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White wine dry
Acquired in 2008, our Bienvenue plot joined the estate at the same time as its twin Bâtard-Montrachet. These two Grands Crus, although close, reveal unique characteristics. Bienvenues-Bâtard-Montrachet offers flat soil, more marly and humid than its neighbor, favoring vegetation. The demarcation between the two plots is delicate but this subtlety is reflected in the wines themselves.
A refreshing and fruity nose accompanied by notes evoking a freshly baked brioche. On the palate, a distinguished finesse accompanied by gourmet flavors. Lively and tangy, this wine reveals an assertive character.
Serve at 12-14 °C with fresh salmon, pike in a white butter sauce, farm-bred chicken in a morel mushroom sauce
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.
Domaine Faiveley is one of the largest and most illustrious domaines in Burgundy, and has made its name with red wines made from the Pinot Noir grape.Today, the house is run b seventh-generation Erwan Faiveley, and the company has expanded its footprint in the Côte de Beaune, and has vineyards throughout the Côte de Nuits, as well as in the Côte Chalonnaise and Chablis.Domaine Faiveley is best known for its Pinot Noir and Chardonnay wines, but small amounts of Aligoté are also planted in the Côte Chalonnaise.Traditional winemaking with a modern twist is key in the production of wines from Domaine Faiveley. Modern barrel presses as well as custom wooden vats are combined with long aging in deep 19th-Century cellars to produce deep and rich red wines that need age to show their best.
