Grape variety
Tasting notes
Colour: Pale gold flecked with green.
Bouquet: Aromas of lime and white flowers with mineral grace notes.
Palate: In the mouth, it has good minerality, which time will make smoother and mellower.
Wine and food pairing
Its minerality makes it an amiable partner for delicate fish (fried or, better still, steamed). It is also to be enjoyed with poached eggs and seared or marinated vegetables. It goes well with soft-centred cheeses like Camembert, whose creamy texture will be nicely balanced by the slightly mineral acidity of this handsome wine.
Serving temperature
Drink ideally at cellar temperature, between 12 and 14°C. (54-57°F.).
Ageing potential
Already pleasant when fresh and young, it can also be kept in the cellar and developp all its potential 5 to 8 years after the vintage.
Origin
Village Appellation of the Côte de Beaune district (dept. of Côte-d’Or) in Burgundy.
Saint-Romain in the Côte de Beaune stands at the foot of a high cliff but at an elevation which enables it to look out over a wide stretch of countryside. 100,000 years ago, bears and lions roamed here and it has been a focus of human activity since neolithic times. It was one of the first places in Burgundy where Celts and Gallo-Romans cultivated the vine.
The Saint-Romain appellation, instituted in 1947, is for both red (Pinot Noir) and white (Chardonnay) wines.
Vinification and maturing
100% hand harvested, the Chardonnay grapes were sorted on a table at their arrival at the winery. After a delicate and slow pressing, the juices were cooled.
The juice were then placed into Burgundian 228L oak barrels to finish the vinification process before an ageing on lees during 14 months and then blended and matured in stainless steel tank for 2 to 3 months.
Vintage : 2016
As the saying goes, nothing is a foregone conclusion, and the climate in Burgundy for this vintage comes as a proof of its accuracy.
A rather mild winter made us think we would have an early vintage. But even if we knew we would go through the now traditional climatic hazards, we were far
from the truth! Actually, the whims of the weather were so important that we worried a lot. Indeed, spring played havoc with our nerves with a rollercoaster of
frost, rainfalls and cold, bringing its share of diseases in the vineyards. We had to fight hard against the threat of mildew, botrytis and even oïdium in the end.
Luckily for us, summer was quite sunny and made up for the hard times. Another evidence that patience and perseverance are the keys which solve everything, and that a bad start is in no case an indication of the final result. Finally, this vintage was exhausting with a late harvest but the low yields and a sunny summer helped getting beautiful ripe grapes with a great aromatic potential.
Harvest started with the sun the third week of September. Grapes were ripe and healthy and had good natural degrees.
