Batard Montrachet Grand Cru

Seared foie gras, farm-bred poultry with truffle, lobster salad or langoustine and basil filo pastries

2017 is an early vintage. Harvests started on August 29th, the grape clusters were dense and compact thanks to excellent flowering in late May. Favorable climate conditions gave charm and generosity to the wines. 2017 is a classic style of vintage that can also be enjoyed in its youth. They are powerful, rich and intensely aromatic wines.

The wines are stirred frequently in order to keep the wine in contact with the lees and then aged for 18 months. This enables them to retain excellent tension and aromatic complexity as well as a smooth, delicate palate.

The grapes are harvested and sorted by hand. The musts are extracted using a pneumatic press before being settled. Vinification lasts 4 weeks and takes place in French oak barrels (50-60% of which are new oak) in our cellars at consistent, natural temperatures and hygrometry.

Founded in 1825, Bourgognes Faiveley has been handed down from father to son for over 175 years. As the sixth generation to take the reins, François Faiveley manages, with equal amounts passion and competence, the largest family domaine in Burgundy. Methodically reconstructing vineyards fractured by French inheritance laws, Bourgognes Faiveley today owns more appellations in their entirety (monopoles) than any other domaine in Burgundy.