Bienvenues Bâtard-Montrachet

Grand Cru

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Wine Spectator

      96 points


      "A picture of power and restraint, this white evokes peach, melon, lemon cake and stone flavors. Turns more elegant, gliding to a lingering conclusion. Cuts a swath of lemon and mineral notes on the extended aftertaste."

      Bruce Sanderson, December 15, 2017

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive
      2014 Bienvenues Bâtard-Montrachet Grand Cru
      Vinous
      92-95 points

      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2013 Bienvenues Bâtard-Montrachet Grand Cru

      vinous

      93+ points


      "High-pitched aromas of pear, lime, crushed stone and lavender. Intensely flavored but airy and light on its feet, with firm limey acidity (4.4 grams per liter) cutting the wine's flesh. Finishes tight and long, with rising floral perfume. Again, this is high-pitched and refined for the vintage.”

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2012 Domaine Leflaive Bienvenues-Bâtard-Montrachet

      "Pale, bright yellow. Tight, reserved nose hints at hazelnut and nutty oak; the fruit is shy today following the recent end of the malolactic fermentation. Dense and tactile, with intense peach and lemon flavors supported by strong minerality. This rich wine boasts lovely balance from the outset but its back-end density and chewiness suggest that it will reward medium-term aging. My sample left behind a whiff of white truffle in the empty glass. 92-95"

      By Stephen Tanzer. WDQ

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2011 Domaine Leflaive Bienvenues Bâtard-Montrachet

      "Pale green-tinged yellow. Peach and soft citrus fruits on the nose. Sweet, fat and fruity, with a honeyed impression that almost suggests some residual sugar. An impressively concentrated fruit bomb in the mouth, complemented by an element of smoky oak. Finishes fruity and long, a bit drier than the middle palate suggests but still with an oak-spicy sweetness." 91-93

      By Stephen Tanzer

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2010 Bâtard-Montrachet Grand Cru

      Wine Enthusiast

      99 points


      "In this great year for white Burgundy, Bâtard-Montrachet shines out as the epitome of balance between superb fruit and intense mineral and terroir characters. Its subtle touch of wood highlights the unctuous surface texture while just hinting at the steel sharpness of the structure beneath.”

      Roger Voss, August 2013

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2009 Bienvenues Bâtard-Montrachet Grand Cru

      Burghound.com

      95 points


      "This beauty displays the hallmark Bienvenues nose of honeysuckle, citrus and pear that is very much in keeping with the rich, intense and palate etching flavors that exude a fine minerality on the refined, pure and harmonious finish that is very Zen-like. The Leflaive BBM can, in some vintages, more resemble a Bâtard and in others, the Pucelles. In 2009, it's neither as it doesn't have the weight and power of its grand cru sibling but there's definitely more depth and weight than in the Pucelles. But what impresses me more is just how refined this is even in the context of a vintage that is not naturally given to much refinement. A knockout and for the first time in recent memory, this is every bit as good as the Bâtard in 2009.”

      Allen Meadows, June 1, 2012

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2007 Bienvenues Bâtard-Montrachet Grand Cru

      Wine & Spirits

      94 points


      "Though not as intense as the Batard, this wine has its own sophisticated minerality. The structure is robust, heady with alcohol and fleshed out by oak until air brings out the sunny richness of fruit, along with a citrusy scent of orange blossoms."

      April 2010

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Fine Wine Review, November 2006
      DOMAINE LEFLAIVE BIENVENUES BATARD-MONTRACHET 2004
      « Le Bienvenues Bâtard-Montrachet est primaire encore, mais il montre du beurre avec de la longueur et du pop-corn au beurre en finale, et une impression globale de finesse. » 92-96 Points

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Stephen Tanzer, International Cellar
      September/October 2005, Issue 122

      2004 Bienvenues Bâtard Montrachet
      Very ripe, leesy aromas of peach and smoky oak. Sweet, fat and chewy with extract...Notes of peach, spices and flowers in the mouth. Finishes chewy and very long. But this is distinctly rigorous today. 90-93.

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Stephen Tanzer, International Cellar
      September/October 2005

      2003 Domaine Leflaive Bienvenues Batard Montrachet
      Pale yellow-green. Lively lime and mint aromas complicated by vintage-typical lichee and licorice. Sweet on entry, then a bit exotic in the middle palate and less pure than the Pucelles. Finishes with a touch of alcoholic dryness but sound acidity. Distinctly awkward today and in need of time in bottle. 89 (+) points.

      Tasting notes by Corney & Barrow

      Bienvenues Bâtard Montrachet Grand Cru
      Ripe, golden colour. The oldest vines in the Domaine's holdings have produced a gloriously scented nose of honeyed, spicy, succulent fruit with an almost creamy, leathery perfume. The palate combines concentration and power with elegance and minerality to a layered, sustained and admirably focused finish. Drink in 2008.

      The Vine
      October 2004 #237
      Clive Coates

      Bienvenues-Bâtard-Montrachet
      Good attack, but not quite as convincing as the Pucelles. It is not as well balanced or as complete. Very good fruit. Good grip. But then it tails off just a bit. Very good indeed. From 2007/8.

      The wine advocate
      29 April 2005 - n°158
      R. Parker, Jr

      Bienvenues-Bâtard-Montrachet
      Buttered toast and sweet white fruits can be found in the aromatics of the 2003 Bienvenues-Bâtard-Montrachet (white, 91-93). Armed with outstanding depth of fruits, this dense, lush, layered wine releases waves of candied minerals and pulp-laden pears on the palate. Medium-bodied and velvety-textured it also possesses an impressively long finish. Drink it over the next 7-8 years.






