SANTENAY PREMIER CRU PASSETEMPS > BOUCHARD Ainé & Fils

SANTENAY PREMIER CRU
PASSETEMPS

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2023

Varietal

100% Pinot Noir.

Tasting notes

Colour: Attractive purple-mauve, even black cherry colour.

Nose: Its bouquet is reminiscent of rose petals, peony, violet and red fruits with a hint of liquorice.

Palate: Intense and deep attack, supported by firm but discreet tannins. Supple structure, fine texture and a lingering finish with notes of blueberry.

Food and wine pairing

It is perfect with small game, veal and braised beef, Asian-style glazed and caramelised poultry, or a beautiful platter of Burgundy cheeses.

Serving suggestions

Serve ideally at a temperature of 16 to 18°C. (60-64°F.).

Ageing potential

Already enjoyable to drink now, this Premier Cru will easily keep for up to 10 years in the cellar, or even longer in the right conditions.

Origins

At the southern end of the Côte de Beaune, the Santenay appellation embodies both a thermal and wine-growing tradition. Spread over the communes of Santenay and Remigny, it produces wines with diverse expressions depending on the exposure of the hillsides. The vineyard covers 330 hectares, including 120 hectares classified as Premier Cru, spread over three distinct areas.

This climat, located in the north of the appellation, consists of two parcels on a hillside not far from Chassagne-Montrachet. The vines are south-east facing and benefit from predominantly clay soil. The name probably comes from the fact that it was pleasant to spend time working on these parcels.

Vinification and maturing

Harvested by hand, the Pinot Noir grapes are sorted on arrival at the winery and completely destemmed. Vinification takes place in vats: 4 to 5 days of cold maceration (8 to 10°C maximum), followed by 15 days of fermentation with punching down and pumping over twice a day. The wines are then placed in 228-litre oak barrels (20% new barrels) for around 15 months of ageing.