Posted on 16/08/2021
Last stop on the Côte de Beaune!
Our tour of the Côte de Beaune stops in Santenay. Santenay is a special village, as it has both a spa and a wine-growing vocation. The appellation was instituted in 1937, with around 90% red and 10% white wines.
Situated at the very southern end of the Côte de Beaune, this appellation benefits from grayish limestone soils at the top of the slopes up to 500 meters altitude, and absolutely perfect exposure, giving it 12 climats classified as Santenay Premier Cru: La Comme, Les Gravières, Clos de Tavannes, Beauregard, Clos Faubard, Clos des Mouches, Beaurepaire, Passetemps, La Maladière, Grand Clos Rousseau, Clos Rousseau .
This is a wine made largely from Pinot Noir grapes, with a color that is emblematic of Burgundy wines: mauve purple or black cherry. It's quite deep and brilliant. The few whites had a young straw color, also quite luminous.
The bouquet of red wines is reminiscent of rose petals, violets, red fruit and peony, with hints of licorice. The aromas are typical of Pinot Noir, with red berries, raspberry and blueberry, but then move on to spicy notes such as pepper and cinnamon. There are also hints of flowers, mint and licorice.
As for the whites, their aromas are strongly reminiscent of white flowers and citrus fruit. Unique to Chardonnay, there are hints of almond and toast.
On the palate, the appellation is quite round and fruity, recognizable thanks to its fine structure. It's a wine that will keep perfectly well.
The whites have a slightly livelier attack, with notes of hazelnut and fern, and are quite full-bodied on the palate.
Santenay red goes wonderfully well with meat dishes such as duck, coq au vin and game. For cheeses, it goes brilliantly with morbier or pont-l'évêque. All at a serving temperature of 15°C.
The white goes perfectly with fish or seafood, all at a serving temperature of between 11 and 12 degrees.
