Saint-Bris
The vintage
After a mild and wet winter, we observed an historically early bud break mid-March. It was followed by a very cold, dry, and windy period at the end of March, with frosty nights, which fortunately didn’t impact our vineyards. This episode was followed by high temperatures, particularly in April, which accelerated vine growth. In the later-ripening areas, flowering finished around May 28-30. After a wet June, July turned very dry with two heatwaves at the end of July and the beginning of August, causing sunburn on the most exposed grape clusters. The alternation of heat and light rain in early August accelerated ripening, allowing harvest to begin on August 25.
Location
The village of Saint-Bris stands out in the Chablis region, with a unique appellation in Burgundy, the only one made from the Sauvignon Blanc grape variety. It extends over 133 hectares, with an orientation from northeast to northwest.
Terroir
The soils of the vineyard are a mix of pebbles and hard limestones with a clayey-silty material.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short pneumatic pressing (1.5 to 2 hours) for a gentle separation between the solid and liquid parts of the grapes. Very light static racking to retain enough fine lees for the alcoholic and malolactic fermentations to occur naturally.
Tasting
Intense and fresh bouquet with notes of blackcurrant bud and boxwood.
The palate is fresh and round, with a lovely lightness.
Grapes
Sauvignon
: 100 %