Santenay was the final village we visited as part of our two weeks holiday in Burgundy, 2017, and the reason I am writing about it now is because I have just opened a bottle of what we bought that day. Now, just over 3 years later, we are reliving these past memories as we share a tasting with our neighbours using FaceTime. But first, back to Santenay in 2017.
It was just after lunch, mid afternoon, and we drove the few miles to Santenay from our base in Meursault, taking the narrow road through the miles and miles of vines and passing through the more famous village ……. and more expensive ……. of Puligny Montrachet. The tasting room of Domaine Mestre Pere et Fils is in the centre of Santenay in the market square and we were welcomed and offered a tasting of their full range of red and white wines.
Thankfully I wasn’t driving today and so could taste the lot, and I took full advantage of 3 reds and 6 whites, Pinot Noir and Chardonnay respectively including a number of Premier Crus. One of the things I was looking for was to find a wine that was made from vines bordering Chassagne Montrachet vines so that the terroir would be as near as damn-it the same as much more expensive wines. This is always a good tactic in France and I have succeeded doing this especially in Chablis. Anyway, I failed this time but still found an extremely good value wine in Premier Cru Beaurepaire 2013 which I bought and loaded into my cellar app VinoCell.
And so forward to the present, we opened a bottle as part of our FaceTime social interaction with close neighbours, now 3+ years later. On first opening it this wine was really acidic, but it subsided within a few minutes. I had been chatting to my sommelier friend Danell at Vinthropology earlier about the role of aesthetics in wine tasting and had said that I find it quite difficult to separate the sensory from the cognitive, because immediately I tasted this wine, I think of the day I first tasted and bought it in Santenay. I also have nearby Meursault as my benchmark for Burgundian chardonnay so tend to make immediate comparisons. I found this wine to be slightly oaked and possibly having had malolactic fermentation too. It was however a typical Burgundian Chardonnay with butteriness, light vanilla and maybe peach too. That’s about as far as my palate sends sensory signals to my brain! But I do wonder if it needed more time for all of the flavours to develop? Too late, all gone!
More tales like this in my new book published on Amazon …. It’s Not About The Wine. Find it on the Amazon site of your own country.