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Our wines

Volnay-Santenots Premier Cru

Volnay-Santenots

Premier Cru

Service and food and wine pairing

  • Guard

    Optimal consumption: 10 to 25 years

    Ageing potential: 35 years

  • Operating temperature

    16°C (61-62°F)

Grape variety

Pinot Noir

Vineyard

Site: south of Beaune, on the slopes, next to Pommard.

History & tradition: because of the purity of its air, Volnay was apparently the favourite residence of the ladies at the court of the Duke of Burgundy. The other attraction was of course the charm of its wines. "Santenots" is a specil "climat" in the Volnay appellation. Classified as a Premier cru, Volnay-Santenots is produced on the commune of Meursault. Eastern exposure, at mi-slope.

Soil: marl and limestone of different colours with small pebbles.

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Tasting

by Véronique Boss-Drouhin

Volnay-Santenots always reflects charm and seduction. It is appreciated for its finesse, its sap and fragrance. Bright ruby-red and light garnet colours. Delicate and complex aromas of violet, gooseberry, cherry, evolving with age towards spice, game and cooked prune flavours. On the palate, the wine is harmonious. Freshness, velvet mouth and tannins are perfectly mingling. The wine is delicate, but altogether fleshy and sweet, without any flabbiness, and tinged with a contained energy.

Vintage

2019 holds the promise of the great Burgundian vintages ending in 9. The great maturity has given ample and silky wines.  They are charming and full of delicacy. A great vintage.

Vintage's comment

Winemaking-aging

Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: whole crop harvest of 20 to 50% depending on the vintage. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.

Ageing:  in oak barrels including 25% of new barrels.

The ageing lasts between 14 to 18 months.

Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is 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.