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SANTENAY PREMIER CRU CLOS ROUSSEAU

Tasting notes

Color: Shady garnet to brick-red.

Nose: The aromatic range extends from red fruits (ripe strawberry) to floral notes (violet).

Palate: Ample and fruity, they are full-bodied with a good length.

Food and wine pairing

Goes very well with slow-cooked dishes such as veal or braised beef. It also makes a great accompaniment to glazed or caramelised Asian-style poultry. Amongst the cheeses : Brie de Meaux, Pont-l'Evêque, Cîteaux, Reblochon, Bleu de Bresse.

Serving suggestions

Best served at a temperature from 12 to 14 °C.

Grape varietals

Pinot Noir

Origins

Situated at the southern end of the Côte de Beaune, Santenay marks the end of the Côte d'Or wine region. Santenay is home to both the nymph of water and the god of wine: it is both a spa and a winegrowing centre. The vineyard extends over the villages of Santenay and Remigny. The appellation covers about 327 hectares, 280 hectares of which are Pinot Noir. “Rousseau” is a very frequent last name in Burgundy, and is still well represented nowadays.

Vinification and maturing

Grapes are hand-picked, passed over a sorting table, crushed, de-stemmed, then vatted for about 15 days and matured in barrels for about 15 months.