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Bâtard-Montrachet Grand Cru

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

      According to traditions, it is said that the Lord of Puligny chose to share his land between his children and gave his legitimate son a parcel that later became Chevalier-Montrachet whilst his illegitimate son was gifted with three parcels: Bâtard-Montrachet, Bienvenues-Bâtard-Montrachet and Criot-Bâtard-Montrachet. The Lord also gave his daughters a parcel known as Les Pucelles. The Faiveley family purchased this parcel in 2008 at the same time as the Bienvenues-Bâtard-Montrachet Grand Cru parcel.

    • Exposition

      East

    • Soil

      Stony ochre soils with a high clay content

    • Grape Variety

      Chardonnay

    • Characteristics of our plot

      Surface area

      0 ha 35 a 08 ca [0,87 Acres]

    • Characteristics of our plot

      Years the vines were planted

      1985, 1997

  • 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

      The intensely aromatic nose discloses notes of tart fruits and roasted hazelnut. The palate is smooth and distinctive with excellent balance and a remarkably smooth finish found in only the finest white Burgundies. This wine evolves beautifully with bottle age.

    • Serve with

      Seared foie gras, farm-bred poultry with truffle, lobster salad or langoustine and basil filo pastries

    • 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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