Domaine Ragot 2005 Tasting Notes

Givry rouge 2002 & Givry blanc 2002

This year’s wines are from the outstanding 2002 vintage which was very successful throughout Burgundy - but especially so here in the Côte Chalonnaise where it has produced some vibrant whites and lush, fruity reds. The quality was equally good for Chardonnay and Pinot Noir but the yield was slightly down for the reds - which, allied to the exceptional quality, is why they are in short supply. The winter of 2002 was long and hard but this eventually gave way to a warm spring followed by a relatively cool, dry summer. Then, a small amount of rain at the beginning of September came along at just the right time to refresh the grapes before the harvest, which was carried out under blue skies and sunshine - it could hardly have been better. The result was a crop with pleasingly high levels of natural alcohol (12-13%) and very good concentrations of natural sugar: perfect for what is now regarded as a classic burgundy vintage.

We have known your winemaker Jean-Paul Ragot for over 15 years and although we liked his wines from the outset, there is no doubt that they have improved enormously in quality over the years. Earlier vintages were perhaps a little light, favouring finesse over concentration, which sometimes led to them being a little austere in their youth. Things have certainly moved on at Domaine Ragot; some of you have been visiting almost as long as we have and will have seen the outward manifestation of the improved quality and vinification techniques in the newly-finished winery.

However, this is only half the story - there are no great wines without great grapes and it is the unseen but meticulous attention to detail in the vineyard that has had as much to do with the improved quality of the wines as the work in the winery. Let Jean-Paul - and his son Nicolas who is now working with him in the vineyard and the winery - explain when you visit. Over the years Jean-Paul has built up a deserved reputation among his peers for his fastidious approach to winemaking which is now amply reflected in the quality and consistency of his wines. Thank you Jean-Paul - long may it continue!

The Chardonnay grapes for the Givry blanc come from the famous Champ Pourot vineyard and undergo cold maceration before fermentation, which helps the extraction of the flavour components in the skins. Temperature-controlled fermentation followed by a judicious amount of oak ageing - partly in large wooden vats and partly in new oak barriques - helps to add an extra dimension to the flavour and texture of the wine. The nose is of citrus and vanilla, which leads to a smooth, buttery palate with excellent length. As an apéritif or to accompany fish or white meat, this wine is delicious to enjoy now and over the next 2-3 years.

Over the years your Givry rouge has increased in the intensity of its aromatic expression. There is no doubt from the bouquet that you are about to appreciate a classic Pinot Noir; it gives cherry, blackcurrant, undergrowth and mushroom in almost equal measure. The rich fruit carries through to the palate where mellow tannins, which have been augmented by partial barrel ageing in new oak, help to give the wine a rich length on the finish. This wine will probably keep longer than the three preceding vintages and we advise drinking in the order 2000, 1999, 2001, 2002. If you have managed to keep some of the red from the sublime 1999 vintage I can report that it is now drinking extremely well - although there is no hurry to finish it.