(2011 Vintage) The vineyards from which Batar is obtained have been cultivated organically since 1988, and in 2000 have undergone a full conversion to biodynamic techniques. Pressing, fermentation and elevage of the Pinot Blanc and Chardonnay grapes are conducted separately, until the final blend takes place. The grapes are picked in 8 kilo crates and juice is slowly extracted with a bladder press, very gently. The fermentation takes place in barrique. The wine also undergoes a full malolactic fermentation. The barrel maturation takes 9 to 12 months. The oak is 100% French, and comes mainly from Troncais and Vosges, and also from Allier. It is 30% new and 70% one year old. Once the wine maker decides that the elevage is complete, the barrels which will be part of the final blend are selected, through extensive sampling. The final blend takes place in stainless steel. The wine is bottled shortly after, and rests for about six months before release. The wine is released around 20 months, and it reaches its full maturity about 42 months, after harvest. Before maturity, just like its Cousins of Burgundy, the wine may tend to shut down and to appear ‘tight’ at tasting. Therefore, we strongly advise you not to consume it before it has reached maturity, about 3 and a half to 4 years after harvest, in order to enjoy it at its maximum potential. The maturity plateau is 4 to 12 years after harvest. Batar is bottled and packaged exclusively in the following formats: 0.750 liter [6 bottle wooden case]; 1.5 liter [1 bottle wooden case]. In exceptional years we have bottled a handful of 3.0 liter bottles. Batar is produced without using any animal products or byproducts. It is therefore suitable for vegans and vegetarians.
Wine Spectator(1998 Vintage) Rating: 88/100 - As reviewed by Wine Spectator on 10/31/2000