Blain-Gagnard Chassagne-Montrachet Rouge

Chassagne-Montrachet (Rouge) bottle image

Wine Description

Domaine Blain-Gagnard was formed in 1980 when Jean-Marc Blain married Claudine Gagnard, youngest daughter of Jacques and Marie-Josèphe Gagnard of Domaine Gagnard-Delagrange. The couple runs this venerable domaine with the help of their son Marc-Antonin. They now control 20.5 acres of vines in Chassagne-Montrachet, including holdings in three grands crus: Le Montrachet, Bâtard-Montrachet, and Criots-Bâtard-Montrachet.

Chassagne-Montrachet lies towards the southern end of the Côte de Beaune and is famous for its white wines, although half of its total plantings are in red. In addition to the Grand Crus, Blain-Gagnard’s holdings in Chassagne-Montrachet include two red premier crus and four white premier crus along with small holdings in Volnay and Pommard. The vineyards are farmed by lutte raisonée (“reasoned struggle”).

Chassagne-Montrachet rouge can have some of the same characteristics found in the red wines of the Côte de Nuits. They can have some of the same tannins and earthiness found in Nuits-Saint-Georges and the premier crus especially can occasionally rival the complexity and longevity found in more famous red wine villages.

Domaine Blain-Gagnard Flowers
Chassagne-Montrachet
Criots-Batard-Montrachet
Family Tree
Domaine Blain-Gagnard & Fossils
Domaine Blain-Gagnard Gate
Jean-Marc Blain
Jean-Marc Blain
Cellar Tools
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Acclaim
“This too flashes plenty of pepper character on the more elegant though still somewhat rustic aromas of dark cherry, warm earth and a hint of the sauvage. There is again very good volume to the delicious, dense and serious middle weight flavors that deliver fine length and notably better depth on the balanced finale. While this could be enjoyed young, I would suggest allowing it 3 to 5 years of cellaring first."
— Burghound, Apr 2021
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Vineyard & Production Info
No relevant data were found.
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Winemaking & Aging
Varietal composition:
100% Pinot Noir
Total SO2
61
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Analytical Data
pH level:
3.61
Acidity:
5.6 g/L
Alcohol:
14 %
Dry extract:
21 g/L
Total SO2
61
Residual sugar:
0.2 g/L