Grape Variety :
Site: Santenay is a charming village, at the southern end of the Côte de Beaune, below the Mont de Sène.
History & tradition: this ancient village was already famous in Roman times for its hot springs named "Santinae Aquae" (health-giving waters).
Soil: clay and limestone.
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Yield: 47 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners (long-term contracts).
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
"Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over ("remontage") per day till the end of the fermentation
Pressing: vertical press; separation of free run juice from pressed juice.
Type: in barrels (10% in new oak).
Length: 12 to 15 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Follow-up: barrel by barrel.
Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"A real "terroir" wine. A deep ruby color and an intense nose of wild fruit : blackberry, blueberry, cranberry. Often tannic in its youth. Long and persistent on the palate, with flavours reminiscent of grenadine syrup or pomegranate".
This vintage was marked by a concentration of juice in the berries just before the harvest. The wines show a very nice intense ruby colour. The nose is complex and very expressive of red fruits and black fruits but above all the expressions of the terroirs are already noticeable.
Temperature: 16°C (61-62°F).
Cellaring: 8 to 15 years.