Jean-Claude Rateau Haute Cotes de Beaune Rouge comes from the red soils to the North of the appellation. This is my kind of Burgundy. Red fruits, floral, dry palate and mineral. There is huge potential to improve with age. I’d love to see this wine again in 2024 (and tonight too, if I am to be honest). Jean-Claude Rateau Haute Cotes de Beaune Rouge is 100% Pinot Noir.
Do you know the wines Of Jean-Claude Rateau? As a fellow Burgundy lover, I’m suggesting you get to know them soon. It was my privilege to meet and talk with Jean-Claude Rateau. Despite him having my words translated to French and his reply translated back to English it is obvious he is a smart and fun man. Jean-Claude Rateau is the first Burgundian to work commercial vines biodynamically. His parcel of Clos des Mariages is the first biodynamic plot in Burgundy starting is 1979. Jean-Claude took over 1 hectare from his family. Now he has 8.5 hectares and makes 14 different wines.
Jean-Claude informed me that Burgundy was rarely a single variety. Field blends were the norm until phylloxera. He has planted Chardonnay, Pinot Blanc, Pinot Gris, Pinot Beurot, and Pinot Noir in his vineyards. Some wines are single variety and some are blends.
With such pure and healthy fruit, Jean-Claude only needs to nurture grape juice into wine. If the vintage allows, Jean-Claude makes use of the stems. There is no new oak; all barrels are 3-10 years of age. The wine sits on lees until bottling time. There is minimal use of sulphur. Fining and filtration are only done if necessary.
Jean-Claude’s wines are pure and expressive. They jump out of the glass and evolve with time. The wines featuring some of the “alternative” varieties are obviously different but also still very Burgundian. The wines will improve with age, but being mostly from Beaune, you don’t need to wait 15 years. 4-7 is a good start.
Haute Cotes de Beaune
The high slopes above Burgundy’s main Cote d’Or. Traditionally it was way too cold to ripen grapes with any consistency. But that is changing. And some sites are making stunning wines. The style is often a leaner, more elegant take on Burgundy. However, in the right year, the richness of the sun can come through into your glass. This might be where we are sourcing the great wines of Burgundy in 50-100 years from now.
The classic part of Burgundy known as the Cote d’Or (the slope of gold) is essentially one vineyard that is 60km long and maybe 5km at its widest. From this limestone ridge, some of the most complex, long-lived and aromatic wines are produced from Pinot Noir and Chardonnay. The Cistercian monks who owned the land codified the entire region and so each small plot has a name.
This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one-trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.