There is no doubt that Anne-Claude’s wines are going from strength to strength. The bio-dynamic revolution that she started in 1990 seems to have really got into its stride. Her opinion is that it takes about eight years for the effects of this complicated process to be seen, and she confirmed our beliefs that the acidity of the wines was getting better each year. These whites rate among the best Burgundy has to offer. The wines are typically barrel-fermented and aged for several months followed by at least 6 months in steel tank prior to bottling.
One of the smallest white Grands Crus, all 3.69 ha of Bienevnues-Bâtard-Montrachet lie in the commune of Puligny-Montrachet, situated in the north-east corner of Bâtard-Montrachet. The wines are more delicate than those of Chevalier or Bâtard, lacking the minerality of the former and the muscle of the latter. Bievenues is nevertheless justifiably a Grand Cru in its own right, the best examples are fine, generously-textured, fragrant and rich with great length of flavour.