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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

89/100

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

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

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  • Anonymous

    I had the 01 fanti brunello. Unbelievable when I opened it but the next day= barf! Still loved it the first time around though

  • Anonymous

    Now you’re Talkin!!!!!!!!

  • Anonymous

    jets did good. fun game to watch.

  • Still smarting from the Vikings loss, but it is lunch-break, time to watch WLTV.

  • Jazzman

    Very nice to see that the Domain Leflaive Batard-Montrachet held up after sitting opened in your office for a week. I am a huge proponent of biodynamic farming methods, but, just because a wine is biodynamic it does not mean that it is good wine. Domanie Leflaive hits on both cylinders.

    One of the best wines I’ve ever had after leaving it open for 1 week – 2006 Bartolo Mascarello Barolo.

    P.S. – anxiously waiting for Wine Library to be able to ship to Georgia.

  • Anonymous

    QOTD: I had a Cusumano Benuara from Sicily that was 70% nero d’ Avola and 30% syrah which I let it sit out for probably about 3 or 4 days at room temp and it was near undrinkable. And that is saying a lot for a ckc to say near undrinkable. (Wasn’t really a fan of it to begin with though)

  • Anonymous

    QOTD: I had a Pharoah Moan that sat 2 days and it was unbelievable. Could not drink it when I opend it at first not even after 3 hours of decanting.

  • Allan

    top 10!!!

  • I liked the splicing of older content! That was a magical week on WLTV. Also the Jets did it again so that means a lot more great shows in the near future for the faithful following.

    QOTD: I have had mostly bad experiences when leaving wine sealed up via Vacuvin. I just mostly forget about them and they are left in terrible conditions (or use to be, when I was less savvy about wine). I revisited a wine that I really loved with my parents after it had been sitting out a week (from my previous visit) and that stellar red was a sour disappointment the following dinner. However, we rebounded gracefully, opening a new BETTER bottle.

  • hey-ohh

    what a 4th quarter….

  • Anonymous

    I’m still spinning at the $430.00 Spit! I am just too squeaky to do that.

  • Anonymous

    I almost forgot this. I’m surprised that bottle sat out all week and there’s any left.

  • Most bottles, in my opinion, (or maybe it’s just the swill I’m drinking) can’t stand up to a night of being open, haven’t had much luck with that. I have started putting the leftovers in the fridge, including the reds so that they’re at least palatable the next day, or next go round.

    Cheers
    Brian
    norcalwingman

    PS. Glad to see the J-E-T-S with another win, my co-worker is a die hard Phins Phan, so anytime I can taunt his division it’s a great day.

  • Anonymous

    impressive…..for $430, you should taste the spit in your bucket a week later.

  • Anonymous

    qotd: not sure. I’ve experienced a lot of wines that weren’t great when corked, but were nice the following day. The 06 Domaine St Siffrein CdP tasted like a different wine the following day, and good enough that I ended up buying half a case.

  • Anonymous

    Too bad you didn’t save some of that under nitrogen to compare!

  • Lancastersl

    One of the first times I had an amarone, my friend told me to leave it on the counter and try it again the next day. I smelled it the next am when I woke up with a hangover, and it was unbelieveable. I tasted it and after that, fell in love with amarones. I wanted to stay home and finish it. All day work I thought about that wine and couldn’t wait to go home to fiinsh it.

  • Congrats to the Jets on their win. Impressive that the wine still stood up well in those conditions. The quality of the fruit combined with the natural process almost “beefs up” its durability. Kind of like an athlete (or a car) with a lot of talent being fed “the right” food for his body/metabolism to optimize performance.

    QOTD: I had this one bottle of Merlot that had a note to decant it for an hour before serving, and my family member who served it didn’t see it. Sufficed to say, once I went back and decanted it, it was SOOO much better. I too had a bad experience with Nero d’Avola…can’t remember if it was Sicilian or not, but I vacuum-pumped it…after 1 week, undrinkable.

  • Allan

    Sir Gary Mix-a-lot Vaynerchuk!!!! Congrats on your beloved JETS!!!

