Jean-Claude Ramonet Bourgogne Chardonnay 2022

Notes:

Producer: Domaine Jean-Claude Ramonet is one of the benchmark estates of Chassagne-Montrachet, with the family's winemaking history dating back to Pierre Ramonet in the early twentieth century. Today the domaine is managed by Noël Ramonet alongside Anne-France, Clarisse, Michael, and Pierre Ramonet, who continue a philosophy centered on meticulous vineyard work, low yields, and traditional Burgundian winemaking. The estate farms approximately 17 hectares of vineyards, including holdings in Montrachet, Chevalier-Montrachet, Bienvenues-Bâtard-Montrachet, Bâtard-Montrachet, Criots-Bâtard-Montrachet, and numerous Premier Cru vineyards. Although the domaine's Grand Crus have earned worldwide acclaim, the same uncompromising standards are applied throughout the portfolio, including its Bourgogne Chardonnay.
Vineyard: The Bourgogne Chardonnay is produced from estate-owned vineyards located primarily around Chassagne-Montrachet in the southern Côte de Beaune. The vines are rooted in classic Jurassic limestone and clay-limestone soils that provide freshness, minerality, and structure. Careful pruning, canopy management, and naturally controlled yields allow the fruit to achieve full ripeness while preserving acidity and site expression, resulting in a regional wine that consistently reflects the character of the Côte de Beaune.
Winemaking: Grapes are harvested entirely by hand before being gently whole-cluster pressed. Fermentation takes place in French oak barrels using traditional Burgundian methods, followed by complete malolactic fermentation and extended aging on the fine lees. Only a modest proportion of new oak is employed, while limited bâtonnage preserves freshness and allows the vineyard character to remain the focus rather than the élevage.
Technical Details: Bourgogne AOC; 2022 vintage; 100% Chardonnay; estate-grown fruit from vineyards surrounding Chassagne-Montrachet; approximately 17-hectare family estate; Jurassic limestone and clay-limestone soils; hand harvested; whole-cluster pressed; barrel fermented; complete malolactic fermentation; aged on fine lees in French oak with a modest percentage of new oak; bottled under natural cork.
Food Pairing: Roast chicken, Dover sole, grilled halibut, lobster with beurre blanc, scallops, crab cakes, mushroom risotto, roast pork, Comté, Beaufort, and Gruyère. The wine's bright acidity, citrus and orchard fruit, restrained oak, and limestone-driven minerality make it an excellent companion to seafood, roasted poultry, creamy sauces, and aged Alpine cheeses.