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Saint-Bris
Saint-Bris La Préférée
Bright, limpid golden color. Intense, fresh, mineral nose with citrus (grapefruit, tangerine) and exotic fruit (lychee) aromas. Fine balance on the palate between the exuberant perfume of stone fruit, citrus (lemon) and green fruit (pear, apple) and the minerality typical of the terroir.
Detailed description
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 meters underground!
Saint-Bris is well worth the detour.
It's a white Sauvignon.
Often light gold, brilliant. This is a stone's throw from Auxerre.
Saint-Bris reveals notes of citrus (grapefruit, tangerine), peach and crushed blackcurrant leaves.
Occasionally accompanied by exotic nuances (lychee), this complexity leads to a full, floral and tender fruitiness tinged with a spicy, iodized finish.
With age, it develops aromas of jam and candied fruit.
Enjoy in its youth or after a few years.
Data sheet
| Delivery | Free delivery in mainland France for orders of 6 bottles and multiples of 6, mixing possible. Outside of France, the most advantageous price is calculated for packaging of 6 and multiples of 6. | |
| 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.