2021 Domaine Rapet Pere & Fils Corton Grand Cru

"The Rapet family can trace its roots in Pernand back to 1795, and they are both one of the largest landholders in Corton-Charlemagne, as well as one of its finest exponents, so it is a mystery why these wines aren't better known and better distributed.... In summation, this is a fine source that deserves more attention, especially in view of its very reasonable prices."
- William Kelley, Robert Parker's Wine Advocate

17+/20 Points, Jancis Robinson, jancisrobinson.com
Rich fruit with fine acid and no shortage of tannin. Firm finish. For a Corton, quite exciting! (JR)

91-93 points, Jasper Morris, insideburgundy.com
From the Chaumes & Voierosse vineyard, a site with lots of stones, ripens well, plus some fruit from Les Combes. A little more depth. The nose has a dark fruit to it, and a feeling more backward. They picked the old vines from the early 1960s first and the young vines later. One third new wood may also have an influence. Balanced with a sturdy structure that the level of fruit can carry. Just give this some time. Drink from 2026-2032.

92 points, Allen Meadows, Burghound
This is also cool and airy if more sauvage-inflected with its nose of earth, leather, smoke and a plenitude of floral wisps. There is both fine volume and focused power to the bigger-bodied and muscular flavors that flash fine length on the distinctly austere, tightly wound and very much built-to-age finale. Patience absolutely necessary. Drink: 2033+

John Jens
As the Premier & Grand Cru shortages hit home I asked a revered Western Australian Burgundian fanatic if he had any recommendations as to more potential White Burgundy suppliers. He answered immediately “Rapet Pere & Fils”. I had also asked two of my friends in Burgundy for recommendations of quality Domaines that did not have representation in Australia. Both checked with their friends and one came back offering Morey Coffinet & … Rapet Pere & Fils.

Domaine Rapet Notes:
We aim to obtain fruity wines, rich in blended tannins, which is the mark of well ripened grapes. We bring in the grapes in small crates for careful sorting in the winery; a conveyor belt is used for filling the tanks in order to respect the grapes. The fermentation lasts 15 days with pigeages, punching down of the cap, allowing the wine to soak up the richness and the colour from the grape-skins before pressing. Ageing takes place in barrels of which 20 % are new. Racking by the means of a bellow eliminates the need for a pump. All these precautions limit handling of the grapes and the wine as much as possible, thus preserving all the richness.