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Saint-Bris La Préférée
Saint-Bris La Préférée
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To the eye, its pale gold colour reflects the purity of the terroir from which it comes, a Jurassic Portlandian.
The nose exudes a fine, delicate minerality typical of the region.
Exotic notes (passion fruit, lychee), citrus fruits (grapefruit) and floral notes of acacia mingle.
Detailed description
On the palate, it offers a fine balance between delicacy and liveliness, with a lingering, fine finish.
Food and wine pairings: Goat's cheese, curry, sea bream ceviche.
It should be drunk young, between 8 and 10°C, but can also be kept for a few years to gain in roundness and complexity.
This is a wine that will appeal to connoisseurs of quality wines looking for an original and refined discovery.
This is a Sauvignon Blanc.
Often light gold, brilliant. This is a stone's throw from Auxerre.
Saint-Bris has notes of citrus (grapefruit, tangerine), peach and crushed blackcurrant leaves. Sometimes accompanied by exotic nuances (lychee), this complexity leads to a full, floral and tender fruitiness tinged with a spicy, iodised finish.
With age, it develops aromas of jam and candied fruit. Enjoy it young or after a few years.
Vinification and ageing:
After harvesting at optimum ripeness, de-stemming, sorting, skin maceration for a few hours and pneumatic pressing, vinification is carried out Spontaneous alcoholic and malolactic fermentations are controlled at low temperatures, ageing is carried out for 8 to 12 months before fining, filtration and bottling.
Terroir:
In the heart of the Auxerrois vineyards and on the banks of the Yonne, Saint-Bris-le- Vineux, an old stone village, rests on extraordinary medieval cellars, the most astonishing in Burgundy: they run under the whole country. Added to this are the old Bailly quarries (the stone of the Pantheon in Paris), 3.5 hectares of cellars 60 metres underground!
Saint-Bris is well worth a visit.
Data sheet
| A.O.C controlled designation of origin | Appellation Village of the Auxerrois vineyard, on the Yonne valley This appellation is reserved exclusively for white wines produced within the demarcated area of the SAINT-BRIS appellation. | |
| Grape variety | 100% Sauvignon | |
| Terroir | Kimmeridgean soil: a strata from the Upper Jurassic era around 145 million years ago | |
| Vineyard | Saint-Bris-le-Vineux village is located between Auxerre and Chablis on the Yonne valley | |
| Vines | Sauvignon planted in the 90s | |
| Exposure | facing north, slope of 25 to 30% | |
| Vine growing | H.V.E. High Environmental Value | |
| Harvest | Harvest at optimum maturity, destemming, sorting, skin maceration for a few hours and pneumatic pressing. | |
| Winemaking | Vinification in stainless steel tanks. The natural alcoholic and malolactic fermentations are controlled at low temperatures and carried out at 100%. | |
| Breeding | Aging is carried out for 8 to 12 months in stainless steel tanks before filtration and bottling. | |
| Aging | 3 to 10 years | |
| Service | Serve chilled (8 ° - 10 ° C) | |
| Aspect | Its pale gold colour reflects the purity of the terroir from which it comes, a Jurassic Portlandian. | |
| Nose | The nose exudes a fine, delicate minerality typical of the region. Exotic notes (passion fruit, lychee), citrus fruits (grapefruit) and floral notes of acacia blend together. | |
| Mouth | On the palate, it offers a fine balance between delicacy and liveliness, with a lingering finish of great finesse. | |
| Accords | Goat's cheese, curry, sea bream ceviche. It should be drunk young, between 8 and 10°C, but can also be kept for a few years to gain in roundness and complexity. | |
| Tasting | This is a wine that will appeal to connoisseurs of quality wines looking for an original and refined discovery. |
My wines speak of their land gracefully across the fruit of each grape variety.