Vincent Girardin Santenay Vieilles Vignes Rouge 2014
The grapes come from the vineyards from the village of Santenay in the Côte de Beaune, where Vincent Girardin is born. This is a historic wine and flagship one from the Maison Vincent Girardin. The vines are 45+ years old.
The soil is clay and mostly limestone. Gentle sloping. Despite the fact that the vineyards are in the south of the Cote de Beaune, the terroirs are in fact very similar for Gevrey Chambertin in the Cote de Nuits. Hand-picked, partially de-stemmed and softly pressed.
Post fermentation the wine is places into French oak casks (15% new) and after malolactic fermetation aged on fine lees for 14 months. No fining and filtering. The Santenay is a well-built wine. Its bouquet is of strawberry where the old vintages are characterized by chestnut and dried plum. Drinks beautifully with roasted meats, game and various cheeses.
Direct from Vincent Girardin's Museum stock
Variety - Pinot Noir
Country - France
Region - Burgundy
Sub Region - Santenay
Extra - Cork
Year - 2014
Volume - 750ml
Today the domaine comprises 22 hectares, almost all in white wine appellations. The plan is to concentrate more on this side of the business with less emphasis on the negociant aspect. Together at the moment they constitute a 40,000 case winery situated in the industrial zone across the railway line, almost next door to the tonnellerie Damy which is one of their preferred barrel suppliers along with François Frères. The domaine has been fully biodynamic from 2008, undergoing certification from 2009.
The period of dramatic expansion and of making highly successful commercial wines to a formula is over. Now Vincent and Véronique Girardin, who together own the whole business outright, want to concentrate on focussing on the quality of the wines. For the whites, the grapes are picked earlier so as to retain natural acidity, there is less new oak, and richer lees: the grapes are now crushed before pressing, without excessive debourbage or lees stirring. The premiers and grands crus receive just 25% new wood and are racked into older wood during the summer.
His reds are of consistently high quality, with the emphasis being on purity of fruit and smooth, supple tannins. However, it is with whites that he really excels, producing a range of wines which are characterised by their depth of fruit and exquisite balance. These whites are extremely approachable when young but the top crus benefit from 4-5 years of bottle ageing.
The reds are made including stems where possible, if ripe and healthy enough, and minimal handling during cuvaison: no punching down at all. As with the whites there is little reliance on new wood. BBR