Burgundy | Saint Aubin 1er Cru Vieilles Vignes
GRAPE 100% Pinot Noir
ORIGIN & SOILS A close neighbour of Montrachet, lying between Chassagne and Puligny, Saint-Aubin is a wine-growing village in the southern part of the Côte de Beaune, the heartland of the great white burgundies. The area covered by its communal appellation includes 20 or so Premiers Crus « climats » which fall into several groups. The neighbouring hamlet of Gamay may have given its name to the Gamay grape. The 13th century fortress stands on solid rock from which it seems to draw its strength as the vine draws sap from the soil. The appellation was granted recognition in 1937. The red grapes prefer brownish clays. The slopes are steep in places and face east or southeast. Altitude varies between 300 and 350 metres.
WINE MAKING PROCESS & MATURING Handpicked harvest and first fermentation in stainless steel tank during 15 days. Second fermentation in oak barrels (25-30% new casks). Maturation during 12-13 months in cellar for ageing, stored in barrels.
TASTING NOTES This wine is dark garnet or crimson color, with strawberry cheeks. Its aromas are redolent of blackcurrant, Morello cherry, blackberry. These are set off by spicy notes, sometimes mocha. In the mouth it is fat and silky with a lively finish. Age adds suppleness, warmth and persistence.
SERVING TEMPERATURE 15 to 16°C
FOOD ACCOMPANIMENT Pithy and solid, its virility requires flavourful meats like roast beef or pork, glazed or caramelised poultry, blue cheeses, or even fried fattened goose liver (foie gras) whose richness would be amply balanced by the wine's tannins.
GOOD FOR 20-25 years according to the vintage year.
GRAPE 100% Pinot Noir
ORIGIN & SOILS A close neighbour of Montrachet, lying between Chassagne and Puligny, Saint-Aubin is a wine-growing village in the southern part of the Côte de Beaune, the heartland of the great white burgundies. The area covered by its communal appellation includes 20 or so Premiers Crus « climats » which fall into several groups. The neighbouring hamlet of Gamay may have given its name to the Gamay grape. The 13th century fortress stands on solid rock from which it seems to draw its strength as the vine draws sap from the soil. The appellation was granted recognition in 1937. The red grapes prefer brownish clays. The slopes are steep in places and face east or southeast. Altitude varies between 300 and 350 metres.
WINE MAKING PROCESS & MATURING Handpicked harvest and first fermentation in stainless steel tank during 15 days. Second fermentation in oak barrels (25-30% new casks). Maturation during 12-13 months in cellar for ageing, stored in barrels.
TASTING NOTES This wine is dark garnet or crimson color, with strawberry cheeks. Its aromas are redolent of blackcurrant, Morello cherry, blackberry. These are set off by spicy notes, sometimes mocha. In the mouth it is fat and silky with a lively finish. Age adds suppleness, warmth and persistence.
SERVING TEMPERATURE 15 to 16°C
FOOD ACCOMPANIMENT Pithy and solid, its virility requires flavourful meats like roast beef or pork, glazed or caramelised poultry, blue cheeses, or even fried fattened goose liver (foie gras) whose richness would be amply balanced by the wine's tannins.
GOOD FOR 20-25 years according to the vintage year.
GRAPE 100% Pinot Noir
ORIGIN & SOILS A close neighbour of Montrachet, lying between Chassagne and Puligny, Saint-Aubin is a wine-growing village in the southern part of the Côte de Beaune, the heartland of the great white burgundies. The area covered by its communal appellation includes 20 or so Premiers Crus « climats » which fall into several groups. The neighbouring hamlet of Gamay may have given its name to the Gamay grape. The 13th century fortress stands on solid rock from which it seems to draw its strength as the vine draws sap from the soil. The appellation was granted recognition in 1937. The red grapes prefer brownish clays. The slopes are steep in places and face east or southeast. Altitude varies between 300 and 350 metres.
WINE MAKING PROCESS & MATURING Handpicked harvest and first fermentation in stainless steel tank during 15 days. Second fermentation in oak barrels (25-30% new casks). Maturation during 12-13 months in cellar for ageing, stored in barrels.
TASTING NOTES This wine is dark garnet or crimson color, with strawberry cheeks. Its aromas are redolent of blackcurrant, Morello cherry, blackberry. These are set off by spicy notes, sometimes mocha. In the mouth it is fat and silky with a lively finish. Age adds suppleness, warmth and persistence.
SERVING TEMPERATURE 15 to 16°C
FOOD ACCOMPANIMENT Pithy and solid, its virility requires flavourful meats like roast beef or pork, glazed or caramelised poultry, blue cheeses, or even fried fattened goose liver (foie gras) whose richness would be amply balanced by the wine's tannins.
GOOD FOR 20-25 years according to the vintage year.