| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | White |
| Vintage | 2018 |
| Country | France |
| Type of Appellation | AOC |
| Region | Burgundy |
| Appellation | Bienvenues-Bâtard-Montrachet |
| Classification | Grand Cru |
| Estate | Domaine Ramonet |
| Current phase |
Peak
|
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Youth
2018 - 2020
|
Maturity
2021 - 2025
|
Peak
2026 - 2035
|
Decline
2036 - 2042+
|
Bienvenues-Bâtard-Montrachet Grand Cru 2018 from Domaine Ramonet is truly a benchmark expression of white Burgundy. Made exclusively from Chardonnay, this wine bears all the hallmarks of a legendary terroir and producer. The 2018 vintage benefited from a warm, dry growing season, which allowed the grapes to reach full maturity and express a superb balance of richness and tension. Domaine Ramonet is renowned for meticulous vineyard work and careful vinification, typically fermenting with native yeasts and ageing in a judicious proportion of new oak barrels to respect the finesse of the fruit. The wine presents an opulent yet precise profile, showing layered aromas of white flowers, ripe stone fruits, lemon zest and toasted almond, underpinned by a subtle, mineral streak characteristic of the famous limestone soils of the appellation.
Situated in the heart of La Côte de Beaune, Bienvenues-Bâtard-Montrachet is a tiny Grand Cru adjoining the hallowed vineyards of Bâtard-Montrachet itself. The region boasts an ancient viticultural heritage, with its reputation for world-class Chardonnay built upon centuries of dedication and an extraordinary geological complexity. The shallow, well-drained limestone and marl soils, combined with relatively cool but sunny exposures, endow the wines with a remarkable interplay of richness, energy and length. The 2018 vintage, from a predominantly warm and generous year, allows the intrinsic qualities of this terroir to shine.
Pairing options for such a stately white are numerous, but it excels with refined dishes. Lobster in a light cream sauce, seared scallops with a citrus beurre blanc, or a classic poularde de Bresse with morels will match its intensity and flair. Regional pairings such as poached eggs in a light Chardonnay sauce (œufs en meurette blanche) highlight its Burgundian soul. Mature Comté or aged goat's cheese also work beautifully.
For full enjoyment, serve this Grand Cru at a cool but not cold temperature of 11-13°C. Decanting for 30 minutes will allow its complex bouquet to unfurl. This wine, while already marvellously expressive, has the structure to evolve gracefully for another decade or more if cellared correctly.
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