the Bâtard-Montrachet wine region

Musee de Hôtel-Dieu de Beaune

In 1443, Nicolas Rolin, chancellor of Burgundy, constructed the Hospices de Beaune or Hôtel-Dieu de Beaune to offer health services to the impoverished. Burgundian architecture from the 15th century graces the structure. The majority of the structure has been carefully kept, with decorative roofing and timber galleries.

After 1971, the structure was converted into a museum, and the hospital service is now provided in a modern building nearby, keeping the original mission alive. The organization also hosts a three-day charity wine event dedicated entirely to the food and wines of Burgundy. Since 1859, the event has been held on the third Sunday of November.

Chateau de la Rochepot

The Château de la Rochepot is a Burgundian neo-Gothic fortress erected in 1180 on the foundations of an earlier castle that burned down in the 11th century. Alexander of Burgundy, seigneur de Montagu, owned the fortress (son of Hugh III, Duke of Burgundy). Seigneur Regnier Pot (Chamberlain to the Duke of Burgundy) purchased the Château in the 15th century and renamed it Château de La Roche Nolay. The Chateau de la Rochepot is a stunning example of Gothic and Renaissance architecture. Its interior design was completed in the late 1800s with glazed burgundy tiles.

Frequently asked questions about Bâtard-Montrachet