2019 Domaine Faiveley Bienvenues-Bâtard-Montrachet Grand Cru Magnum
| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2019 |
| Grape | |
| Content (Alc) | 1.5 ltr (13.5%) |
| Drink window | 2024 - 2038 |
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When it comes to Burgundy, Domaine Faiveley is one of the biggest addresses. This is a family business with around 120 hectares of vineyards, including famous names such as Gevrey-Chambertin, Corton, Montrachet's, Echezeaux and many more.
However, it is also a family estate with 10 hectares of Grand Cru and almost 25 hectares of Premier Cru. The first step was taken in 1825 by Pierre Faiveley; his son Joseph turned the estate into a great top company and his wines became ambassadors of Burgundy wines all over the world. With a clear, elegant and distinctive style, they produce wines here without exception that meet the ideal image of a Burgundy. “A very high quality estate, which represents the full glory of French winemaking art”, write the famous French wine writing duo Michel Bettane and Thierry Desseauve. Domaine Faiveley combines the principles of modern winemaking methods with the age-old traditions that have been practiced for centuries in their 19th century cellars. Each terroir and each vintage benefits from special attention that makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir.
The Bienvenues parcel, acquired in 2008, became part of the estate at the same time as its neighboring twin Bâtard-Montrachet. While both Grands Crus share similarities, each exhibits unique characteristics. The Bienvenues-Bâtard-Montrachet parcel is on flat land, with more marl and wetter soil than its neighbor, which encourages vegetation. The demarcation between these two parcels is delicate, and yet this subtlety is reflected in the wines themselves.
The vines were planted between 1980 and 2018. Faiveley owns approximately 0.50 ha of vines here. Refreshing and fruity aromas are complemented by notes reminiscent of freshly baked brioche. Spicy finesse and gourmet flavours combine on the palate. Lively and acidic, this wine reveals an assertive character. This is a numbered magnum (number: 002). Even more delicious and with a longer drinking window.
FACT : The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount. You will see the possible discount immediately if you choose Pick up on the Checkout page. We are located almost next to the Rijksweg with plenty of parking. Click here for address.
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Puligny-Montrachet |
| Icons | Icon France |
| Winery | Faiveley |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2019 |
| Drinking as of | 2024 |
| Drinking till | 2038 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 1.5 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 95 |
| Vinous rating | 93 |
| Tasting Profiles | Bloemig, Complex, Fruitig, Krachtig, Mineraal, Rijk, Soepel, Steenfruit, Vol, Wit fruit |
| Drink moments | Iets te vieren, Indruk maken, Lekker luxe, Met vrienden, Open haard, Romantisch, Terras |
| Sommy Pairing Beschrijving | Deze magnum van Domaine Faiveley toont een levendig, fris profiel met rijp wit fruit, sprankelende zuren, tere brioche- en lichte kruidigheidstoetsen en een gastronomische, assertieve afdronk. Daardoor snijdt de wijn prachtig door de rijkdom van gevogelte, of het nu om een goudbruin gebraden kip met beurre noisette, een romige kip à la crème of gegrilde kip met citroen gaat, en hij vormt een ideale compagnon bij volle, gerijpte kazen zoals Comté of een romige triple-cream. Door zijn feestelijke, verfijnde karakter en het gemak van een magnum komt hij uitstekend tot zijn recht bij speciale gelegenheden en op het terras; serveer hem licht gekoeld zodat de frisse zuren en briochetonen optimaal samengaan met lichte bereidingen en fijne smaken. |
Parker
The Wine Advocate
RP (93-95)
Reviewed by:
William Kelley
Release Price:
NA
Drink Date:
N/A
Aromas of orange oil, white flowers, fresh pastry, smoke, pastry cream, confit lemon and ripe pears introduce Faiveley's 2019 Bienvenues-Bâtard-Montrachet Grand Cru, a full-bodied, textural and enveloping wine that's satiny and incisive, with tangy acids and a seamless, elegant profile.
Jérôme Flous told me that Faiveley began picking on September 9, finishing by the 20th, and that yields averaged out at around 35 hectoliters per hectare in white and a little less in red. Comparing the 2019 vintage to "a more concentrated version of 2010," he admires—as I do—its vibrant fruit tones and refined tannins, finding it more elegant than 2018. The quality of the red wines chez Faiveley is old news, and for more information on this firm's evolution I direct readers to my report published in the August 2020 Week 1 issue of The Wine Advocate. It's worth underlining, however, how good the whites are these days: Flous tells me that he now includes fûts from Damy and Chassin in the white wine barrel program, and in the last few vintages, I've found the wines' new oak component better and better integrated.
