The Santenay Premier Cru Blanc are only made with Chardonnay grapes.
- Density 10 000 feet/ha.
- Guyot pruning method.
- Manual harvest.
- Yields of 45 hl/ha.
- Pale gold yellow colour with green reflects.
- The bouquet is very elegant offering aromas of white flowers and mineral notes, delicately woody.
- On the palate, this is a lively and fresh wine with nice structure and delicate flavors: fruity (citrus), flowery (acacia) and mineral notes. A very racy wine, refined, well balanced and rich with a very long persistancy.
It is perfect for grilled or smoked salmon and also delicious as an aperitif.
Serve at a temperature of 14 °C. (57°F.).
This wine can be opened now or kept in the cellar for 3 years.
In the southern part of the Côte de Beaune, surrounding the villages of Santenay. The « appellation of origin » was attributed in 1937 and consists of 12 « climats » classified as Premier Crus.
- Grey limestone soil.
- Varied slopes with an often pronounced inclination.
- Southern and South-Eastern exposure.
- Altitude of 190-380 meters.
100% handmade harvest. At their arrival in the cellar, the grapes are immediately pressed (moderate pressure 0.2 bars to extract the best juices). They are settled in thermo regulated stainless steel tank during 12 hours.
A racking separate the bad lies to the clear juices. These juices are then placed in barrels to be fermented. Using selected yeast, no chaptalization. Maturing process 100% in barrel (40% new one) during 13 months.
In 2017, everything came good for the Bourgogne winegrowing region in terms of both quality and quantity.
And after several years of harvests that suffered the whims of the weather, 2017 has provided volumes set to satisfy the market, with wines that are already promising great things to come from this elegant vintage.
After spending the winter building up their strength, the vines profited fully from a very warm spring.
Mid-April, in the Chablis area, the vines already had reached the 2-3 spread leaves stage when temperatures dropped significantly and caused widespread frost which heavily affected the vineyards, in particular in the North-Eastern part of the region.
Everywhere else, the budburst in early April ensured a head start in terms of the growth cycle that was maintained right up to the harvest. The plants progressed from stage to stage free from hindrance, and by mid-June, were flowering before rapid fruit set. An early vintage was confirmed.
During the summer, a few spells of heatwave alternated with more mixed weather. However, ripening continued at a good pace and by the end of August, the first grapes were being picked, two weeks ahead of average. Harvesting continued until mid-September as each plot reached peak maturity. The grapes were in exceptional health and required virtually no sorting.
Everyone was very enthusiastic about this fabulous fruit, its peak ripeness, and the volumes produced. The only downside were a few areas hit by spring frosts, where yields were below norms.
Vinification went without a hitch and the mood was one of serenity for this vintage when the Bourgogne winegrowing region returned to more habitual levels of quality and quantity.
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