Vincent Girardin Santenay 1er Cru Beaurepaire Blanc 2014
A rich and fragrant white Burgundy from Vincent Girardin's 35 year old vines which add depth and complexity.
A rich and fragrant scent rises from the glass. In the mouth, the wine offers a rich and fragrant body with a fruity, vanilla and peppery finish. This is fantastic served with pineapple prawn skewers, Coquilles St-Jacques, or grilled Turbot with citrus zest.
From his earliest youth Vincent Girardin had a passion for working with vines, and great respect for the potential that they represent; his ambition was to produce his own wine.
The quality of his wines was quickly recognized by connoisseurs all over the world, and this enabled him to expand his activity, focusing primarily on the great white and red wines of the Côte de Beaune.
Having worked side by side with Vincent Girardin for more than ten years winemaker Eric Germain has made it his mission to reveal the prestigious, complex terroirs of the Côte de Beaune: the mosaic of Grands Vins and Grands Crus that radiate around Meursault and Puligny-Montrachet. Eric knows every vine and every plot. In this way he has perfect control over the production of his wines and can ensure the best possible quality, through a profound respect for these terroirs that are the key to Burgundy's reputation.
It is this personal touch, this blending of generosity, balance and elegance, that places the Grands Vins produced by Maison Vincent Girardin among the region's finest.
Vines are located in the commune of Santenay, in the south of the Côte de Beaune. The plot "Beaurepaire" is located just above the 1er Cru "La Maladière". Clay-limestone. The subsoil is composed of different layers of limestone (pebbles, marly soils).
The pruning is done in Guyot with different works during the green season. (Disbudding, trellising, topping). Manual harvest, sorting on vine then in the vat and finally pressing (pneumatic press) to obtain a slow extraction.
In barrel after a brief settling. The grapes are put in French oak barrels of 500 litres (10% new barrels) in which the alcoholic and malolactic fermentations with yeasts and native bacteria will take place. The wine rests on fine lees for 15 months. Without stirring. One month before bottling, the wine from different barrels is placed in a stainless steel tank for blending. Fined and then a light filtration before bottling. Bottling is done according to the lunar calendar.