1999 Bâtard-Montrachet Grand Cru

Noel Ramonet prefers 1999 to 2000 for its length, finesse and vivacity, although he admitted that the generally lower level of acidity in 2000 may have favored what he described as "fruit-driven" crus like Chassagne-Montrachet Chaumees, Vergers and Chenevottes. He also told me that wines from Puligny, including the grand crus, come across as fresher than those from Chassagne in 2000. Ramonet carries out a long fermentation at 18oC; he does not decant his wines before they go into barrel but does very little lees stirring, beleiving that batonnage "standardizes the wines." Most of the 2000s finished their malolactic fermentations in early May, but the wines were showing very well when I visited, with the grand crus especially promising. The Ramonets recently finished a major cellar expansion, including an air-conditioned bottle-storage area.

Noel Ramonet prefers 1999 to 2000 for its length, finesse and vivacity, although he admitted that the generally lower level of acidity in 2000 may have favored what he described as "fruit-driven" crus like Chassagne-Montrachet Chaumees, Vergers and Chenevottes. He also told me that wines from Puligny, including the grand crus, come across as fresher than those from Chassagne in 2000. Ramonet carries out a long fermentation at 18oC; he does not decant his wines before they go into barrel but does very little lees stirring, beleiving that batonnage "standardizes the wines." Most of the 2000s finished their malolactic fermentations in early May, but the wines were showing very well when I visited, with the grand crus especially promising. The Ramonets recently finished a major cellar expansion, including an air-conditioned bottle-storage area.