justin girardin viticulteur grands vins de bourgogne


Santenay 1er cru «Clos Rousseau»


Age of vines 45 years Grape variety Pinot noir Ageing French oak barrels. Origin of wood: Allier and Vosges 20 %,of new oak. Wine remained 15 months in barrels. Viticulture Pruning style: Cordon de Royat and Guyot simple Manual harvest Green work (de-budding, leaf-thinning,...) Triple sorting: in the vineyard (twice) and in the winery on sorting table Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. During fermentation, the temperature is monitored so that it is around 26 °c with a peak at 30°c. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. Tasting notes Beautiful dress, very ripe red fruit aromas. This Santenay is a food wine, structured, powerful. Wine pairings Red meats, game, cheeses Operating temperature between 16°C and 17°C Aging potential 7 to 9 years

santenay 1er cru clos rousseau parcelle santenay 1er cru clos rousseau
  • santenay 1er cru clos rousseau

  • santenay 1er cru clos rousseau

  • santenay 1er cru clos rousseau

On the southern extremity of the Santenay vineyard is this climate, on the border with the Maranges. The name comes from a certain Mr Rousseau, the owner of this clos at some point. Despite the orthographic difference we suppose today that the Petit Clos Rousseau, Grand Clos Rousseau in Santenay and the Clos Roussot in Maranges were owned by the same family et were divided during the successions. Another explanation is the French sobriquet "roussot" : the redhead. With a beautiful exposition to the south-east and a relief marked by many cracks, the Clos Rousseau is an excellent terroir. The soil is more thick and clayey than Beauregard and covered of limestone marls which drain the moisture and help to freshen up the vines during the summer. This gives a rich wine, well structured and with a great cellaring potential.