Viniou Reviews
Bâtard-Montrachet Grand Cru 2018 from Domaine Ramonet is the epitome of Burgundian white wine craftsmanship. Crafted exclusively from 100% Chardonnay grapes, this wine comes from one of the most revered parcels in the Côte de Beaune, lying between the villages of Puligny-Montrachet and Chassagne-Montrachet. The Grand Cru status ensures not only an exceptional terroir but also meticulous care during vinification. 2018 was a relatively warm and generous vintage in Burgundy, resulting in wines of fine concentration and impressive ripeness, yet Ramonet’s Bâtard-Montrachet retains remarkable freshness and tension. In the glass, expect an intense bouquet of ripe stone fruits, such as white peach and apricot, mingling with citrus zest, toasted hazelnut, and subtle baking spices from judicious oak maturation. The palate is broad and layered, unfurling with notes of honeycomb, crushed chalk, and a lingering saline minerality, supported by a vibrant and persistent acidity.
The Côte de Beaune, forming the southern half of Burgundy’s renowned Côte d’Or, is world-famous for its exceptional Chardonnay vineyards. The region’s limestone-rich soils are perfectly suited to impart minerality and finesse to the wines, while the gentle, east-facing slopes provide optimal sunlight for slow ripening. With viticultural roots stretching back many centuries, this historic region sits at the core of Burgundy’s identity, producing sought-after whites that are both luxurious and long-lived.
For food pairings, this Grand Cru white demands dishes of equal elegance. Classic matches include lobster with a delicate beurre blanc, scallops seared in butter, or a creamy poulet de Bresse with morels. Rich regional fare such as escargots à la bourguignonne or a truffled risotto also beautifully enhance the wine’s complexity. For cheese, opt for mild cow’s milk cheeses such as Brillat-Savarin or a young Comté to avoid overpowering the wine’s subtlety.
To appreciate all its nuances, Bâtard-Montrachet Grand Cru 2018 is best served slightly cool, ideally between 12 and 14°C. Decanting for 30 minutes before serving can further reveal its aromatic intricacy, and while already captivating, with further cellaring, this wine promises to gain even more sophistication and depth.
