SANTENAY PREMIER CRU PASSETEMPS

Santenay, lying at the southern extremity of the Côte de Beaune, is home to both the nymph of water and the god of wine: it is both a spa and a wine-growing centre. The wines of Santenay and neighbouring Remigny present discernible differences according to which part of the appellation they hail from. The houses of Santenay and its associated hamlets form a scattering of small groups and sumptuous panoramic views are to be had from the hilltops. Human occupation here goes back to pre-history. The Sorine windmill also represents an important part of the history of this commune.

Santenay’s vineyards stretch across 400 ha of which 123 ha are planted with Premier Cru vines, divided into 3 distinct zones. The climat "Passetemps", located in the North of the appellation, is composed by two plots on a hillside, not far from the village of Chassagne-Montrachet. The vines are exposed south-east and benefit from a predominantly clay soil. The name "Passetemps" probably comes from the fact that it was nice to spend time working on these plots. Marked by Jurassic marly limestone, this climate is south/south-east facing.

100% Pinot Noir

COLOUR: Dark red or even brilliant black-cherry.
NOSE: The bouquet evokes rose-petals, peony, violet, red fruits and a hint of liquorice.
PALATE: the attack is deep and intense. Firm but discreet tannins make for a body that is supple, fine-textured and well-built. It boasts back aromas (often of bilberry) and a long finish.

The grapes are harvested by hand and sorted manually on arrival at the winery.
All the grapes were de-stemmed. Cold maceration for 4 to 5 days at (8°C-10°C. / 46-50°F.). Around fifteen days of fermentation in thermo-regular stainless steel tanks, with punching down with pumping over twice a day during the fermentation.
Ageing in oak barrels of 228 litres (including 20% of new oak), for around 15 months.

Drink with small game, glazed or caramelised poultry in the Asian style, braised beef, lamb or a plate of fine matured Burgundian cheeses.

Serve ideally at a temperature of 15 to 16 °C.

Can be opened now or kept in the cellar for 10 years even more.