Faiveley Bienvenues-Batard-Montrachet Grand Cru - 2020

A refreshing and fruity nose accompanied by notes evoking a brioche freshly out of the oven. On the palate, a racy finesse accompanied by gourmet flavors. Vivid and tangy, this wine reveals an assertive character.

Burghound 92-94: Here too the nose is cool and restrained with a discreet application of wood framing the layered aromas of honeysuckle, white peach and a variety of floral nuances. The refined and beautifully textured medium-bodied flavors possess excellent mid-palate concentration before terminating in a persistent, balanced and dry finale. This is also understated and lovely with the balance and material to reward at least a decade of aging.

Wine Advocate 93-95: Aromas of hazelnuts, pear, confit citrus, honeycomb, toasted almonds and fresh bread introduce the 2020 Bienvenues-Bâtard-Montrachet Grand Cru, a full-bodied, rich and muscular wine that's layered and concentrated, girdled by bright acids and concluding with a long, saline finish.

Decanter 96: The pebbles of Bienvenues leaven the soil somewhat, introducing elements of minerality and a bit more freshness into the wine. It is certainly still a ripe year, with aromas of apples, spice and a hint of butter, but it never tips over into heaviness. The texture is very creamy, yet there is plenty of finesse and elegance. This parcel of vines was acquired from Jean-Pierre Monnot in 2008.

Burghound 90-93: Here too moderate wood is present on the aromas of honeysuckle, lemon confit and a vague hint of the exotic. The rich, dense and larger-bodied flavors possess a highly seductive mouthfeel that contrasts noticeably with the youthfully austere and intensely citrus-inflected finish.

Decanter 94: Although the Bienvenues is not as powerful as the Bâtard, it has an elegant balance that excels its richer neighbour. The wine boasts aromas of ripe peach and melon with a pleasant hint of chamomile and an almost salty mineral note. The texture is concentrated and dense, but the silky elegance and superb balance also come through. The grapes come from a half-hectare parcel acquired in 2008; they are firmly pressed and fermented on native yeasts with most of their lees in cask (60% new), where they stay over two full winters.

Wine Advocate 93-95: The 2022 Bienvenues-Bâtard-Montrachet Grand Cru unwinds in the glass with aromas of peach, ripe citrus fruits, white flowers and toasted nuts, followed by a full-bodied, satiny and textural palate that's rich, lively and saline.

James Suckling 96-97: Such a classic example of this appellation with the generosity and density we expect from Batard, but this is interwoven with stunning citrusy freshness that magnifies the complexity at the expansive, yet precise finish. From old vines purchased in 2008.

Vinous 91-93: The 2022 Bienvenues-Bâtard-Montrachet Grand Cru has an attractive bouquet: freshly squeezed lemon, orange pith and grapefruit. The palate is medium bodied, the 50% free oak neatly integrated. There's fine depth even if the previous vintage is endowed with a little more mineralité on the finish.

Decanter 94: Faiveley's half-hectare of Bienvenues-Bâtard-Montrachet was acquired in 2008 as part of the acquisition of Domaine Monnot, which was engineered by Erwan Faiveley and then-CEO Bernard Hervet. Running the length of the vineyard downslope from the ex-Monnot parcel of Bâtard, it has delivered in 2022 a wine of great elegance, with a ripe pear and marzipan fruit and abundant floral notes. The texture is rich without being heavy, and the finish lingers invitingly on the palate. This wine will open nicely in three to five years and should drink well for decades.

Wine Advocate 94-96: The 2023 Bienvenues-Bâtard-Montrachet Grand Cru is lovely, offering up aromas of pear, orange zest and freshly baked bread, framed by a deft touch of reduction. Full-bodied, satiny and layered, it's dense and seamless, with a sweet core of fruit and a creamy, textural profile.

Vinous 90-92: The 2023 Bienvenues-Bâtard-Montrachet Grand Cru has a light bouquet featuring chalk dust and Granny Smith apples. This needs a little more mineralité and intensity. The palate is well balanced with fine matière. It's brisk with a citric finish that needs more sustain in the mouth.