“This luxurious blend is treated to all of winemaking's
bells and whistles... you can taste the joy.”
“Sublime… Endowed with layers of sweet fruit
interwoven with mineral and sweet toasted oak
notes, it offers outstanding length on the palate…
It is not to be missed.” 92/100
Robert M. Parker Jr.
The Wine Advocate
Varieties: Chardonnay (50%); Pinot Blanc (50%).
Viticulture: Biodynamic since 2000; organic since 1988.
Average production: 15,000 bottles (1,250 cases).
Appellation: Toscana IGT
First vintage: 1988
Average yield: 25 hl/ha
Average alcohol content: 13.5% vol.
Ideal serving temperature: 6–8° C (43–47° F)
If possible, decant at least an hour before serving.
The vineyards from which Batàr is obtained have been
cultivated organically since 1988, and in 2000 have
undergone a full conversion to biodynamic techniques.
Pressing, fermentation and élevage 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
Tronçais and Vosges, and also from Allier. It is 30%
new and 70% one year old.
Once the wine maker decides that the élevage
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.
Batàr 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.
Batàr is produced without using any animal
products or byproducts. It is therefore suitable for
vegans and vegetarians.
2010 Batàr was released in spring 2012.
Recent Vintages Maturity Guide
1998: Now–2010 and beyond
1999: Now–2011 and beyond
2000: Now–2012 and beyond
2001: Now–2013 and beyond
2002: Now–2014 and beyond
2003: Now–2015 and beyond
2004: Now–2016 and beyond
2005: Now–2017 and beyond
2006: Now–2018 and beyond
2007: Now–2019 and beyond
2008: Now–2020 and beyond
2009: Summer 2013–2021 and beyond
2010: Summer 2013–2022 and beyond
Between 1988 and 1991 the wine used to be called
Bâtard-Pinot, and it was a blend of Pinot Blanc and
Pinot Gris. Between 1992 and 1994, the name was
Bâtard (without ‘-Pinot’), because Chardonnay had
been added to the blend. In 1995 the name was
changed to Batàr, in order to avoid confusion with
French AOCs of Burgundy whose name contains
the word ‘Bâtard’ (Bienvenues-Bâtard-Montrachet,
Criots-Bâtard-Montrachet and Bâtard-Montrachet).