Santenay Premier Cru 2015 red "Clos du Passe-Temps" - Monopoly
- Red
- 75 cl
Exceptional 2015 vintage... and already become rare!
Pleasure guaranteed with this Santenay Premier Cru Monopole of a great vintage at less than 40 €!
tasting
Santenay Premier Cru 2015 red "Clos du Passe-Temps" - Monopoly
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Complex
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Powerful
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Mineral
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Fruity
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Woody
A Santenay Premier Cru Rouge 2015 "Clos du Passe Temps", monopoly of Domaine Fleurot Larose, one of the most recognized winegrowers in Burgundy.
This magnificent Santenay is among the wines to drink now among the most qualitative at this price!
A pleasure purchase that will be an ideal companion wine for your white meats in sauce or grilled red meats.
Operating temperature: 15 to 16°C
food pairing
Full, round Burgundy red wine: pasta and risotto, grilled or roasted pork, roasted veal, sauce or pan-fried, Lamb, poultry, rabbit, roast beef, game birds, liver, kidneys in sauce, skewers, kebab, woks, camembert, brie
features
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Appellation
Premier Cru -
Type of Wine
Still -
Wine Making
Oak casks -
Grape Variety
Pinot Noir -
Harvest
Manual -
Burgundy Region
Côte de Beaune -
Vintage
2015 -
Service
14 to 16 degrees -
Custody potential
2025
appellation
Santenay
Wine Characteristics
Santenay produces mainly red wine from the Pinot Noir grape. Colour is a dark but brilliant black-cherry. The bouquet evokes rose-petals, peony, violet, red fruits and a hint of liquorice. In the mouth, the attack is deep and intense. Firm but discreet tannins make for a body that is supple, finetextured and well-built. It boasts back aromas (often of bilberry) and a long finish.
The white wine (Chardonnay) is clear and brilliant, mineral and floral, fresh and vigorous. Its aromatic expression features notes of bracken and hazelnut.
Wine Steward’s Tip
Red: its supple and intense attack, and its aromatic register with its distinguished finish mean it should be matched with slow-cooked dishes like braised veal or beef, to which its tannins will lend structure without being agressive. Glazed or caramelised poultry in the Asian style would also give it a warm welcome for its meaty texture, as would home-made hamburgers.
From the cheese-board: Brie de Meaux, Pont-l’Evêque, Cîteaux, Reblochon,Bleu de Bresse...
Serving temperature: 15°C.
White: its lightness, vivacity and edge would be a good choice for fluid and creamy dishes like fish couscous, or pasta or risotto with mushrooms.
Poultry in cream sauce would similarly hit the spot. It would harmonize well with cheeses like Comté, Beaufort, and goat cheeses.
Serving temperature: 11 to 12°C.
Situation
Santenay, lying at the southern extremity of the Côte de Beaune, is home to both the nymph of water and the god of wine: it is both a spa and a winegrowing centre. The wines of Santenay and neighbouring Remigny present discernible differences according to which part of the appellation they hail from. The houses of Santenay and its associated hamlets form a scattering of small groups and sumptuous panoramic views are to be had from thehilltops. Human occupation here goes back to pre-history. The Santenay AOC status was instituted in 1937. The Sorine windmill also represents an important part of the history of this commune.
Terroirs
Greyish limestones occupy the high ground up to a height of 500 metres.
Lower down the slope, starting at the 300-metre line, are oolitic limestones, white oolite, marls, kidney-shaped limestones, and lower oolite on a layer of marl. The location of the vineyards is ideal with exposures between East and South.
Source : https://www.bourgogne-wines.com
Estate
Domaine Fleurot-Larose
Family estate founded in 1872, passed down from father to son for four generations in Santenay.
The FLEUROT family bought the Château du Passetemps in 1912.
This house has long belonged to the Duvault-Blochet family,
Its cellars once housed the wine of Romanée-Conti.
One of the most beautiful cellars in Burgundy.
The Château du Passe-Temps is built on 2 floors of 4 vaulted cellars of 1400 m².
