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Situé en retrait de Puligny-Montrachet et Chassagne-Montrachet, ce premier cru de Saint-Aubin dévoile- dans une discrétion absolue- une complexité inouïe. A découvrir. More info
At a stone’s throw from Puligny-Montrachet and Chassagne-Montrachet, Alex Gambal cultivates his Chardonnay in the terroir of Saint-Aubin, which is known for its undulating countryside, the richness of its soils and its excellent exposure to the sun. The wines don’t benefit from the same reputation as their neighbours, and yet, the winemaker has unleashed the full potential of the Premier Cru “En Remilly”. On soils of marl covered in limestone scree and brown clay, the Chardonnay grapes unveil a complex expression (floral, honeyed and mineral notes). On the palate, the wine is frank and vibrant, with elegance and balance. To produce this cuvée, Alex Gambal limits his yields to (44hl/ha), harvests the grapes by hand and favours pneumatic pressing in whole bunches. The wine undergoes alcoholic and malolactic fermentation in casks (25% new) and is matured in casks for 14 months and in vats for 2 months.
Saint-Aubin 1er Cru En Rémilly Alex Gambal (Domaine) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Cassolette de saumon, Chapon à la sauce forestière, Coquilles de Saint-Jacques flambées au cognac.
At a stone’s throw from Puligny-Montrachet and Chassagne-Montrachet, Alex Gambal cultivates his Chardonnay in the terroir of Saint-Aubin, which is known for its undulating countryside, the richness of its soils and its excellent exposure to the sun. The wines don’t benefit from the same reputation as their neighbours, and yet, the winemaker has unleashed the full potential of the Premier Cru “En Remilly”. On soils of marl covered in limestone scree and brown clay, the Chardonnay grapes unveil a complex expression (floral, honeyed and mineral notes). On the palate, the wine is frank and vibrant, with elegance and balance. To produce this cuvée, Alex Gambal limits his yields to (44hl/ha), harvests the grapes by hand and favours pneumatic pressing in whole bunches. The wine undergoes alcoholic and malolactic fermentation in casks (25% new) and is matured in casks for 14 months and in vats for 2 months.
Alex Gambal resembles the many Americans who have fallen in love with Burgundy, except that he decided to settle there and produce his own wine. In 1997, he moved to Beaune and developed his trading firm. Today he is supported by Alexandre Brault, who also abandoned the world of finance to devote himself to wine. Within a few years, the pair won over the local community and beyond. Maison Alex Gambal has recently partnered with the Domaine Christophe Buisson to vinify its own 20 hectares of vineyards, moving against the current trend of wine growers who complete their activity through trading
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