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Chateau de Santenay

2018 Beaune 1er Cru ‘Clos du Roi’, Chateau de Santenay

Burgundy, FranceVintage: 2018

Taken from the Clos Du Roi 1er Cru vineyard, this Pinot demonstrates the best of the Beaune sub-region and is known for its wonderful ageing potential.

The 2018 Chateau de Santenay Beaune 1er Cru “Clos du Roi” is very dark deep garnet in the glass. The nose is concentrated with ripe black fruit married with delicate oak characters. The palate is full-bodied with elegant and big tannins. The freshness of the fruit and complexity make this a remarkable wine with great finesse and style.

 This Premier Cru vineyard takes its name from the fact that it was claimed by King Louis XI during the 15th Century following the death of Charles the Bold, the last Duke of Burgundy. The soils here are free-draining with a mixture of clay and sand, and a subsoil that has a high limestone content. This forces the roots of the vine to dig deep to find the vital nutrients and water they need, which in turn results in a high concentration of flavour within the fruit.

Whats in the bottle

100% Pinot Noir

Single Bottle

£5150

12 Mixed Bottles *

£46.35

Save £5.15

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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Description

This magnificent 9th-century property is also known as ‘Château Philippe le Hardi’, named after the first Duke of Burgundy. Philippe le Hardi received his duchy from his father, the King of France, and became famous for banning the cultivation of Gamay in the Côte d’Or, saying in his edict of 1395 that only Pinot Noir could be used in the production of red wines from the already fabled slopes.

Despite its long history, the property fell on hard times until it was taken over by French bank Crédit Agricole, who has invested heavily in the estate over the past decade, putting the emphasis on quality. The property has 98 hectares of vineyard, 72 of which are in Mercurey, and has recently acquired vineyards in Gevrey-Chambertin and Chambolle-Musigny.

On arrival at the winery, the grapes were cold soaked for seven days at 8°C to extract colour and flavour from the skins. Temperature controlled fermentation lasted 12 to 14 days with daily pumping over. The wine was then aged in oak barrels for 13 months, of which 20% were new, before being bottled.

Additional information

Grape

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Size

750ml

Region

Sub-Region

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