Among the great white wines of the Côte de Beaune, the white Santenay is quite discreet. Best known for its reds, the Santenay appellation also has incredible terroirs for white wines! Burgundy white 1er Cru wine for sale individually.
Santenay white 1er Cru 2022 - "Beaurepaire"
Complex
Powerful
Mineral
Fruity
Woody
The Beaurepaire is one of the most famous climats of Santenay. It is located in the centre of Santenay, in the heart of the Santenay Premier Crus.
Vines: Chardonnay exclusively. Area: 2.40 hectares
Terroir: siliceous clay-limestone soil
Production: 3500 bottles/year
Colour: Pale gold with green reflections, brilliant
Nose: Wine of high expression, which mixes complex and elegant aromas of pear and white flowers on the nose.
View the plot of Santenay Blanc 1er Cru Beauregard and sail as if you were in the heart of the Burgundy vineyards:
Intense and floral Burgundy white wine: terrine, small oven, freshwater fish, sushi, crab, prawns, seafood, veal in white sauce, poultry blanquette, poultry fillets, county, gouda, camembert, brie
Appellation
Premier CruType of Wine
StillWine Making
Oak casksGrape Variety
ChardonnayHarvest
ManualBurgundy Region
Côte de BeauneVintage
2022Service
12 to 14 degreesCustody potential
2030
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.
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.
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.
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
