1996 Bâtard-Montrachet Grand Cru

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2019 - 2030

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2017 - 2027

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Held this past February, La Festa del Barolo brought together producers, sommeliers and wine lovers from around the world for a memorable weekend of wine, food and conversation. Guests shared an unreal number of rare and collectible bottles at the Gala Dinner, while the 2012 Barolo Masterclass provided a great opportunity for attendees to taste new releases while hearing directly from the growers in an intimate and highly interactive setting. Del Posto proprietors Mario Batali, Joe Bastianich, Lidia Bastianich and their team pulled out all the stops to help make La Festa del Barolo a great success. Jeff Porter, Wine Director for the Batali & Bastianich group, and a group of this country’s top sommeliers did an exceptional job with wine service at all three events.

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This wine was tasted informally at the Rusty Staub Charity Dinner, held in April 2015 at the Bouley Test Kitchen in New York City.

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This wine was tasted during the Festa del Barolo at the Four Seasons Restaurant in New York City, February 2015.

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Leflaive winemaker Pierre Morey believes that the wild yeasts that ferment these wines actually produce a bit of sulfur, and thus the estate may be able to add less sulfur to its '97s than would ordinarily be required. On the other hand, these yeasts may also have impeded the malolactic bacteria in '96 and have been responsible for the stubbornly slow secondary fermentations. At the time of my visit, none of the Leflaive '96s had been bottled, and a few had not yet finished their malos! Though these wines were tricky to taste, I nevertheless came away with the impression that they would rank among the superstars of the vintage. Morey said he was continuing to stir the lees even of the wines currently in cuve despite the difficulty of such work. He stopped batonnage of the '97s within three months or so after the vintage.

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