SAINT-ROMAIN > BOUCHARD Ainé & Fils

SAINT-ROMAIN

click on one of the vintages below for further information

2022

Varietal

100% Chardonnay.

Tasting notes

Colour: Bright, brilliant straw gold.

Bouquet: A very expressive nose of citrus fruit, grapefruit and minerality. Elegant, powerful toasty notes round off the bouquet.

Palate: A full attack on the palate, dominated by flavours of citrus fruit and minerality. This is a racy, elegant, fairly rich wine that also offers plenty of freshness. And what a long finish!

Food and wine pairing

It is the ideal accompaniment to lobster, prawns, steamed fish or fish in a light sauce, raw vegetables and salads, oysters, white meats and risottos.

Serving suggestions

Like all great Burgundy whites, this wine should be served at cellar temperature, i.e. between 12 and 14°C.

Ageing potential

This wine can be enjoyed now or kept for 4 to 6 years.

Origins

Saint-Romain is a Côte de Beaune appellation. The appellation area covers 93.3 hectares, of which 49.48 hectares are planted with white grapes and 43.82 hectares with red grapes. At the foot of its high cliff, Saint-Romain occupies an elevated position.

It was one of the first Celtic and Gallo-Roman vine sanctuaries in Burgundy. Established in 1947, the Saint-Romain appellation d'origine contrôlée is made from red (pinot noir) and white (chardonnay) grapes.

This vineyard takes up its position on the slope, making the most of its excellent soils. In this marl and limestone soil, the clay soils are perfectly suited to Chardonnay. The vines face south and south-east, at an altitude of between 280 and 400 metres.

Vinification and maturing

The grapes from this plot are harvested by hand and sorted by hand as soon as they arrive in the vat room. They are then pressed in a pneumatic press that ensures perfect extraction of the juice while respecting the integrity of the grapes. The wine is vinified and matured in 20% new barrels. The wine is matured on its lees with a few stirring of the lees for 14 months, then blended in stainless steel vats, where it remains for 2 to 3 months to complete its maturation.