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Bienvenues Batard Montrachet Faiveley 2015

Winemaker's Notes:

90-93 Points, Stephen Tanzer, Vinous: "Bright light yellow. Aromas and flavors of lemon, lime, white peach and ethereal brown spices. The spicy quality carries through on the brisk, nicely delineated palate, where solid dry extract energizes the wine without bringing any heaviness. This is carrying a relatively high 4.6 grams per liter of acidity, with a pH of 3.3. Finishes spicy and long. (The Chassagne-Montrachet Morgeot was not yet finished with its secondary fermentation.)" 6/16

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J. Faiveley:
Pierre Faiveley started the domaine in 1825 and his son Joseph gave his name to the family business.A Georges Faiveley was involved in the founding of  the Chevaliers du Tastevin organisation.[ www.tastevin-bougogne.com]The domaine is now run by 7th generation Erwan Faiveley. The family are also involved with an engineering business that also bears their name [www.faiveleytransport.com]T... Read more
Pierre Faiveley started the domaine in 1825 and his son Joseph gave his name to the family business.A Georges Faiveley was involved in the founding of  the Chevaliers du Tastevin organisation.[ www.tastevin-bougogne.com]The domaine is now run by 7th generation Erwan Faiveley. The family are also involved with an engineering business that also bears their name [www.faiveleytransport.com]There are 120 hectares in total spread all over Burgundy and includes 10 hectares of Grand Cru and 25 of Premier Cru making it one of the larger Burgundy domaines Read less

90-93 Points, Stephen Tanzer, Vinous: "Bright light yellow. Aromas and flavors of lemon, lime, white peach and ethereal brown spices. The spicy quality carries through on the brisk, nicely delineated palate, where solid dry extract energizes the wine without bringing any heaviness. This is carrying a relatively high 4.6 grams per liter of acidity, with a pH of 3.3. Finishes spicy and long. (The Chassagne-Montrachet Morgeot was not yet finished with its secondary fermentation.)" 6/16

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