saint aubin 1er cru rouge lieut dit " SUR GAMAY "

he Miolane estate consists of nine hectares of vineyards at Saint-Aubin, a village in the prestigious Côte des Blancs area.

Operations are run by Patrick, a larger-than-life character who loves a good joke, and his dynamic, forward-looking daughter, Barbara. They make a perfect pair, each responsible for their own sphere of activity: Dad looks after the vineyard; Barbara is in charge of the wine-making and marketing.

The estate produces fourteen Saint-Aubin, Chassagne-Montrachet and Puligny-Montrachet appellations, including premier cru, villages and regional wines. The whites very much reflect the local growing conditions (the terroir), in particular the mineral quality of the soil. Where reds are concerned, the estate boasts a number of pinot noir wines which are aged for a long time and allowed to mature slowly. They are rich in red-berry-fruit flavours, with finely structured tannins.

Soil type: clayey-limestone
Location: The south-facing plot lies at the foot of the Roche Dumas.
Age of vines: planted in 1964
Grape variety: Pinot noir

Vinification and ageing
After harvesting by hand, the grapes are sorted on a vibrating table to remove dry berries, leaf debris and stalks. They then pass to another sorting table for the removal of any grapes that are unripe, damaged or showing signs of rot. The sound grapes are pressed to facilitate the extraction of colour and flavours. Before passing on to the vat, the grapes are stemmed: the removal of the stalks reduces the astringency of the future wine.
Fermentation is begun slowly, using native yeasts, and continues for between 15 and 20 days. The wine is then aged in barrels for a lengthy period of three years.

Keeping properties
7 to 15 years

Tasting notes
This wine is a dense dark red in colour, with purple highlights. It is lively and well-rounded on the palate, with notes of well-ripened red berry fruits. Ample tannins give the wine a robust structure.

Food and wine pairing
A good accompaniment for red meats, grilled or served with a sauce

Serving temperature
Between 14 and 16°C

Saint-Aubin 1er Cru « Sur Gamay » - Patrick Miolane Estate