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Bienvenues-Bâtard-Montrachet Grand Cru

Bienvenues-Bâtard-Montrachet Grand Cru

  • The vintage
    • 2017 is an early vintage. Harvests started on August 29th, the grape clusters were dense and compact thanks to excellent flowering in late May. Favourable climate conditions gave charm and generosity to the wines. 2017 is a classic style of vintage that can also be enjoyed in its youth.

  • Appellation
    description
    • Introduction

      This area was a quarry up until the 12th century. Montrachet's reputation rose in the 17th century thanks to the Cistercian abbey of Maizières and the Lords of Chagny. In 1700, Major Intendent Ferrand advised the Duke of Burgundy by informing him that the kingdom's best wines were grown in this province. The Faiveley family purchased this parcel in 2008 at the same time as the Bâtard-Montrachet Grand Cru parcel.

    • Exposition

      East

    • Soil

      Fine brown soils, hard limestone

    • Grape Variety

      Chardonnay

    • Characteristics of our plot

      Surface area

      0 ha 50 a 57 ca [1,25 Acres]

    • Characteristics of our plot

      Years the vines were planted

      1980

  • Winemaking
    • Winemaking

      The grapes are harvested and sorted by hand. The musts are extracted using a pneumatic press before being settled. Vinification lasts 4 weeks and takes place in French oak barrels (50-60% of which are new oak) in our hygrometry-controlled cellars at consistent, natural temperatures. The wines are stirred frequently in order to keep the wine in contact with the lees and then aged for 18 months. This enables them to retain excellent tension and aromatic complexity as well as a smooth, delicate palate.

  • Tasting
    • Tasting

      Pale, clear yellow colour and an elegant yet powerful nose combining white and yellow fruits, white flowers (acacia and orange blossom) and freshly baked brioche. The palate is delicate yet distinctive and characterised by aromas of stewed fruits and candied lemon. The finish is fresh and lively with exceptional length.

    • Serve with

      Langoustine, lobster, truffle soup.

    • Serve at

      12 to 14°C

    • Cellaring Potential

      15 years or more depending on the vintage

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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