Bienvenues-Bâtard-Montrachet
Grand Cru

RegionCôte de Beaune
VillagePuligny-Montrachet
AppellationBienvenue-Bâtard-Montrachet Grand Cru
Grape varietyChardonnay

The Vine

Average vine age 40 years
SoilChalk and limestone
Average yield35 hl/ha
HarvestHand picked

Wine tips

Cellaring Potential10-15 years
Serving temperature 12-14°

Description

No more than a stone's throw away from Le Montrachet itself, Bienvenues-Bâtard-Montrachet hails from the same family of incomparable white Burgundies. Surrounded on two sides by the vineyard of Bâtard-Montrachet, it is in fact the second smallest Grand Cru in Burgundy with an area of 3.68 hectares. In the Middle-Ages, this vineyard was given by lords to their servents who named them "Welcome". The soil is similar to that of Le Montrachet but ever so slightly heavier.

Vinification & Ageing

Fermentation
8 to 10 months ageing in new oak with 100% malolactic fermentation
Ageing
8 to 10 months ageing in oak barrels, 100% new
Barrels
Louis Latour cooperage, French oak, medium toasted

Wine tasting

Tasting Note
This stunning wine is the colour of straw and has an impressive bouquet of hazlenuts and honey. On the palate a well-structured wine reveals itself offering balanced acidity and ample structure with flavours of hazlenut, vanilla and honey bursting through. A classic wine with immense ageing potential. Tasted 11.02.04
Food Pairing
Scallops - lobster - foie gras - fish

Press review

Bienvenues-Bâtard-Montrachet Grand Cru 2002 - Wine Advocate - February 26th 2004 - 91-93/100
Bienvenues-Bâtard-Montrachet Grand Cru 2002 - Guide Hachette des Vins 2006 - "Impressive"

Press review

Bienvenues-Bâtard-Montrachet Grand Cru 2011 - Wine Spectator - September 2014 - 93/100Clove and ginger notes accent the honey, peach and grapefruit flavors in this piquant white...finishes with a long after taste. Best from 2016 through 2026. By Bruce Sanderson (USA)
Bienvenues-Bâtard-Montrachet 2011 - Burghound.com - Allen Meadows (USA) - June 2013 - 92/100As might be reasonably expected, this is a bit more aromatically elegant with an expressive and refined nose of honeysuckle, citrus zest and ripe white orchard fruit aromas. There is really lovely detail to the intense and attractively energetic middle weight flavors that possess outstanding focus on the palate staining, dry and lingering finish. This is a relatively big Bienvenues but one that displays impeccably fine balance. 2018+
Bienvenues-Bâtard-Montrachet Grand Cru 2007 - Jamie Goode's Wineanorak - April 2010 - 93/100Deep yellow gold colour. Complex, rich and intense with lovely depth of ripe fruit. Bold, nutty, toasty and intense. (UK)
Bienvenues-Bâtard-Montrachet Grand Cru 2004 - Wine Enthusiast - November 2006 - 94/100Delicious flavors of peach, almonds and vanilla. Hovering on the palate for minutes. (USA)
Bienvenues-Bâtard-Montrachet Grand Cru 2003 - Burghound.com - October 2005 - 90/100A similar nose of white flower and vanilla notes is nuanced by more exotic fruit, such as papaya and mango, introduces rich and remarkably powerful flavors that are opulent and mouth coating with ample dry extract on the long finish. As Bienvenues typically goes, this is a powerful effort packing plenty of punch if not its usual elegance and overall refinement. By Allen Meadows (USA).
Bienvenues-Bâtard-Montrachet Grand Cru 2003 - Wine Advocate - Issue 158 - 88+/100 This light to medium-bodied, restrained wine offers a nose of searing minerals. This wine displays outstanding depth, concentration, and length yet doesn't fully blossom on the palate, its sappy mineral-dominated core appearing reluctant to completely express itself. Projected maturity : 2007 - 2014. (USA)
Bienvenues-Bâtard-Montrachet Grand Cru 2002 - Wine Advocate - February 26th 2004 - 91-93/100The apple-scented 2002 Bienvenu-Bâtard-Montrachet is a focused, satiny-textured wine. Light to medium-bodied, deep and pure, it reveals tangy minerals, limes, pears and apples in its fleshy personality. Projected maturity 2006-2014. (USA)
Bienvenues-Bâtard-Montrachet Grand Cru 2002 - Guide Hachette des Vins 2006 - "Impressive"The Maison Latour produces 28 Burgundy Grands Crus. A record. The colour of the wine is impressive. Thanks to its nose (buttery brioche in harmony with white flowers) your attention will be captivated. There is a certain acidity present which will determine its evolution. Racy and reserved. (France)
Bienvenues-Bâtard-Montrachet Grand Cru 2001 - Wine Advocate - April 2003 - 89-90/100Armed with excellent to outstanding concentration and depth, the 2001 Bienvenue-Bâtard-Montrachet reveals honeyed mineral aromas. Resin-laced stones are found in its light to medium-bodied, silky-textured, well-balanced personality. (USA)
Bienvenues-Bâtard-Montrachet Grand Cru 2000 - Vins & Vignobles - November 2004 - "Great wine"A very aromatic nose with notes of peach and pear, very good acid attack in the mouth which enhances the fruit flavours. Long fruity finish. Great wine.
1999 Bienvenues-Bâtard-Montrachet Grand Cru - Wine Spectator - February 2nd 2001 - 95-100 :Exotic fig, apricot and spice character.
1998 Bienvenues-Bâtard-Montrachet Grand Cru - The Wine Advocate tasting - April 2000 - 89-92 points : Latour's medium to full-bodied Bienvenue-Bâtard-Montrachet's aromatic and flavor intensity leave little doubt to its quality. Brandishing scents of well-ripened yellow fruits and minerals, this deep, medium to full-bodied, and powerful wine is silky-textured, rich, and possesses an extraordinarily long finish. Well-concentrated and highly expressive, it should be at its best if drunk over the course of the next 5-6 years.
1996 Bienvenues-Bâtard-Montrachet Grand Cru - The Wine Advocate tasting - 91-93 points :Latour's full-bodied 1996 has mineral and floral aromas and a precise, magnificently-focused, highly-delineated personality. Its rich, oily, and powerful core is packed with chalk, liquid minerals and lemon twists.
Bienvenues-Bâtard-Montrachet Grand Cru 1990 - Wine Spectator - Oct 1993 - 91/100A fine grand cru, with intense pineapple, herb, white pepper and toasted oak character. Medium to full body and excellent acidity.