    It’s ALIVE!!!!! 😛

    Qotd best: Probably a btl. of Greenock Creek, i think Alice’s. Which is a phenomenal producer by the way. Analysed it over three days. Great on the first sniff-whirl, but after three days even better. More complex. Just a more complete wine.

    Qotd worst: Prunotto Bussia Barolo (’98) i think, well just a bad btl. that ultimately got even worse overnight. Prunotto is serious shit, and that’s a compliment by the way.! There will always be some “bad bottles” out there. And i think i have been fortunate over the years. Well that’s me ramblin’ again, signin off…………………………………….. 😛

  • Jan

    You tasted the reserve white Rioja in the W&S top 100 tasting and commented it was oxidized. How do you distinguish between that wine, purposely oxidized, and a flawed, oxidized wine?

  • ben from boston

    nice couple shows, the last two, especially the last one with lars, brilliant.

    qotd- not too many experiences but definitely remember leaving out a chinon for a week and it turned into undrinkable sour water.

    can you send a thimble sized portion of that wine to every commenter please?

  • Allan

    430 bucks for a bottle of wine…… hmmm, somewhere somebody’s laughing their asses off, don’t ya think? ?? ???

    “Hey mom look…. Gary’s begun spitting 100 dollar bills…..” Cheers anyhow fellow Vayniacs!

  • Allan

    Ba(s)tard-Montrachet anyone???? 😛

  • DaveAll

    $110 a glass? retail? wow Impressive that you spit.

    good show, nice twist! I thought you might add some Perrier to make it sparkly next. ha. phew.

  • Anonymous

    QOTD: Wine?……..Sit?……..Long Period of Time?…….. Surely you jest!

  • Cybertlh

    Awesome show… Would have never believed a white wine would show well a week after opening. My wife and I routinely pick big reds so that if we don’t finish the bottle (rarely I admit) it will be interesting to taste the next night.

    QOTD: A ’98 Bordeaux pop and pour when we were wine neophytes that was undrinkable for dinner (a tannic monster). An hour or so later it was fantastic. This early episode taught me the need to decant young/big wines. Repeat after me: I will decant big wines…

  • Anonymous

    Very interesting, and amazing that it could still pull 93 pts.

    So now for the real comparison: My eye was quick to catch the two SBs from the last episode on the table. Let those guys hang out for a week at room temp and do their points again. The Matanzas creek got an 88 or 87, could be very interresting to see how much it dips compared to the 30-times more expensive Montrachet.

  • wmiree

    Fascinating experiment! I have never kept an opened dry white wine more than 3-4 days, and then it was vacu-vined and stored in the frig. I kept opened a relatively young Barolo for a week, vacu-vined and in my 55 degree cellar. It actually got better. I have also kept one opened bottle of a young Barolo for 3 days with being corked, and it got better. But the most remarkable experience was a 165 year Madeira that I opened, decanted (remaining stored in the decanter) and drank over a period of 4 weeks with no discernible change.

  • wmiree

    I mis-typed in the previous comment regarding the young Barolo held for 3 days. The botle remained uncorked for the entire 3 days.

  • Good experiment.
    QOTD: Have tried something l like that. Opende one different bottle of wine three days in a row. The first day wine actually was best day 2. A merlot that really blossomed. Inexpensive to just 8 bones.

  • I will decant big wines…

  • yes please or maybe a Chevalier?

  • rwino

    Spitting Leflaive? GV you need to attend church and ask god to forgive you, we won’t:-) I guess you have become jaded…..

    QOTD: 1981 Smith & Hook. Opened in 87, drank one glass, drank rest a week later, went from a 86 point wine to a 92. Same with a Ch. Lamertine. I find many wines improve over 2 or 3 days.

  • got to step the price range up a bit then to … well 430 😀

  • Are you Lars? 😉

  • Perhaps “the difference is drinkability”? Then again, some wine will, as a result of its characteristic aging/production process, acquire a taste that, while authentic, is hardly pleasing to some palates. This example comes to mind right away –

    http://tv.winelibrary.com/2010/05/21/laid-back-friday-with-a-vin-jaune-episode-865/

    I suppose the real difference lies in a wine’s balance. Wine that is oxidized, “cooked”, etc. can be all those things and still end up drinkable (or maybe even pleasing to some), but the latter is MOST likely to occur when these traits are imparted in a controlled and deliberate fashion by a wine maker who knows what they’re doing.

