Information
The Santenay 1er Cru Clos de la Comme 2020 comes from an additional purchase. Therefore, it is offered by Maison Henri & Gilles Buisson. However, the purchased grapes are also certified organic according to Ecocert and additionally biodynamic according to demeter. The Clos de la Comme is situated at 280 metres. La Comme is quite large at 21.61 hectares, and the upper part is known as the Village classified. The Clos de la Colle is the core of the site, which is directly adjacent to Chassagne-Montrachet. Hand harvest, partial destemming and spontaneous fermentation in stainless steel cuve. A mixture of pigeage and remontage, i.e. underpushing and overflowing of the marc. Malolactic fermentation takes place spontaneously in the barrels. Ageing takes place over ten to twelve months in a mixture of 228-, 350- and 500-litre barriques and tonneaux, of which no more than 10 % are replaced each year. The wine is tasted daily and the barrels are drawn off as Frédéric Buisson sees fit. It is fined with bentonite and filtered only very coarsely. Sulphur is only added at bottling with a maximum of 40 to 50 mg/l total sulphite.
Color
quite dense cherry red
Nose
The Santenay 1er Cru Clos de la Comme 2020 lies entirely on the finely fruity and finesse-rich side of Santenay. No wonder, because the site borders directly on Chassagne-Montrachet. Indeed, the wine appears red-berried and cherry-like, but at the same time it is transparent and clear, floral and interspersed with subtle spicy notes as well as very little noticeable wood.
Palate
On the palate the 1er Cru Already ravishingly charming in its combination of grainy to fine-grained tannin, a light melt in the texture, plenty of crisp acidity and a lively red as well as dark fruit, rounded off by a hint of vanilla and cinnamon. Tension quickly builds here. The juice of the pure, unadulterated fruit proves to be the dominant element here and provides pleasure and drinking flow. Pleasant are the slightly tart components that give the Santenay add a lot of extra character and a noticeable friction surface.
Food recommendations by Christoph Raffelt
- Braised pheasant with savoy cabbage
- Grilled sea bass fillet with rosemary
- Pappardelle with cavolo nero and lentils
Allergens | Contains sulfur |
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Winemaker | Henri & Gilles Buisson |
Country | France |
Region | Burgundy |
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Residual sweetness | ■□□□□ |
Drinking temperature | 15° |
Manufacturer | Domaine Henri & Gilles Buisson, Impasse du Clou, 21190 Saint-Romain, France. Organic certificate: FR-BIO-01 |