Published: Jan 14, 2021
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Vinous
(91-93)
Drinking Window
2022 - 2036
From: La Lumière Noire: 2019 Burgundy - Côte de Nuits (Dec 2020)
The 2019 Bienvenues-Bâtard-Montrachet Grand Cru has a crisp, well-defined bouquet of green apple and juniper scents infused with crushed limestone; very good concentration here. The harmonious palate is well balanced with a fine bead of acidity, touches of apricot and tangerine and a pretty finish that leaves a spicy aftertaste. Drink this Bienvenues over the next 12–15 years.
- By Neal Martin on October 2020
It has been two or three years since I last visited Faiveley, whose considerable diaspora of vineyards covers the length and breadth of Burgundy. Once I had worked out how to approach their impressive new winery in Nuits Saint-Georges through the maze of road works, I met Erwan Faiveley and winemaker Jérôme Flous. “The spring saw two cold weeks of weather, just above the temperature for frost and this stopped the vines growing during May," Flous explained. “Then between June and August it was very dry and hot with two heatwaves at the end of June and end of July. There was not much water...but just enough if you compare to 2020. We picked on 9 September and the Grand Crus in the middle of the month, the same as in 2009. We cropped the reds at just 30hl/ha. The skins were not too thick, so the wines are not too tannic. There was less stuck fermentation than in 2018 when we had to re-inoculate some of the vats. I decided to add more oxygen during fermentation, so did more remontage and thanks to this I think the yeast became more competitive. We learned that from some of the mistakes in 2018. Therefore, I find that the reds are concentrated and elegant compared to 2015 and 2016. Finally, it is becoming quite a classic vintage. Whilst 2018 is more rich and concentrated, 2019 is more delicate and Burgundy in style. You might compare 2019 to the 2010 vintage.”
Tasting Faiveley’s entire range would take about as long as inventing a vaccine to cure a global pandemic given the numerous négociant cuvées, so I focused on a selection from Domaine Faiveley. Certainly I find the wines continuing a trend to more finesse and approachability. Gone are the days when the wines were notoriously tannic and austere, sometimes never fully resolving to the frustration of those that had cellared them long-term. Faiveley oversaw a wonderful Les Saint-Georges, as you would hope, given they are one of the most prominent campaigners for promotion (although things have gone quiet on that front recently.) It must be a mighty challenge in terms of the logistics picking this vast array of vineyards at the optimal time in growing seasons where timing is becoming a vital determinant of quality and sometimes I feel that one or two cuvées maybe just missed that. Stylistically, they retain a sense of solidity, Pinot with a backbone. My pick of the reds were a superb Corton Clos des Corton Faiveley and a wonderful Chambertin Clos de Bèze. Actually, the most eye-catching cuvée turned out to be a splendid Bâtard-Montrachet that is frankly leaps and bounds above the Bienvenue Bâtard-Montrachet and an underwhelming Corton-Charlemagne. At the entry-level, I have always enjoyed their wines from the Côte Chalonnaise, where they own large chunks of vineyards in Mercurey.
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The history of Domaine Faiveley dates back to 1825. The domain has been family-owned for 7 generations and is located in Nuits-Saint-Georges, in the heart of Burgundy. 127 ha Vineyards, spread over Côte de Nuits, Côte de Beaune and Côte Chalonnaise, of which 12 vineyards with Grand Cru classification, 25 with Premier Cru classification and 6 vineyards with a "Monopole" classification. The estate is managed by Erwan Faiveley, who keeps the work in the vineyards in-house to control the quality of the grapes. The hand-picked harvest is carefully transported to 19th century vaulted cellars located in Nuits-Saint-Georges. To make great Burgundies, Erwan Faiveley combines the principles of modern oenology with traditional aging in French oak barrels. All this contributes to the fact that Faiveley wines are highly regarded.
Food Pairings
Deze magnum van Domaine Faiveley toont een levendig, fris profiel met rijp wit fruit, sprankelende zuren, tere brioche- en lichte kruidigheidstoetsen en een gastronomische, assertieve afdronk. Daardoor snijdt de wijn prachtig door de rijkdom van gevogelte, of het nu om een goudbruin gebraden kip met beurre noisette, een romige kip à la crème of gegrilde kip met citroen gaat, en hij vormt een ideale compagnon bij volle, gerijpte kazen zoals Comté of een romige triple-cream. Door zijn feestelijke, verfijnde karakter en het gemak van een magnum komt hij uitstekend tot zijn recht bij speciale gelegenheden en op het terras; serveer hem licht gekoeld zodat de frisse zuren en briochetonen optimaal samengaan met lichte bereidingen en fijne smaken.
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