Jean-Claude Ramonet Meursault-Blagny 1er Cru 2022

Notes:

Producer: Domaine Jean-Claude Ramonet is one of the longest-established family estates in Chassagne-Montrachet. Founded by Pierre Ramonet in the late 1920s, the domaine is now managed by brothers Noël and Jean-Claude Ramonet, representing the third generation. The estate farms approximately 17 hectares across Chassagne-Montrachet, Puligny-Montrachet, Meursault, Saint-Aubin, Pernand-Vergelesses, and Bouzeron. Vineyard management centers on sustainable farming, regular soil cultivation, hand harvesting, and controlled yields to preserve the individuality of each climat. Fermentations are carried out with indigenous yeasts, and the wines are matured in French oak with restrained use of new barrels. Ramonet's white wines are recognized for their emphasis on precision, balance, and longevity rather than overt ripeness or oak influence.
Vineyard: Blagny is a small hamlet situated above both Meursault and Puligny-Montrachet on the upper slopes of the Côte de Beaune. Chardonnay grown within the designated Premier Cru vineyards surrounding the hamlet may be labeled Meursault-Blagny Premier Cru. The vineyards are planted on thin clay-limestone and marl soils with abundant fractured limestone beneath the surface, providing excellent drainage and naturally limiting vine vigor. Their elevated position, generally between 300 and 380 meters, creates a cooler mesoclimate than many lower Meursault vineyards, preserving acidity and producing wines noted for their mineral profile, freshness, and aging potential. Vines are typically planted at high density, around 10,000 vines per hectare, following traditional Burgundian practice.
Winemaking: Produced from 100% Chardonnay, the grapes are harvested entirely by hand and pressed immediately after picking. Fermentation takes place with indigenous yeasts in French oak barrels, followed by 12 to 18 months of élevage on the fine lees. Ramonet employs a restrained percentage of new oak, allowing the vineyard character and natural acidity to remain the primary focus. Full malolactic fermentation occurs naturally, and the wine is bottled after sufficient maturation to integrate fruit, acidity, and oak without excessive manipulation. The domaine's approach favors transparency and consistency from vintage to vintage, with minimal intervention beyond careful élevage and blending.
Food Pairing: Pair with lobster, turbot, Dover sole, scallops, roast chicken, veal in cream sauce, mushroom risotto, or aged Comté. The wine's combination of mineral structure, bright acidity, and layered texture also complements shellfish, grilled white fish, and classic Burgundian dishes featuring butter or cream sauces.