SAINT-BRIS > Antonin RODET

SAINT-BRIS 2021

SAUVIGNON

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2021 2023

Grape variety

100% Sauvignon.

Tasting notes

Colour: a lovely golden colour.

Bouquet: intense aromas of lychee, blackcurrant and exotic fruit.

Palate: luscious and tangy on the palate, with aromas of yellow-fleshed fruit such as pineapple and a refreshing touch of minerality.

Wine and food pairing

Ideal as an aperitif, it will also perfectly accompany all fish and poultry, exotic food and mixed salads.

Serving temperature

Serve ideally at 10-12°C. (50-53°F.).

Ageing potential

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

Origin

At the heart of the Auxerrois region, the old wine-producing village of Saint-Bris-Le-Vineux is known for its spectacular underground quarries at Bailly which once supplied stones for construction in Auxerre and Paris. Today it is the Mecca of Crémant de Bourgogne. The only Sauvignon grapes in Burgundy, once called “épicier”, are harvested here. The wine is typical of its varietal and marks the transition between the wines from the Loire and those from Burgundy.

Its high quality was first recognized in 1974 when it was given the VDQS (Vin Délimité de Qualité Supérieure) appellation, and once again in 2002 when it was awarded with AOC status.

Vinification and maturing

- The must was brought in.
- Static settling.
- Fermentation for 7 to 10 days in stainless steel tanks under controlled temperatures (18-20°C) to preserve as much fruit and glycerol as possible.
- Complete malolactic fermentation.
- Aged on the lees to add richness.

Vintage : 2021

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.

This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.