Domaine Faiveley : Bienvenues-Bâtard-Montrachet Grand cru 2021

The finesse and complexity of a Burgundy Grand Cru

The estate

Domaine Faiveley, historically established in Nuits-Saint-Georges in the heart of the Côte de Nuits since 1825, is at the head of one of the finest estates in Burgundy. The seventh generation of the family, in the guise of the connoisseur siblings Erwan and Eve Faiveley, has since 2005 carried forward the work of this precious Burgundy jewel. With a vineyard of over 120 hectares, the estate is one of the largest in Burgundy, and also one of the most prestigious. With exceptional Grand Cru and Premier Cru plots, the Faiveley family boasts a remarkable winegrowing heritage.

The vineyard

Although Domaine Faiveley was originally set up in the Côtes de Nuits at Nuits-Saint-Georges, the estate has gradually extended its vineyards to the Côte de Beaune and Côte Chalonnaise. Today, Domaine Faiveley owns 12 Grand Crus and 25 Premier Crus in Burgundy and oversees an exceptional winegrowing heritage.

In the 17th century, Montrachet reached its apogee thanks to the influence of the Cistercian abbey of Maizières and the lords of Chagny. In 2008, the Faiveley family acquired this emblematic plot, as well as that of the Bâtard-Montrachet Grand Cru.

Winemaking and ageing

After being hand-picked, the grapes are fermented for 4 weeks in French oak barrels, 50-60% of which are new. The wines are then aged for 18 months in French oak barrels in the estate's historic 19th-century vaulted cellars.

Grape variety

Chardonnay (100%)

Characteristics and tasting tips for Bienvenues-Bâtard-Montrachet Grand Cru 2021 from Domaine Faiveley

Tasting

Colour
This wine has an intense pale yellow colour.

Nose
The nose is both powerful and delicate, offering a delicate combination of white and yellow fruits. Finally, aromas of white flowers such as acacia and orange blossom, as well as notes of brioche, come to the fore.

Palate
This wine reveals remarkable finesse on the palate. It reveals scents of stewed fruit and candied citrus fruit. The finish is fresh, tangy and long-lasting.

Food and wine pairing

This wine pairs wonderfully well with langoustines, lobster and truffle soup.

To serve

For the best tasting, this wine should be served at a temperature of between 12°C and 14°C inclusive.

Ageing potential

This wine can be laid down until 2036.