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).
"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".
The 2016 crop was low in quantity but its quality provides a nice surprise. The mature grapes gave deep ruby-coloured wines displaying notes of black fruit mingled with hints of violet and spices. The palate is round and generous. The wines are typical of their terroir.
Temperature: 16°C (61-62°F).
Cellaring: 8 to 15 years.