Saint-Bris
The vintage
After a relatively mild and very dry winter, the vine began to bud in the last week of March. Fortunately, at the end of March, just before the first frosts, the vintage showed a few days' delay compared to the average of the past 20 years. Despite the frost and cold, we observe a good emergence of clusters. Flowering took place at the end of May under excellent conditions, with little shatter or millerandage. The vine caught up and now shows a 10-day advance. August 31 marks the beginning of the harvest with all the teams. The sanitary condition is perfect, the skins are thick, and the grapes are pulpy with a good juice yield.
Location
The village of Saint-Bris stands out in the Chablis region, with a unique appellation in Burgundy, the only one made from the Sauvignon Blanc grape variety. It extends over 133 hectares, with an orientation from northeast to northwest.
Terroir
The soils of the vineyard are a mix of pebbles and hard limestones with a clayey-silty material.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short pneumatic pressing (1.5 to 2 hours) for a gentle separation between the solid and liquid parts of the grapes. Very light static racking to retain enough fine lees for the alcoholic and malolactic fermentations to occur naturally.
Grapes
Tasting
Intense and fresh bouquet with notes of blackcurrant bud and boxwood.
The palate is fresh and round, with a lovely lightness.
Downloads
