SAINT-BRIS 2020

Production area

On the left bank of the Serein, 15 kilometers south-east of Chablis, in the heart of the Auxerrois region, the old wine-producing village of Saint-Bris-Le-Vineux is known for its spectacular underground quarries, which were exploited for the construction of Auxerre and Paris. The only Sauvignon de Bourgogne, formerly called "épicier", is also harvested here. Typical wine of its grape variety, forming a transition between the Loire and Burgundy, it shows real qualities that have earned it the title of VDQS (Vin Délimité de Qualité Supérieure) in 1974, then rightly AOC in 2002.

Origins

The Loire area and Burgundy meet on this exceptional land whose stones were used to build the Pantheon in Paris.

Unique in the region, the clay-limestone soils of the famous Kimmeridgien are home to Sauvignon vines.

Varietal

100% Sauvignon

Tasting notes

Color : Golden color with white reflections.
Nose : Very intense, with lychee, blackcurrant and exotic fruits.
Palate : Tasty and acidic in the mouth, with aromas of yellow flesh fruits such as pineapple and a touch of characteristic and refreshing minerality.

Vinification and maturing

- Reception of the must
- static settling
- Fermentation of 7 to 10 days in stainless steel tanks under temperature control (18 to 20°C) to enhance all the fruit and typicity of the Sauvignon grape variety
- 100% malolactic fermentation
- Aged on lees for 4 months to bring complexity and enrich the wine.

Food and wine pairing

Serve simply as an aperitif or with oysters, seafood, fish, white meats and fresh cheeses.

Serving suggestions

Serve ideally at 10°-12°C.

Ageing potential

A pleasant and lively wine that can be drunk now and kept for 3 to 4 years in good conditions.

Vintage : 2020

2020 was notable for its mildness and low rainfall. After a winter with no serious frosts, we went straight into a spring dominated by sunny, dry weather, resulting in very early bud break. Infrequent outbreaks of rain in June and July were not enough to stave off water shortages. Very high summer temperatures combined with intense sun exposure levels led to the vines gradually falling prey to hydric stress, causing delays to fruit ripening before harvest-time.
Once again, the vegetative cycle was shortened, being almost three weeks ahead of 2019’s. Thankfully, the harvest was saved by the relative cool of the nights. The harvest was of marvellous quality but there was very little juice in the red grapes (reduction of 30 to 50%), and reasonable potential alcohol, despite the heat. The whites, on the other hand, coped very well with these extreme conditions and yields were very good. A very promising year for the whites with a fine balance between acidity and alcohol and intense white fruit aromas.

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