Distant, toasty oak and ripe, fresh red cherry combine on the nose of this wine. The palate spreads out into rounded, juicy flavors, edged by freshness and fine tannins. The wine strikes a harmonious and fresh balance.
Santenay, Vielles vignes, Justin Girardin, 2018
Age of vines 50 years
Grape variety Pinot noir
Ageing French oak barrels. Origin of wood: Allier and Vosges 15%ofnewoak. Wine remained 12 months in barrels.
Viticulture Pruning style: Cordon de Royat and Guyot simple Manual harvest Green work (de-budding, leaf-thinning,...) Triple sorting: in the vineyard (twice) and in the winery on sorting table
Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days.
Tasting notes This is a delicate wine marked by a dominant red fruit (raspberry, blackcurrant).
Wine pairings Red or white meat, game birds. Avoid excessive sauces may mask the delicate flavours.
Operating temperature between 16°C and 17°C
Aging potential 4 to 5 years
This red wine is made from several parcels: one in the lower part of the Bievaux, on the Clos Genet and on the Sous la Roche climate. The origin of the name "Les Bievaux" is detailed on the page "Les Terrasses de Bievaux". Clos Genet is a climate located west of Santenay which is said to have belonged to the Genet family, a name that is very common in the Côte d'Or and the Saône et Loire. The climat Sous le Roche is on the top of the hillside and takes its name from a large limestone cliff above the parcel. These three parcels on three different climates do not have the same terroir, but have similar characteristics. Firstly, the south-east exposure and then a clayey-limestone soil which is predominantly clay, and which remains relatively thin compared to some Premiers Crus. By blending the wine from these different parcels, we obtain a wine rich in fruity aromas balanced with the woody character of the vinification.