Vincent Girardin : Saint-Aubin 1er cru "En Remilly" 2023

Characteristics and Tasting Notes for the Saint-Aubin 1er Cru "En Remilly" 2023 Vincent Girardin

Tasting

Colour
The colour reveals a pale yellow hue, illuminated by bright golden reflections typical of its youth.

Nose
The nose opens with a pronounced minerality, evoking crushed stone and sea spray. It then reveals zesty citrus aromas, such as lemon and grapefruit, complemented by delicate notes of white flowers such as acacia and hawthorn. With aeration, subtle touches of hazelnut and butter emerge.

Palate
The attack offers a crisp acidity that brings vivacity and freshness. The mid-palate becomes richer and more textured, perfectly balancing the acidic structure. The finish, with lovely persistence, stands out for its characteristic chalky minerality.

Food and Wine Pairing

This white wine pairs wonderfully with noble fish such as sea bass, turbot or sole, as well as with shellfish such as scallops pan-seared with citrus. It also perfectly accompanies white meats in creamy sauces, aged hard cheeses such as Comté or Beaufort, or goat cheese.

Service and Storage

For optimal tasting, this wine should be served at a temperature of 12°C in a tulip-shaped glass. Young vintages may benefit from light decanting. This wine has excellent ageing potential and can be enjoyed until around 2042.

The Mineral Purity and Elegance of a Burgundy Premier Cru

The Estate

The estate's history began in 1980 when Vincent Girardin took over two hectares of family vines in Burgundy. Over the years, the property has expanded to reach around thirty hectares today. A pioneer, the estate adopted biodynamic principles as early as 1997 to showcase its terroirs. In 2012, the company was sold to Compagnie des Vins d'Autrefois, led by Jean-Pierre Nié. Continuity and technical excellence are ensured by Eric Germain, cellar master since 2002, who continues the philosophy of minimal intervention dear to Vincent Girardin.

The Vineyard

The vineyard of this Saint-Aubin enjoys a privileged geographical location, mid-slope and in close proximity to the famous Montrachet grand cru. Facing due south, the roughly fifty-year-old vines thrive on shallow, very stony soils with a strong limestone dominance. This demanding terroir, where the bedrock breaks through the surface, naturally limits the vine's vigour and concentrates the aromas. The vineyard is managed according to biodynamic principles, with Guyot pruning and rigorous green harvesting.

The Vintage

2023 stood out as the hottest year ever recorded in the region, marked by a significant water deficit throughout the growing season. These extreme weather conditions led to uneven ripening, requiring an early harvest, which began as soon as the end of August, in order to preserve all the freshness of the berries.

Winemaking and Aging

The grapes are harvested entirely by hand, followed by rigorous sorting, including optical sorting. After gentle pneumatic pressing and light settling, the must ferments with indigenous yeasts in 500-litre French oak barrels, 10% of which are new. Malolactic fermentation takes place in barrel. The wine is then aged on fine lees for fifteen months, without any lees stirring, to preserve aromatic purity. The wine then undergoes light fining and filtration before being bottled according to the lunar calendar, on a root day.

Grape Variety

Chardonnay (100%).