The silky texture, viscosity, seamless architecture and endless length signify the breed of this white. Filled with smoke, peach, lemon, hazelnut and seashore flavors, all wrapped in an embrace of toasty oak. On the resonant finish, there’s a salted butter component. Best from 2029 through 2043. 25 cases imported.

(94-96 points) The 2023 Montrachet Grand Cru actually shows a little more oak influence on the nose when compared directly with the Chevalier Demoiselles (Frédéric Barnier mentioned that it is fermented in new oak but raised in 25% new). When I returned to my glass after ten minutes, some of that had been absorbed. The palate is well balanced with a lightly spiced entry. A little creamy in texture at the moment (more so than the Chevalier), this will require a few years to fully absorb the oak, but when it starts motoring, it will be a great "Monty." - Neal Martin

(93-95 points) Revealing aromas of pear, confit orange, white flowers and toasted nuts, framed by a deft touch of reduction, the 2023 Montrachet Grand Cru (Maison Louis Jadot) is full-bodied, satiny and seamless, with a deep, layered core of fruit, lively acids and a long, oak-inflected finish.- William Kelley

Here a more restrained, and cooler nose that isn't quite as ripe, is more subtly floral-suffused while displaying additional notes of just sliced citrus, soil tones and spiced apple that are trimmed in enough wood to merit pointing out. There is impressive intensity to the broad-shouldered, tautly muscular and powerful flavors that are noticeably mineral-driven while displaying excellent length on the youthfully austere, balanced and compact finale where a touch of wood eventually surfaces. This isn't a massive Montrachet but I like the harmonious proportions. Like the Demoiselles, 2023 isn't a vintage that should require long-term cellaring for this to be approachable though with that said, I would suggest 10 years of keeping rather than 15.