| Region of production: | Côte de Beaune |
| Winery Location: | Chassagne-Montrachet |
| Year Established: | 1920s |
Vineyard Holdings
15.5 ha
- Montrachet Grand Cru: 0.26 ha Chardonnay; 75-year-old vines
- Bâtard-Montrachet Grand Cru: 0.64 ha Chardonnay; 45-year-old vines
- Bienvenues-Bâtard-Montrachet Grand Cru: 0.45 ha Chardonnay; 45-year-old vines
- Puligny-Montrachet Champs Canet Premier Cru: 0.33 ha Chardonnay; 60-year-old vines
- Chassagne-Montrachet Les Ruchottes Premier Cru: 1.18 ha Chardonnay; 40-year-old vines
- Chassagne-Montrachet Les Caillerets Premier Cru: 0.34 ha Chardonnay; 30-year-old vines
- Chassagne-Montrachet Les Vergers Premier Cru: 0.53 ha Chardonnay; 35-year-old vines
- Chassagne-Montrachet Morgeot Premier Cru: 1.21 ha 40-year-old Chardonnay vines; 0.59 ha 40-year-old Pinot Noir vines
Top Wines Produced
- Montrachet Grand Cru
- Chevalier-Montrachet Grand Cru: Made from must purchased from Domaine Chartron
- Bâtard-Montrachet Grand Cru
- Bienvenues-Bâtard-Montrachet Grand Cru
- Puligny-Montrachet Champs Canet Premier Cru
- Chassagne-Montrachet Les Caillerets Premier Cru
- Chassagne-Montrachet Les Ruchottes Premier Cru
- Chassagne-Montrachet Les Vergers Premier Cru
- Chassagne-Montrachet Morgeot Premier Cru (white and red)
Average Total Production
- N/A
Summary
Pierre Ramonet was a legendary figure in Chassagne-Montrachet, known as Père Ramonet locally. His domaine, which began bottling its own wines in the 1930s is now run by his two grandsons, Noël and Jean-Claude, and they are are strong believers in the value of old vines: All wines from vineyards younger than 12 years are declassified by one tier. Dead or missing vines are replanted only until the vineyard reaches 30 years of age; after that, the parcel is left intact until it must be replanted in entirety. Noël and Jean-Claude are both equally involved in the vineyard, the cellar and the business, and they are doing an admirable job of upholding their grandfather’s lofty standards.
Style & Vinification Techniques
Ramonet wines are powerful and concentrated, largely due to the old vineyards from which they hail. The whites begin fermentation in stainless steel and are transferred to barrel to finish. The amount of new oak used is 10% for the village-level wines, 25-30% for the premier crus and 50-75% for the grand crus. There is very little bâtonnage practiced during barrel-aging, and the whites are bottled after 12-18 months. The red grapes are completely de-stemmed and briefly cold-soaked before fermentation. Pigeage and remontage are kept to a minimum to limit the tannins, and the reds are aged in 30-40% new oak for 12-15 months prior to bottling.
Producer Website: N/A