94 Insider Points
Enough to Convert Any So-Called White Wine Haters. I remember the first white Burg I ever had. It completely changed my perspective on white wines and opened up a whole new world for me. That's the power that these types of wines can have. I challenge anyone who thinks they hate white wines to drink this and still have that opinion. Olive oil and sea salt minerality on the nose make for savory aromas. On the palate, peaches, honeysuckle, limestone minerality and lemon-lime citrus all make for an awesomely balanced, medium-bodied wine. It finishes with an elegance that leaves me sad my glass is empty. There might be a few cases coming to my house next week... 94 Points - JZ November '17
The celebration of life that is Bourgogne Blanc takes on new vibrancy in the hands of oenological genius Pierre Damoy. Damoy’s “Les Ravry” tastes like a sunrise over dew-laden vineyards. Bright, fresh, but with gravitas and a lingering finish, Pierre Damoy’s skyrocketing reputation shines through this exemplary Chardonnay from the grapes spiritual and historical homeland.
Why we love it:
- Chardonnay is notoriously expressive…and yet oh-so-fickle. Damoy takes gentle care to ensure that the bright, mineral-laden palate holds its own in the glass. Stainless steel fermentation dominated this wine with just a hint of luxurious complexity and heft from a small portion fermented in oak. A web of citrus and fresh white flowers run through the entire palate, lifting the structure and body into a long, tasty finish.
- When 5th generation winemaker Pierre Damoy received the full reign of his family’s estates in Burgundy (1992), his uncle handed him a family legacy that warranted some attention. As Pierre reclaimed his family vineyards, he also sought out the most expressive vineyards and sights throughout his new domain. He saw golden beauty in Fixin’s Chardonnay vineyards. Precious fruit in hand, Pierre harnessed the power of modern winemaking to ensure the beauty of this terroir shone through every sip of poetic Chardonnay.
Fun Fact: A blind tasting of trained English tasting mercenaries in 2007 caught the wine world by surprise. Pierre Damoy’s Clos de Beze tied Rousseau’s Clos de Beze as best wine. It’s a rare honor that went straight to Pierre’s reputation. He’s not looked back since and his wines are awash is glamor and awe, much to our delight.
Olive oil and sea salt minerality on the nose make for savory aromas. On the palate, peaches, honeysuckle, limestone minerality and lemon-lime citrus all make for an awesomely balanced, medium-bodied wine.
Pierre Damoy took over from his uncle, Jacques Damoy, in 1992. The domaine has been in the family for five generations, founded by Pierre's great-great-grandfather, Julien. Today, the domaine is 10.6 hectares and eight of the ten are located in the most-esteemed Grand Cru in Burgundy. The domaine owns one-third of the magnificent Chambertin-Clos de Bèze (5.36ha), 40% of Chapelle-Chambertin (2.2ha) and they boast one hectare of Chambertin. The oldest vines of the domaine were planted in 1920 and are located in the Clos de Bèze and in the monopole of the domaine, Gevrey-Chambertin Clos Tamisot.
Pierre possesses an astute understanding of the dynamics of the vineyard and favors a hands-on, environmentally friendly approach. He plows the soil regularly for weed control rather than spraying herbicides, and he opts to use humus over synthetic fertilizers. No insecticides are used and copper applications are used sparingly as needed for mildew. Pierre completed a total modernization of the winery by 2002, with a focus on gentle winemaking equipment and the ability to ferment each small block of vines separately to capture the personality of each site’s terroir. The wines are aged for 14-18 months in 70-100% new oak for the grand cru and 30-50% new oak on the village and premier cru. After aging on the fine lees, the wines are bottled without fining or filtration.
Coupled with the domaine's holdings, Pierre's work in the vineyards and changes in the cellar have put the domaine on track to be one of the very best in the Côte de Nuits.
Ideal companion for fish, white meat, seafood, pasta and mature cheeses. Serve at 53°F (12°C).