Well, I did read that they have been adding acid to their wines. They used to do it only when it needed it, but after seeing the results decided to always do it. It's not exactly a natural approach to winemaking.
The Montrachet is aged on 100% new oak versus something like 33% new oak for the other bottlings. I read this information on the Internet, cellarnotes.net. That's not the only place, though. On your advice I now own a 1998 Bienvenue-Batard which I bought because I found it fairly cheap. Even though 1998 was not the best year, Parker says it was better than the 1996 and 1997 (ostensibly better years in Burgundy). Have you had it? When will it be ready to drink?
I looked and I bought 6 bottles for $20 each. Supposedly they are not that good compared to the best Burgundy has to offer, but for $20 they don't have to be. Thanks for pointing that out to me! I am anxious to try them. For $20 (even with shipping) they might make great everyday wines! If not, then I learned something interesting. I have had red Chassagne before and I think it usually represents good value, although it is a bit thin.
Dimitri