2004 Bienvenues Batard Montrachet
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Tasting notes
Nut oils, peach, mint and resiny, sweet oak scents on the nose. Thoroughly ripe, fat and peachy, with terrific density for the vintage. And yet this is a bit austere today, owing to its mentholated aspect. Very firm acids reinforce the impression of purity and cut. Finishes with terrific lingering fruit. This is more typical for this cuvee than the comparatively facile 2005.
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Average Score
Stephen Tanzer, Vinous
Stephen Tanzer, Vinous
More reviews and scores
Clean, complex floral nose. Rich and creamy-sweet, with a rather lush, gentle texture but also lovely cut. Complex, musky flavors of lemon, minerals, charred oak and exotic spices. This is impressively fat, rich and long. From a yield of 40 hectoliters per hectare, according to Carillon, with acidity of 4.1 grams per liter and a pH of 3.42.