Saint-Romain

Appellation Village
Saint-Romain

Grape Variety :

Chardonnay.

Vineyard

Site: a well-know prehistoric site. Located at the foot of a large amphitheater of limestone cliffs, Saint-Romain lies apart from the other villages of Côte de Beaune.
History & tradition: with an elevation of 400 meters (1,200 ft), this is one of the highest vineyards of the Côte.
Soil: clay and limestone.

Viticulture

Plantation density: 10,000 stocks/ha in order to extract all possible nuances from the terroir.
Pruning: Guyot.
Yield: 49hl/ha, low on purpose to limit the production of each vine stock.
Supply: grapes and must purchased from regular suppliers.

Vinification

Pressing: very slow so as to respect fruit. Juices from the very last pressings are not retained.
The wine goes directly into barrels after "débourbage" (decanting of white wine to reduce sediment).

Ageing

Type: in barrels (25% in new oak).
Length: 6 to 8 months.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

Tasting note by Véronique Boss-Drouhin

"A very typical wine, representative of its terroir. A nice white golden hue, sometimes with a greenish touch. Very fine aromas of white flowers (honeysuckle) and ripe fruit (yellow plums), evolving towards honey and gingerbread. On the palate, straightforward and lively at first, then a certain roundness. A mineral "pebbly" ("caillou") quality is the hallmark of Saint-Romain".

Vintage

This vintage produced wines of various styles, some with a rather high acidity level, others offering roundness. The main factor has been the frost. The vines hit by this severe spring frost very often matured later, giving fairly nervous wines, whereas the plots spared by frost reached a more precocious maturity. Many beautiful wines in this multi-faceted vintage.

Serving

Temperature: 13°C (55°C).
Cellaring: 2 to 5 years.