2009 Bienvenues Batard Montrachet
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
Bright medium yellow. Very ripe aromas of orange marmalade, pear, apple and honey. Silky and rather exotic in the mouth, showing a strong spicy character as well as a faint bitter edge. Youthfully aggressive and distinctly disjointed today, in need of time to combine its disparate elements. Saouma added some more lees during the spring of 2010. He told me that the wine "had no weight" until February of this year, and that it "just tasted like chardonnay. The Poruzots also has a lot of different elements, but it's a premier cru so it's more harmonious today."
Punteggi della critica
Punteggio medio
Stephen Tanzer, Vinous
Antonio Galloni, Vinous
Altre recensioni e punteggi
The 2009 Bienvenues-Bâtard-Montrachet is an intense wine laced with tropical fruit, spices and mineral notes. It is a spherical Burgundy that fleshes out in all directions with seemingly endless dimensions to its fruit. A superb, finely-textured finish rounds out this jewel of a wine.
The 2009 Bienvenues-Batard-Montrachet is an intense wine laced with tropical fruit, spices and mineral notes. It is a spherical Burgundy that fleshes out in all directions with seemingly endless dimensions to its fruit. A superb, finely-textured finish rounds out this jewel of a wine. Anticipated maturity: 2014+. This is another stunning set of wines from proprietors Mounir Saouma and Rotem Brakim. Saouma and Brakim practice some of the most risk-taking winemaking in Burgundy, especially with regards to elevage. The wines see extended aging on the lees with minimal sulfur. I tasted the 2009s in late June 2011. At the time the wines had never been racked. Readers should note that I accidentally omitted a number of wines from my reviews of the estate’s 2009 reds, in particular the wines from Vosne-Romanee. Those notes are now posted on the site. My tasting concluded with two wines served blind. These turned out to be two 2004 Meursaults. The first wine was made with a pneumatic press and aged with 4 liters of lees per barrel, the second wine was made with a mechanical press and went into barrel with 8 liters of lees. Both wines were aged 18 months and bottled by hand. As it turns out, wine #2 was considerably fresher and much more nuanced than wine #1. Importer: Vintus, Pleasantville, NY; tel. (919) 769-3000