EP 931 Revisiting the 2007 Domaine Leflaive Batard Montrachet

Gary Vaynerchuk tastes the 2007 Domaine Leflaive Batard Montrachet a week after it was opened for episodes 927 and 928 with Josh Greene of Wine & Spirits.

Wines tasted in this episode:

2007 Domain Leflaive Batard-Montrachet

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luca bercelli


Good experiment – I’d love to try a wine like that

Tags: burgundy, France, review, Video, white, wine, wines

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  • Darryl P

    leave wine open for a long time….sorry that sounds like leftover wine, which is a concept i don’t know or understand….

  • Anonymous

    QOTD: Since my wife currently does not drink (due to baby related issues) it usually takes me two or three dinners to finish off a bottle of wine. I had one wine start out boring the first day, become horrific the second day and then become magnificent the third day. Why did I try the wine the third day when it was so terrible the second day? I don’t know but it paid off.

  • johnnyboy

    i have a eurocave. wine is in contact with cork, humidifier not important. if you live in desert put shot glass of water on bottom shelf.

  • Pete

    Went to the event last night in San Fran and they DID serve this (and 5 other wines.) This was an amazing wine and the entire event was amazing. This producer (and the Faiveley table right next to this) made the entire night worth it.

    QOTD – I typically don’t let an open bottle hang around for long. I will say that some really, really heavy wines – a bombastic aussie shiraz for instance will get put up for a day or two but nothing really amazing to report here.

  • John__J

    Really nice to see you doing an episode showing something about wine you don’t normally see explored. Like the episodes where you showed temperature effects or how the same wine tastes out of different style wine glasses. Those kinds of episodes are always fun.qotd: nothing standing out at the moment really, but I do always try to save some wine from a bottle I open for at least another day to see out it changes.

  • Bicky

    Thanks for exploring this element of wine Gary. It’s too often that we pop and pour ….and then quickly assess. I have had many wines that improve significantly after several hours of decanting or taste better on day 2!

  • Anonymous

    Good idea – but no need to splice in the old clip.. it’s a waste for most people and removes the need for Mott to link it up.

    QOTD – I do often taste wines after 1-2 days of being open, but I’ve never tried a full week.

  • Jasonbcarey

    The best experience.. i opened a bottle of Niagra Escarpment Pinot noir and it had no aroma and the taste was like iron and acid. left it for 2 days on the counter.. came back , and it tasted like a Grand Cru Burgundy,.,, Watch out world for Great lake Pinot Noirs.

  • QOTD: I often find wines have deteriorated for my palate after about 3 days of being opened…

  • monden

    was it Clos Jordanne?

  • JRobRRV

    One of my most eye-opening wine experiences involved a 1996 Grange that had been opened 2 or 3 days. By the time it had come to me, it had been shared among ‘who’s knowns who’ at the winery a friend was working at. It was a stunning wine, that just took me places. I finished it the next morning, in the bathroom as my the shower was getting hot and steam-filled. The purity of black fruit and stones, tar, flowers; the best wine I’ve had to date hands-down.

  • Anonymous

    QOTD: I remember opening a Moulin A Vent Beaujolais and being so bummed at how closed every aspect of the wine was. The next day I a tried again and it was a totally different wine, had a super complex nose and was delicious on the palate.

    Bad experience: Opened a California Zin (don’t recall which one) and really enjoyed it. Came back 2 days later and all of its structure was gone. The fruit was still there, but it was just so boring to drink – couldn’t do it.

  • Anonymous

    QOTD: No interesting stories only that yes, it happens. Sometimes a wine tastes better the 2nd or 3rd day or holds up a 4th day. Or sometimes a wine falls flat on its face on day 2….drain cleaner, marinade. I recently had a prosecco hold up 3 days. That was kind of unexpected.

  • Anonymous

    My wines don’t normally sit around for very long. And I certainly don’t have $400 bottles just sitting around open or sealed. I have had some pinot noirs that were better the next day or even two days later. They seemed to be smoother than after I opened them. But most wines that I drink are best soon after they are opened.

  • Mark McNabb

    So at $430 it’s is a pazzz with many more z’s

  • Anonymous

    Interesting show – thanks.

    QOTD: I really don’t think I have ever left a bottle alone, undrunk and unprotected. If we don’t finish a bottle, I hit it with some Vineyardfresh and recork it. However, I can say that I opened up a bottle of 1975 Chateau Margaux last year that I had been saving and it smelled horrible. I decanted it and let it sit open in my cellar for about 30 hours and then when we had it during dinner the next evening with some good friends, it was incredible.

  • Anonymous

    I vote for more episodes revisiting wines!! I cant believe this didnt seem oxidized!

  • Klassh

    For a while I was popping a bottle on say a Monday and drinking it over 3 or 4 days. Never been blown away. I remember one Bordeaux Cabernet that after 3 hours tasted like the “cooking wine/vinegar” you get in the baking section at the grocery store. Totally undrinkable. Good though, cause up till then I was wondering if I was drinking bad wine and couldn’t tell.

  • Antfugue

    My first post: QOTD, the Mollydooker wines, esp the Boxer–any year are really better several days later. In fact, now I open them at least the day before before I drink them. It’s a terrific way to do the half bottle thing with them too, since you can open the bottle and work on it for days.

  • Anonymous

    Continuing to play catch up. Good episode and good information.

    QOTD – I think one of my ah moments involved a Malbec from Argentina – cannot recall the producer. After 24 hours it was magic. So much smoother and a joy to have in my hand.

  • Anonymous

    QOTD: I had a Sybille Kuntz 1994 Riesling Trockenbeerenauslese that had been sitting open at the winery itself for the best part of two months the other day. Its was insane. Pure heaven. One of the best wines I’ve ever had. I could go on about this for ages. But you guys get the picture. 😉

  • great shwo to see revisited. I hope I get a chace at tasting a wine that spectacular one day.

    QOTD: My usual experience with leaving wines open and coming back to them is that they are not as good later. Maybe the next day with a vacuvin deal they will be ok, but after the 2nd day it goes downhill.

    I have had one red and I cant remember anything about it, being 10 times better after two days. I remember being dissapointed with the high alcohol levels, and after two days it was awesome. SO awesome I finished it on the 2nd day.



    Had a cheap cab from AUS that was, as suspected, rather lack luster. Left it open, I wasn’t going to finish it, the next day I poured some in a glass, just to see what happened thinking how much worse could it get? and shockingly enough the fruit had come out and it was pretty good. Much better the I suspected the bottle could get. Maybe having a twist off hadn’t let enough o2 in and it just needed more time to open up.

  • Anonymous

    Thanks for the update. The next time you decide to spit out a $435 bottle of wine, can you spit in a glass and give it to me?

    QOTD I had a 2002 Montes Folly and was disgusted with the taste. I actually thought there was something wrong with the bottle and opened a second bottle. Alas… I didn’t like it. About a week later, I ordered take out Chinese food. I ordered duck and wanted some wine to go with it. I didn’t want to open something new so I decided to choke down some of the Montes with it. I’m glad I did because it was the best wine and food pairing I’ve ever had! The wine took on a completely different flavor with the duck. I tried it again on its own and ended up ordering more Chinese so I didn’t waste the bottle.

  • luca bercelli


    Good experiment – I’d love to try a wine like that


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