Bienvenues-Bâtard-Montrachet Grand cru
2019
Founded in 1825, Domaine Faiveley is one of Burgundy's greatest domaines. Originally the company was a classic negotiant business, based in Nuits St. Georges and engaged in the buying and selling of wine but not the production of it. After seven generations of steadily acquiring properties throughout the Cotes de Nuits, the Cotes de Beaune, Cotes Chalonnaise and now Chablis, the Faiveley family have established themselves as the most important vineyard owners in Burgundy, with 125 hectares of...
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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.
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 cellars at consistent, natural temperatures and hygrometry. 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.
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.
The pebbles of Bienvenues leaven the soil somewhat, introducing elements of minerality and a bit more freshness into the wine. It is certainly still a ripe year, with aromas of apples, spice and a hint of butter, but it never tips over into heaviness. The texture is very creamy, yet there is plenty of finesse and elegance. This parcel of vines was acquired from Jean-Pierre Monnot in 2008.
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Faiveley's half-hectare of Bienvenues-Bâtard-Montrachet was acquired in 2008 as part of the acquisition of Domaine Monnot, which was engineered by Erwan Faiveley and then-CEO Bernard Hervet. Running the length of the vineyard downslope from the ex-Monnot parcel of Bâtard, it has delivered in 2022 a wine of great elegance, with a ripe pear and marzipan fruit and abundant floral notes. The texture is rich without being heavy, and the finish lingers invitingly on the palate.
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From a 0.35ha parcel of fairly young vines, this sees a full-on treatment with lees stirring over two winters in cask, to give a wine that is notably rich and buttery but not overdone.
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Here too moderate wood is present on the aromas of honeysuckle, lemon confit and a vague hint of the exotic. The rich, dense and larger-bodied flavors possess a highly seductive mouthfeel that contrasts noticeably with the youthfully austere and intensely citrus-inflected finish that is presently a bit short. I suspect that once this is bottled that it will better harmonize as it’s somewhat awkward today.
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The 2021 Bienvenues-Bâtard-Montrachet Grand Cru has such an expressive and vivacious nose that positively leaps out of the glass. In fact, if you just imagine a neon plus sign, that probably expresses the aromatics better than anything else. Happy at its survival after the frost? The palate is very well balanced with grace and poise, Williams pear mixed with white peach, tensile on the citric finish. Excellent
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The 2021 Bienvenues-Bâtard-Montrachet Grand Cru reveals aromas of peach, pastry cream, toasted nuts and spices, followed by a full-bodied, rich and unctuous palate that unites texture and tension to compelling effect. This parcel was largely successfully protected from frost in 2021.
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Aromas of hazelnuts, pear, confit citrus, honeycomb, toasted almonds and fresh bread introduce the 2020 Bienvenues-Bâtard-Montrachet Grand Cru, a full-bodied, rich and muscular wine that's layered and concentrated, girdled by bright acids and concluding with a long, saline finish.
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(from a .51 ha parcel). Soft wood sets off the cool, pretty and elegant aromas of honeysuckle, white orchard fruit and abundant spice and floral nuances, especially acacia. The dense and caressing mediumbodied flavors possess a highly seductive mid-palate mouthfeel that contrasts mildly with the firm, youthfully austere and impressively long finale where the wood treatment progressively resurfaces. This needs to develop more depth but that is all but assured if given a chance.
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