Identity
| Producer | Simon Colin |
| Year | 2023 |
| Vol | 0.75 |
| Classification | Premier Cru |
| Grapes | 100% Pinot Noir |
| Color | Red |
| Sweetness | Dry |
Tasting
| Aroma | The nose is really expressive, with spicy cherry fruit and a gently smoky character. pure red cherry aromas. tart red fruits |
| Palate | The tannins are very fine, with nothing harsh or green. There is good structure here; this is a serious Santenay. impressive density and mineral-driven character |
| Finish | moderately austere finish. The mineral expression that becomes more pronounced after 5 years. |
| Aging Potential | 5+ years |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
HIGHER THAN AVERAGE
Aroma (1-5)
HIGH
Astringency (1-5)
HIGHER THAN AVERAGE
Minerality (1-5)
AVERAGE
Enology
| Organic | Yes |
| Biodynamic | Yes |
| Aging Process | 25% to 33% new wood |
| Fermentation | variable proportion of whole clusters, ranging from 0% to 50%, and relies primarily on pump-overs during the 10- to 15-day cuvaison period. This is followed by a 48-hour lees settling time, the wine is transferred to barrels. Simon uses 10% whole-bunch fermentation and 10% vinification intégrale, a form of barrel-fermentation. |
Terroir
| Soil | clay-limestone |
| Vine Age | 19 |
Interesting facts
| The 2023 vintage benefits from a warm growing season, resulting in a wine that is both structured and elegant, with a strong sense of terroir. Aged in oak barrels for around 12 months, then in vats for 3 to 4 months. 25 to 33% new oak for the reds. Vines planted in 2005 on very chalky soil. |