SANTENAY PREMIER CRU BEAUREGARD

SANTENAY PREMIER CRU
BEAUREGARD 2014

click on one of the vintages below for further information

2014

Grape variety

Chardonnay.

Tasting notes

Colour: Pale gold yellow colour with green reflects.
Bouquet: The bouquet is very elegant offering aromas of white flowers and mineral notes, delicately woody.
Palate: On the palate, this is a lively and fresh wine with nice structure and delicate flavors: fruity (citrus), flowery (acacia) and mineral notes. A very racy wine, refined, well balanced and rich with a very long persistancy.

Wine and food pairing

This elegant white Burgundy will be delicious on its own, as an aperitif, but also with grilled salmon, crustaceans and white poultry.

Serving temperature

Serve idealy at a temperature of about 14°C. (57°F).

Ageing potential

Can be kept in the cellar and appreciated from 5 to 8 years after the vintage.

Origin

Santenay wine is produced in the communes of Santenay and Remigny in Côte de Beaune of Burgundy. The Appellation d'origine contrôlée (AOC) Santenay may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety.

The production consists of almost 85% red wine, and a little over 15% of white wine. There are just Premier Cru vineyards within the Santenay AOC.

The higher ground is grayish limestone while the slopes lower down are composed of marl and calcareous rock from the middle Jurassic.

Vinification and maturing

100% handmade harvest. At their arrival in the cellar, the grapes are immediately pressed and settled in thermo-regulated stainless steel tank during 24 hours. A racking separate the bad lies to the clear juices. These juices are then placed in 228 L. barrels for the alcoolic fermentation using Burgundian selected yeasts. Maturing process 100% in barrel (35% new ones) during 11 months.

Vintage : 2014

After three years of low-volume harvests, 2014 marks a return to normal, despite disparities from one sector to another.

In spring, the vintage promises to be an early one. The warm, dry weather conditions benefited the vines. They gave us hope of an abundant harvest and kept the vines healthy. However, the harvest potential was affected by some coulure (failure of the flowers to develop into fruit).

During the summer, Burgundy was hit by a violent hailstorm, which caused considerable damage. In Nuits-Saint-Georges in particular, a hailstorm on 28 June reduced the harvest in some plots.

The lack of sunshine meant that the lead acquired at the start of the cycle was lost. However, despite the damp, cool weather, ripening got off to a good start at the end of August. The sun, accompanied by a northerly wind, returned from the first days of September. These were ideal conditions for optimum ripening of the grapes and maintaining good health. Burgundy, like other vineyards, experienced a few outbreaks of acid rot, but this was a one-off, localised phenomenon, and remained an exception in a generally very healthy year.

In mid-September, the harvest began in sunshine and good spirits. The ripe, healthy, aromatic grapes were sent to the cellars, promising wonderful vintages.

SANTENAY PREMIER CRU BEAUREGARD 2014