Domaine Blain-Gagnard, Le Montrachet, Grand Cru 2017


Domaine Blain-Gagnard, Le Montrachet, Grand Cru 2017


In 1999, Claudine and Jean-Marc received a 13-row parcel (0.2 acres) of Le Montrachet from Claudine’s father, Jacques Gagnard. From the 2000 vintage on, Le Montrachet from this parcel is made at and bottled as Domaine Blain-Gagnard. Only one or two barrels of this wine are produced each vintage, from vines planted in 1934.

Montrachet is Chardonnay at its most perfect with all of it components in perfect balance. Montrachet has power, concentration, and firm structure and is destined for long aging. Montrachet also has more weight and richness than the other Grand Crus and yet is somehow also the most finessed. It is shared almost evenly between the two villages of Puligny and Chassagne and may be labeled “Le Montrachet” in Chassagne and simply “Montrachet” in Puligny.

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“The white peach and citrus flavors are accented by floral, hazelnut, vanilla and butter notes in this enticing white. The texture is supple and rich, offset by vibrant acidity. Comes together on the expansive, mineral-tinged aftertaste. Best from 2021 through 2029. 40 cases made, 10 cases imported. — BS”-96WS

Domaine Blain-Gagnard was formed in 1980 when Jean-Marc Blain (a Sancerrois) 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. Jean-Marc Blain and Claudine Gagnard met while they were both studying oenology at Dijon. The estate’s vineyards come mainly from grandparents and other relatives of Claudine, along with a few purchases. The vines are planted in Chardonnay (55%) and the rest in Pinot Noir, with a small parcel of Passetoutgrain. 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.

“Claudine’s grandfather said that perfectly ripe Chardonnay should smell like fresh almonds, so when she smells fresh almonds in the juice, she’s very happy,” says Jean-Marc Blain. Following the pressing, Chardonnay is inoculated with selected cultured yeast and fermentation occurs in barrel. The lees are stirred once a week until late December or, in some vintages, until February. White wines are aged in various percentages of new oak with 10-20% new oak for the village wines and up to 30% new oak for the premier and grands crus.

Additional information

Weight 1.5 kg
Dimensions 10 × 10 × 25 cm

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