Bienvenues-Bâtard-Montrachet Grand Cru

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France
Burgundy

Located in the commune of Puligny-Montrachet, the center of the four communes comprising the renowned Côte des Blancs, Bienvenues-Bâtard-Montrachet has eastern exposure and a chalky soil that is quite heavy on the surface. Chardonnay grapes are fermented in oak barrels and aged an average of 18 months before bottling.

92 Points

Burghound.com

2019 vintage

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Tasting Note

A full-bodied, powerful wine with intense aromas and flavors of fruit, flowers, mushrooms and spices. This wine is more elegant than a Bâtard-Montrachet, with a fine balance between acidity and savor. It is made for aging and will develop 10 to 20 years, even longer in great vintages.

Technical Data

APPELLATION: Côte de Beaune Grands Crus

"My aim is to craft enchanting wines that taste of the great diversity of Burgundy."

Jacques Lardière, Winemaker

Vineyard Details

Côte de Beaune Grands Crus

Soil and aspect are crucial to Grand Cru vineyard siting, and soils vary widely in the Côte de Beaune. The Grand Cru white Montrachet is perfectly situated on a strip of east-facing limestone for an intense wine of great depth and aging potential. Surrounding Grands Crus include Chevalier-Montrachet, on stonier soil, and Bâtard-Montrachet, on heavier soil. At the northern border of the Côte de Beaune, the hill of Corton produces both a white and a red Grand Cru: the white on the upper south- and west-facing slopes on brown marl soil with limestone washed down from above; the powerful red is produced on a band below the white. Following are the Maison Louis Jadot Côte de Beaune Grands Crus: Corton Charlemagne Corton-Grèves (red) Corton-Pougets (red) Bâtard-Montrachet Bienvenues-Bâtard-Montrachet Criots-Bâtard-Montrachet Chevalier-Montrachet Chevalier-Montrachet Les Demoiselles Montrachet

About the Grape

Chardonnay

Though it has a distinctive profile, Chardonnay reflects other factors such as soil composition and vinification technique. Chardonnay is a reliable, hardy and prolific vine whose only real vulnerabilities are frost and uneven development of fruit.