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- 2016 Bouchard Pere et Fils, Chevalier-Montrachet Grand Cru, La Cabotte
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2016 Bouchard Pere et Fils, Chevalier-Montrachet Grand Cru, La Cabotte
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Start Your Wine Collection with 2016 Bouchard Pere et Fils, Chevalier-Montrachet Grand Cru, La Cabotte
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Critics Scores
Burghound
This too is so firmly reduced that the nose is unreadable. There is by contrast good freshness and a lovely sense of verve to the dense and serious imposingly-scaled flavors that possess ample muscle and minerality on the powerful and driving finish that delivers outstanding length. In any given vintage La Cabotte can be more Montrachet or more Chevalier in character but in 2016, I would describe it more akin to Montrachet. I would further note that while this should age effortlessly, there is so much mid-palate fat that it could be enjoyed after only 5-ish years.
Vinous
Pale, bright yellow. Musky, deeply pitched aromas of smoky oak and Montrachet-like iodiney minerality (La Cabotte is the northeastern section of Chevalier-Montrachet, which was part of Montrachet until early in the 20th century). Big, rich and deep, with savory minerality currently dominating ripe stone fruits. This very tactile, salty wine may be less energetic in the early going than the "regular" Chevalier-Montrachet but then it's in more of a Montrachet style, like the 2015 version: large-scaled but quite dry and classic and not expressive today. Also more tannic on the back end, and still with a malic note of spiced apple, along with an intriguing suggestion of peony remaining in the empty glass. (92-94)
Robert Parker's Wine Advocate
The 2016 Chevalier-Montrachet La Cabotte Grand Cru has a similar bouquet to the regular Chevalier-Montrachet this year, albeit with a subtle oyster shell scent that surfaces with time. The palate is very poised and a little nuttier and more saline than the regular bottling, although for me it does not quite deliver the same precision right on the finish. It is a bit broody at the moment and maybe closer in style to the Montrachet. Three barrels produced (since the vines were less affected by frost). (92-94)