Batàr

“This luxurious blend is treated to all of winemaking's
bells and whistles... you can taste the joy.”

Belinda Chang

Gourmet Magazine

Winter/Spring, 2011

“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

June, 2007

“Perhaps the most ambitious Pinot Blanc on the planet”

Jancis Robinson, MW

www.jancisrobinson.com

December 14, 2004

“The best Tuscan white”

Italian Wines 2001

Gambero Rosso

2001

“A dream of a white”

Hugh Johnson

Pocket Encyclopedia of Wine

1999

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

Historical Footnote

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).

Querciabella, the Querciabella logo, Batàr, Camartina, Mongrana and Palafreno are

registered trademarks of Società Agricola Querciabella SpA.