Vincent Girardin, Santenay 1er Cru Beauregard
£38.13
The history of Maison Vincent Girardin is relatively recent. In 1980, at the age of 19, Vincent Girardin, the son of a family of winegrowers based in Santenay since the 17th century, decided to strike out on his own, and began producing wine from two hectares of vines that he had inherited from his parents. From his earliest youth Vincent had a passion for working with vines, and great respect for the potential that they represent; his ambition was to produce his own wine. The quality of his wines was quickly recognized by connoisseurs all over the world, and this enabled him to expand his activity, focusing primarily on the great white and red wines of the Côte de Beaune.
2016 vintage. The 45 year old vines come from the "Le Beauregard” Premier Cru parcel in the village of Santenay in the south of the Côte de Beaune. "Le Beauregard” vineyard is located just above "Les Gravières” one of the best premier cru in Santenay. Soil : The subsoil is clay-limestone and the soil is mostly shallow Bathonian limestone with gravel. After pneumatic pressing the wines are put into barrels (about 30% new wood) where the maturing process takes place. 14 months for this wine, during which time the malolactic fermentation took place. One month before bottling, the wine from the different barrels is assembled in vats. Well-structured, rich wine with generally notes of red fruits. The mouth is often very full with rich tannins. Pairings: Roast veal, venison, cheeses.
Tasting Note:
Well-structured, rich wine with generally notes of red fruits. The mouth is often very full with rich tannins.
Vegan. Organic.
2016 vintage. The 45 year old vines come from the "Le Beauregard” Premier Cru parcel in the village of Santenay in the south of the Côte de Beaune. "Le Beauregard” vineyard is located just above "Les Gravières” one of the best premier cru in Santenay. Soil : The subsoil is clay-limestone and the soil is mostly shallow Bathonian limestone with gravel. After pneumatic pressing the wines are put into barrels (about 30% new wood) where the maturing process takes place. 14 months for this wine, during which time the malolactic fermentation took place. One month before bottling, the wine from the different barrels is assembled in vats. Well-structured, rich wine with generally notes of red fruits. The mouth is often very full with rich tannins. Pairings: Roast veal, venison, cheeses.
Tasting Note:
Well-structured, rich wine with generally notes of red fruits. The mouth is often very full with rich tannins.
Vegan. Organic.