    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      International Wine Cellar
      September/October 2003
      Stephen Tanzer

      Bienvenues-Batard-Montrachet
      Aromas of lime oil and mint. Cooler and less obviously ripe than the Pucelles, with juicy, penetrating flavors of mint, vineyard peach and lime. But slightly bony and quite low in residual sugar. This sample came as a bit of a shock after the Pucelles, and will need time to round out in barrel. Finishes with a slight oaky dryness. These vines and those in Le Montrachet are the oldest of the domain, on average. 91-93.

      The Wine Advocate
      February 2004 - Number 151
      R. Parker, Jr

      Bienvenues-Batard-Montrachet
      Slightly full-bodied, precise and elegant, the 2002 Bienvenue-Bâtard Montrachet offers pear, spice and aniseed on the nose. Scents of mineral, toast and stone are to be found in this concentrated, intense and pure wine. To be enjoyed between 2006 and 2014. 91-93.

      The Vine
      January 2004
      Clive Coates

      Bienvenues-Batard-Montrachet
      Firmer, richer and more profound. More backward. Pullish body and ample. Very good grip. Lovely flowery touches. The elder brother of the Pucelles. Very fine. From 2010.

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      The Wine Advocate - N°147 - June 2003
      R.M. Parker, Jr

      Bienvenues-Bâtard-Montrachet 2001 has a ripe, sensual nose of toasted aniseed. This wine, deliciously fleshy on the attack, is opulent and highly seductive, with toasty mineral and spicy notes on the palate. Unfortunately, it is not concentrated, with neither the depth nor the length to aspire to a higher mark. Should be drunk before 2007. 87-89.

      WDQ - September/October 2002
      2001 Domaine Leflaive

      Bienvenue-Bâtard-Montrachet (still in the middle of its malo): Pale, green-tinged color. Complex aromas of lime blossom, fresh herbs and light sulfides, with a cool, minty nuance. Bright and penetrating, with moderate fat and richness. Offers excellent precision but seems a bit skinny today. Finishes with a slightly dry, malic note. In a tricky stage to assess with confidence, but does not appear to be stronger than the Pucelles. 89-93

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Clive Coates, The Vine
      N° 188, September 2000

      Bienvenue-Bâtard-Montrachet 1999 : Full, fat, rich and focused. Very good grip. This is expansive and rather more masculine than the Pucelles. Good drive. Fine plus. From 2004/2005.

      N° 133, 28 February 2000
      [The white Burgundies of 1999]
      "Domaine Leflaive"
      R.M. Parker, Jr

      Rich aromas of almond emerge from the Bienvenue-Bâtard-Montrachet 1999. On the palate, the wine is fairly full-bodied and rich, also very structured, amply expressing flavors of white and yellow fruit blended with walnut notes. The notes perceived on the palate continue on the finish.

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Septembre 1999
      [The white Burgundies of 1998]
      "Domaine Leflaive"
      Clive Coates MW

      Bienvenues-Batard-Montrachet 1998
      This is a little less substantial, with a little less grip than the two above. Ripe and flowery and peachy. The malo is finished but there is a slight touch of reduction so the wine doesn't sing. Surely fine. From 2003/2004.

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Wine Spectator
      09/30/1999

      Bienvenues-Bâtard-Montrachet 1997
      "Interesting terroir character, with a matchstick, smoke and wet earth character. Very tight and crisp, but it has sensational ripeness that brings balance to this treasure. Long tart aftertaste. Best from 2002 through 2017."

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N° 62, Septembre/Octobre 1995
      [Les bourgognes blancs 1993]
      "Domaine Leflaive"
      Bienvenue-Batard-Montrachet 1993
      Vinous, smoky, floral nose is nuanced and precise. Quite intensely flavored but very backward, even austere, and hard to assess today. A step up from the premier crus in structure, though. 89.

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N° 62, Septembre/Octobre 1995
      [Les bourgognes blancs 1993]
      "Domaine Leflaive"
      Bienvenue-Batard-Montrachet 1993
      Vinous, smoky, floral nose is nuanced and precise. Quite intensely flavored but very backward, even austere, and hard to assess today. A step up from the premier crus in structure, though. 89.

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Clive Coates, The Vine
      N° 188, September 2000

      Bienvenue-Bâtard-Montrachet 1999 : Full, fat, rich and focused. Very good grip. This is expansive and rather more masculine than the Pucelles. Good drive. Fine plus. From 2004/2005.

      N° 133, 28 February 2000
      [The white Burgundies of 1999]
      "Domaine Leflaive"
      R.M. Parker, Jr

      Rich aromas of almond emerge from the Bienvenue-Bâtard-Montrachet 1999. On the palate, the wine is fairly full-bodied and rich, also very structured, amply expressing flavors of white and yellow fruit blended with walnut notes. The notes perceived on the palate continue on the finish.

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N° 62, Septembre/Octobre 1995
      [Les bourgognes blancs 1993]
      "Domaine Leflaive"
      Bienvenue-Batard-Montrachet 1993
      Vinous, smoky, floral nose is nuanced and precise. Quite intensely flavored but very backward, even austere, and hard to assess today. A step up from the premier crus in structure, though. 89.

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N° 62, Septembre/Octobre 1995
      [Les bourgognes blancs 1993]
      "Domaine Leflaive"
      Bienvenue-Batard-Montrachet 1993
      Vinous, smoky, floral nose is nuanced and precise. Quite intensely flavored but very backward, even austere, and hard to assess today. A step up from the premier crus in structure, though. 89.

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel.
      Years when planted: 1958 and 1959.
      Surface: 1ha 15a (2.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2014 Bienvenues Bâtard-Montrachet Grand Cru

      Vinous

      92-95 points


      "Bright, pale yellow. Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone. Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste."

      Stephen Tanzer, September 2015

Recommend this Wine

Your pdf has been send with success.

Send
Follow the news of the Domain by subscribing to the newsletter