SANTENAY PREMIER CRU CLOS ROUSSEAU 2013

Production area

Grapes for this village appellation are harvested in the delimited areas within the village of Santenay. This appellation covers a surface area of 328,27 hectares of which 122,49 hectares are classified as Premier Cru. Only 10% of production is devoted to white wine. The soil of the “Côte” is derived principally from the subsidence of the Saône River floodplain which resulted in a 200 metres drop with relation to the Morvan plateau, creating a long hillside with very regular slopes and eastern and south-eastern exposure.

Origins

This fault also freed minerals that had been trapped in the soil for thousands of years. The vineyards stretch across the gentle slopes of the hillside allowing the vines to take full advantage of exposure to the sun. The soil in Santenay is composed of hard limestone mixed with marl.

Varietal

100% Pinot Noir

Tasting notes

Visual: deep colour with ruby tinges.
Nose: red fruits with liquorice notes and leather nuances.
Palate: finesse, very good length.

Vinification and maturing

Vinification takes place in wooden vats and is followed by 15 to 17 months barrel ageing (25% new oak).

Food and wine pairing

Perfect with braised veal or beef, glazed or caramelised poultry in the Asian style and cheeses like Pont-l’Evêque, Cîteaux, Reblochon or Bleu de Bresse.

Serving suggestions

15°C

Ageing potential

5 to 12 years

Vintage : 2013

The Côte de Beaune experienced very difficult weather conditions in 2013: winter was particularly long and followed by a fresh and rainy spring. We all remember it for we witnessed various floods. As a consequence, the flowering was very long which lead to numerous flower abortions. Sadly, we knew from there that we would go through another small harvest…When the summer began, we starting hoping and thought we would be spared. But we had to suffer a powerful hailstorm and witness another part of the harvest vanish.
That’s why we had to harvest a bit sooner this year and sort the grapes very carefully. We put the stress on having the best must quality before starting the fermentation process. We also tried to keep fast fermentations (alcoholic and malolactic) with a short maturing in barrels that we completed with a longer ageing in stainless steel tanks in order to keep the freshness of the wine and avoid any kind of aromatic deviation.
Finally, we are facing a very ethereal and soft vintage, which can seem too light at first sight but which has a good complexity enhanced by delicate woody notes. This vintage will be better drunk in its youth, to enjoy all its crispiness.

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