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All of Burgundy’s complexity can be found in this wine, made in the style of the Volnay appellation, but the vines actually sit in neighbouring Meursault. More info
Inherited from Vincent Bouzereau’s paternal grandmother, this Volnay plot is actually located in the commune of Meursault. Les Santenots, a large climat of nearly 29 hectares, geographically belongs in Meursault, the village that produces excellent white wines. However, the Pinot Noir vines that grow there create wines that are remarkably similar to those from Volnay which is why this plot has been attached to that appellation. The vines are more the seventy years old and have been planted on soil largely made up of clay which brings richness and flavours to the wine. Harvested by hand, the grapes are destemmed before being fermented in open vats with the help of natural yeasts, assuring more of the terroir shows through. Punching down and racking takes place daily and then the must is pressed. The wine is matured for fifteen to eighteen months in oak barrels with 30% of them being new ones which creates a garnet Volnay with an exquisite nose full of cherries, strawberries and peonies. That first drop of wine to reach the palate is candid before it opens up to become supple with beautiful flavours and a wonderful, spiced finish. A wine to be left in the cellar for at least five years but it can be left for up to 15.
Volnay 1er Cru Santenots Vincent Bouzereau (Domaine) serve at a temperature of 15°C. It will pair perfectly with the following dishes: Blanquette de veau, Cailles farcies aux morilles, Camembert de Normandie affiné au calvados.
Inherited from Vincent Bouzereau’s paternal grandmother, this Volnay plot is actually located in the commune of Meursault. Les Santenots, a large climat of nearly 29 hectares, geographically belongs in Meursault, the village that produces excellent white wines. However, the Pinot Noir vines that grow there create wines that are remarkably similar to those from Volnay which is why this plot has been attached to that appellation. The vines are more the seventy years old and have been planted on soil largely made up of clay which brings richness and flavours to the wine. Harvested by hand, the grapes are destemmed before being fermented in open vats with the help of natural yeasts, assuring more of the terroir shows through. Punching down and racking takes place daily and then the must is pressed. The wine is matured for fifteen to eighteen months in oak barrels with 30% of them being new ones which creates a garnet Volnay with an exquisite nose full of cherries, strawberries and peonies. That first drop of wine to reach the palate is candid before it opens up to become supple with beautiful flavours and a wonderful, spiced finish. A wine to be left in the cellar for at least five years but it can be left for up to 15.
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