2000 | Paul Pernot | Bienvenues Batard Montrachet

Pale color. Subtle aromas of white peach and flower blossom. Sweet, lush and silky, with lovely cut.

Reviews:

• Allen Meadows: Tasted side by side with the '99 Bienvenues. As good as the '99 is, it became clear that the 2000 is just a hair better with slightly fresher and more elegant honeysuckle, citrus and white flower aromas that lead to detailed, precise and wonderfully pure medium full flavors that possess postively gorgeous mouth feel and a classy, textured and long finish. This is a really impressive effort that offers near perfect balance and while it's not really a powerful wine, it doesn't lack for drive. I have raised my score slightly though the suggested drinking window remains unchanged, which is to say that this is approaching its peak drinking window though it should hold here for another decade.

• James Suckling: Pale color. Subtle aromas of white peach and flower blossom. Sweet, lush and silky, with lovely cut. Nicely full in the mouth but at the same time elegant and penetrating. Really spreads out and lingers on the palate.

Producer Information

Paul Pernot is a Burgundian wine estate based in Puligny-Montrachet and particulalrly known for its classically-styled Chardonnay wines from that appellation. It was founded in 1959 by the eponymous negociant with around 10 hectares (25 acres) of vineyards. Many were planted between 1957 and 1961 and are still in production. Paul’s sons (Paul and Michel) and a grandson (another Paul) are now in charge of the domaine, and farm roughly 23 hectares (57 acres) of vines, 15 hectares (37 acres) of which are in Puligny-Montrachet itself, including parcels in the grands crus Bâtard-Montrachet and Bienvenues-Bâtard-Montrachet plus four premier cru vineyards. More recently the estate has acquired vines in Santenay, Beaune, Volnay and Pommard, and planted some plots for Bourgogne Chardonnay and Pinot Noir. White wines are made with minimal lees stirring during fermentation and none during aging; everything above Bourgogne level is barrel fermented. No new oak is used for regional and village wines, with about 30 percent for premier cru wines and 40 to 50 for grand cru wines. Reds are destemmed then undergo a short fermentation of around ten days in concrete tanks. They are rarely filtered. Wines are typically bottled in the August just before the following harvest, after fining and gentle filtration. The bottling date is largely determined by the weather as the estate does not have a temperature controlled barrel cellar.

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