Chassagne-Montrachet 1er Cru ‘Morgeot’ Domaine Gagnard-Delagrange 2018
Food pairing: White Burgundy, with its rich texture and toasted flavours, pairs well with white fish and shellfish, and its naturally high acidity can counterbalance cream-based sauces. Oak-aging lends itself well to grilled fish, starches, butter, and toasted nuts.
Winemaker Marc-Antonin Blain worked in the cellar alongside Jacques for three years and continues to produce Gagnard-Delagrange in the traditional style of his grandfather. Marc-Antonin presses the hand-harvested Chardonnay and immediately puts the juice into barrels where it ferments with the lees. The Chardonnay is fermented spontaneously with the lees stirred roughly every two weeks. The white wines are aged in barrel for 15 to 16 months after harvest before bottling in up to 30% new barrels for the grands crus, 20% for the premier crus, and 10% for the villages wines.
The domaine originally included parcels in grand cru Bâtard-Montrachet and premier crus Boudriotte, Morgeot and Volnay Champans. In 1978 a small parcel of Montrachet was purchased from Paul Fleurot by Jacques and his father-in-law, Edward Delagrange. Most of the vineyards of Gagnard-Delagrange have been handed down to their two daughters (Laurence, married to Richard Fontaine; and Claudine, married to Jean-Marc Blain), including grand cru Le Montrachet which was divided between them. The domaine, however, retained 7.4 acres of premier crus in Chassagne-Montrachet as well as two small parcels that Marie-Josèphe tends herself; Chassagne Village and a small vineyard of Passetoutgrain called Les Farges. This domaine is now in her hands alongside her grandson Marc- Antonin, after Jacques passed away in 2009. Jacques’ legacy continues however and the quality at this very traditional domaine has not changed and the wines continue to impress. The wines are complex, intense, refined and long-lived. From their 3 hectares of vineyards the domaine bottles according to biodynamic practices. Needless to say, recent years of climatic turmoil in various parts of Burgundy has called for a flexible approach from discerning winemakers, and this winery is no exception. For example, in order to combat over-richness in warmer vintages, Marc-Antonin may well cut out lees stirring in the winery to produce a set of very pure wines. This is traditional Burgundy at its very best and the wines produced here represent quite amazing value.
Spend your evening in Burgundy and drink this alongside Phillipe Livera’s exceptional Gevrey-Chambertin.