Identity
| Producer | Simon Colin |
| Year | 2022 |
| Vol | 0.75 |
| Grapes | 100% Pinot Noir |
| Color | Red |
| Sweetness | Dry |
Tasting
| Color Desc | Fresh bright crimson purple |
| Aroma | aromas of wild strawberries, red cherries, and subtle floral notes, layered with earthy undertones and a hint of spice. Spicy red fruit notes on the nose are pleasing and ripe. 17% whole bunch vinification, which is enough to have some influence on the nose. aromas of tart red fruits |
| Palate | On the palate, it delivers a silky texture with fine-grained tannins and fresh acidity, highlighting flavors of red berries, forest floor, and a whisper of oak. With crisp, tart, cherry red fruit on the palate, this is a smashing red, with perfectly judged acidity and fine, elegant and cool tannins. There is a crispness at the finish, and some crushed strawberry, with good length |
| Finish | The finish is elegant and lingering, showcasing the finesse typical of well-crafted Pinot Noir from Santenay. on the palate, this is a smashing red, with perfectly judged acidity and fine, elegant and cool tannins. with good length |
| Food Pairing | This wine pairs excellently with roasted poultry, mushroom-based dishes, or herb-crusted pork tenderloin. Its delicate structure and bright acidity also make it a fine match for soft cheeses or classic French cuisine. |
| Aging Potential | Drink 2025-2035 |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
AVERAGE
Aroma (1-5)
HIGHER THAN AVERAGE
Astringency (1-5)
AVERAGE
Minerality (1-5)
AVERAGE
Enology
| Organic | Yes |
| ABV % | 13.0 |
| Aging Process | transferred to barrels, with a proportion of 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. Low intervention; fermentation with native yeast and minimal sulphur added. 17% whole bunch vinification |
Terroir
| Soil | clay-limestone |
| Vine Age | planted between 1959 and 1973 |
Interesting facts
| The Santenay Rouge comes from vineyards planted in 1959 and 1973 with East/Southeast exposure on clay-limestone soils. |