    I don’t think I answered your question… That’s probably a good thing, since I am not at all qualified to address it in the first place.

  • Anonymous

    GV – Interesting experiment with such a iconic wine! Honestly, I was hoping for it to be something incredibly better, but I knew deep down that probably wasn’t going to happen!

    QOTD: Most experiences I’ve had, is that the in loses quite a bit a few days down the road, however I’m not paper chasin’ and peeing out $400 bills! Ha!

  • LurkerKing

    I have a 1990 bottle of Bordeux…Augey Chateau De Rauzan to be exact. It’s been sitting in the kitchen pantry in less than ideal conditions since… well… who knows. I’m scared to open it. What are the chances it’s still good?

  • Great idea! This is one of the few wines that, once opened, would have a realistic chance of surviving the time in transit.

  • QOTD; I decanter my red wines, many times for several hours, and when I don’t finish I put it back into the rinsed bottle and vacuum cap. I have had some cheap (trader joe) start to fall apart with in a couple of hours, but most get a little better. Wine is a great learning curve.

  • NY Pete

    hey hey

  • NY Pete

    SS loves one bottle episodes …

  • Anonymous

    Belarus 2 – Albania 0
    Euro soccer (off course)
    Belarus 2nd in group of six

  • Anonymous

    Cool experiment, but it didn’t bring the thunder like I thought it would. $430 USD and losing its finish from the initial tasting.
    QOTD: I had just reciently opened a 2005 Chateaux Larrivaux Haut-Medoc and it was fabulous at the initial opening, but I let it set at room temp 24 hours which made it just open up even more and really brought out the areomatics and the fruit exploded. What a difference. I loved it initially and loved it even more after 24 hours.

  • NY Pete

    J … E … T … S … JETS JETS JETS!

  • Rogeriosiquera2005

    HELLO, I AM A RIO DE JANEIRO. HELLO, I AM A RIVER JANEIRO.I BOUGHT HIS BOOK “WILL FUND” AND LIKE THAT ITS BASTANTE.GOSTARIA PROGRAMS HAD ON THE INTERNET LEGEND IN PORTUGUESE, BECAUSE YOU ARE FOLLOWING MANY BRAZILIAN. HERE IN BRAZIL LOT LIKE WINE. I AM A DIRECTOR WEBTV
    http://www.tvcopacabana.com (Roger Fontes)

    [email protected]

    COMPREI HIS BOOK “WILL FUND” AND LIKE THAT ITS BASTANTE.GOSTARIA PROGRAMS HAD ON THE INTERNET LEGEND IN PORTUGUESE, BECAUSE YOU ARE FOLLOWING MANY BRAZILIAN. HERE IN BRAZIL LOT LIKE WINE. I AM A DIRECTOR WEBTV http://www.tvcopacabana.com (Roger Fontes)

  • Contato

    http://www.tvcopacabana.com

    Gary, it would be nice to have had videosvídeos legend, think about it. Brazil is full of people who love wine.’s http://Www.tvcopacabana.com We’re available to create a permanent channel to the Brazilian people. We can achieve partnership and launch its program in Brazil through our medium.

    Rogério Fontes de Siqueira
    email: [email protected]

  • GermanChemist

    Gary,
    this show makes me think.
    Think about what is the worth of a bottle of wine? I really like to enjoy a high end bottle of wine but 430 $ for a 95-96 point white wine… NO WAY! NO WAY AT ALL!!
    How many really really good Cali-Chards can you get for much less!? Or think of German Riesling. You probably can get a case of Riesling that gets close to that score for the price of one bottle of this Montrachet. And why does this happen? Because too many people pay for the name, the label and the pedigree.
    Regards
    Steven

  • Anonymous

    Glad this held up well. I was looking forward to this follow-up!
    QOTD: Uhhh…I’ve never let a wine sit around that long 😉

  • Rogeiosiqueira2005

    You’re right!
    His comments were very happy. Over here in Rio de Janeiro also think this way. The value of a bottle of wine should be thoroughly evaluated by the consumer.

    http://www.tvcopacabana.com
    Rogerio Fontes

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