Santenay
1er Cru La Maladière 2018
This is the Côte d’Or’s southernmost appellation, located just to the south of Chassagne-Montrachet …
Origin
Santenay’s vineyards stretch across 400 ha of which 123 ha are planted with Premier Cru vines, divided into 3 distinct zones.
La Maladière, located above the village takes shape looking east, sitting on cracked limestone covered with a thin layer of marl.
In old French, "La Maladière" means "establishment of assistance to the sick". These establishments received donations. This climate name in Santenay refers to one that belonged to the Maladière de Chagny, a few kilometers away.
Viticulture
Grape variety: pinot noir
Soils: stony hillside, grassy plot.
Orientation: East.
Pruning: Guyot system
Yield: 42 hL/ha
Average age of the vines: 45 years old.
Vinification
Harvest date: 6 September 2018.
The grapes were handpicked. They were sorted a first time in the vineyard and again on the sorting table when they arrived at the winery.
At the winery: the grapes are 100% destemmed but not crushed (therefore whole) and placed in vats by gravity. Total maceration of 18 days including 4 days cold (12 ° C): Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Vinification without sulfur. 3 punchings of the cap.
Ageing
Maturation: aged on the lees for 18 months with no racking using a proportion of 35% new French oak barrels.
Barrels: French oak barrels that had been toasted at low temperatures for a long time for very delicate oaking.
Bottling
Bottling: The wine was gently filtered before being bottled in May 2020 .
Number of bottles: 4,240.
Vintage
2018, abundance and excellence
After a winter that was almost too mild, the vintage was notable for two contrasting periods. Spring was sunny and totally devoid of frost, despite some localized episodes of hail, which had major impact on certain plots on the Côte de Nuits, which were hit in June. Then the summer was dry and hot, blocking the ripening process in places. Picking began early, with exceptionally abundant fruit in tip-top condition, offering the potential for some very fine wines.
Ageing potential: from 5 to 10 years.
Tasting notes
The color is intense ruby red. The gourmet nose exudes aromas of small red fruits, but also spices and some floral notes. Gourmet red fruits bloom on the palate. There are also firm tannins and a very good length.
