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2005 Domaine Ramonet Chassagne-Montrachet Morgeot 1er Cru

FRANCE / BURGUNDY / CHASSAGNE-MONTRACHET
  • 90 IWC
  • Variety
    Chardonnay

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SKU: 47066-2005-750

This item is available by the case only

Total:
$79.95

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  • International Wine Cellar | Rating: 90

    ($70) Bright, light yellow. Reticent aromas of charred oak and white plum, with a fusel quality. Rich, broad and satisfying in the mouth; almost oily in texture without being exotic or heavy. Some saline and earthy soil tones leaven the impression of sweetness. Finishes chewy, broad and rich, with surprising sappiness. This cuvee has been consistently strong in recent vintages.
    Author: Stephen Tanzer
    Issue: September/October 2007
  • Burghound | Rating: 88

    This too is very ripe with hints of rosemary and crushed herbs that accompany the crushed orchard fruit aromas and merge into big, rich and fat flavors that possess plenty of the power and size of a typical Morgeot. The hail impact is evident here though not in terms of the taste but rather the high ripeness and low acid. To be clear, this is by no means flabby but it lacks a bit of vibrancy. For my preferences, I would be drinking this now and over the next 5 years rather than aging it. In sum, a big wine with plenty of volume that just avoids being heavy.
    Drink Dates: 2008+
    Author: Allen Meadows
    Issue: 4th Quarter, 2007
  • No collector reviews available
  • Without a doubt, the Ramonet domaine is one of the masters of Chassagne-Montrachet. Now that the reins have been passed on to Noel and Jean-Claude (Andre Ramonet's sons), the domaine's wines have been significantly finer in terms of quality consistency. As Matt Kramer states in Making Sense of Burgundy, "this producer's Chassagnes are the wines against which the others are judged."

    See other similar producers:Domaine Pousse d'Or,Domaine Paul Pernot,Domaine des Comtes Lafon

    Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, Pinot Noir and Chardonnay reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable. 

    Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.

    The best Old-World Chardonnay comes from Burgundy, where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In Chablis, the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the Côte de Beaune, further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like Domaine Leflaive, Bouchard Père & Fils, and Domaine William Fèvre, can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.

    New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to Californian producers in Napa and Sonoma, including Kistler, Peter Michael, and Aubert, for the highest-quality versions of this New-World style.

    Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy. 

    Collector Data For This Wine

    • 110 bottles owned
    • 11 collectors