Domaine Ragot
We first met Nicolas Ragot in 2018, and again in early 2020. The Ragot family have traced their wine-growing history back to 1760 when Gabriel Ragot tended vines in Mercurey. About a century later, Louis Ragot established a property in nearby Givry. There he grew grapes, and a number of other crops, as well as raising livestock. By the mid 19th century the family decided to focus solely on viticulture and currently have 9Ha of vineyards in the village of Givry, one third of which are at 1er Cru level. A large-scale modernisation of the winery was undertaken in 2002 when Nicolas took the reins of the domaine.
A holistic approach is taken to vineyard management, with cover crop encouraged between the vines, and ploughing favoured over the use of herbicides. Each vintage is harvested by hand, with careful manual destemming, and fermentation with natural yeasts. His wines are some of the finest from this relatively unknown, but quaint and picture-perfect village of Givry in southern Burgundy.
Leading wine critic and Burgundy specialist Jasper Morris MW rates Domaine Ragot in his Top 3 Domaines from this village, which is located in the Côte Chalonnaise, and famously produced wines that were the favourite of the French King Henri IV (1553-1610). You can get further information, including a lovely video, at their website.
Wines Imported
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The vineyard is at the southern end of the village, a short stroll from the Domaine, with the vines averaging 50 years of age. A bright and elegant Chardonnay, with aromas of green apple, pear and a touch of citrus. The palate is well-balanced with fresh flavours of lemon zest, white peach, with subtle hints of honey, candle wax and oak and has great length. The finish is crisp, and the texture is rich and giving.
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This wine comes from a total of 1.25 hectares of Pinot Noir vines (average age 50 years) grown on clay and limestone soils. Aged oak (20% new) for 12 months, there are notes of black fruits, cassis, blackberry, and raspberry along with some vanilla and spice. A nice match for grilled steaks, pork roast or chicken stew, or hard cheeses like aged gouda or parmesan.
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The ‘Clos Jus’ vineyard lies at the very northern end of Givry. This bottling comes from a 1-hectare parcel that was planted in 1990. The slope of red clay and limestone soils faces due east. The wine is aged in oak (30% new) for between 12 and 15 months. Bright crimson in colour with a bouquet of strawberry and blackberry along with notes of vanilla, liquorice, and spice. Cellaring recommended for 4-8yrs.
