Volnay-Santenots Premier Cru, Sans Sulfite Ajouté AOC 2018

Wine Description for Volnay-Santenots Premier Cru Sans Sulfite Ajouté AOC 2018 by Rougeot Père & Fils

Colour & Appearance

Deep, intense ruby red with impressive colour depth – a visual harbinger of the concentration this sulphite-free Premier Cru delivers.

Nose

A fascinating, smoky-dark bouquet that oscillates between wildness and finesse. Undergrowth, long red pepper and pale tobacco mingle with an almost smoked spice. The fruit reveals itself dark and complex: preserved bay cherry, blackberry jelly with a hint of port wine. A three-dimensional aromatic profile that constantly reinvents itself in the glass – precisely what one expects from a great Burgundy.

Palate

Here an electrifying tension unfolds: fine-grained, youthful tannins with emery-paper texture meet luminous, dark fruit in saturated ruby. The bell-clear acidity nerve drives the wine with rapid dynamism across the palate – mouth-watering, aromatically herbaceous, yet of impressive precision. This energy, coupled with fruit intensity, makes the wine remarkably accessible despite its structure.

Finish

Epically long with luminously clear cherry fruit that resonates. The tannins remain present but integrated, whilst the spice and mineral freshness leave the palate refreshed.

Terroir & Origin

The Premier Cru vineyard site Volnay-Santenots is a Burgundian curiosity: geographically located in Meursault, but classified as a red wine site belonging to Volnay. This plot comes from two parcels with 40 to 60-year-old vines on rich, clay-dominant soil in the lower village area near Volnay – ideal conditions for concentrated, structured Pinots.

Grape Variety & Vinification

100% Pinot Noir, vinified with 90% whole bunches over 21 days of maceration. Aged in barriques with 35% new oak. Domaine Rougeot, certified organic since 2020, bottles this wine unracked, unfiltered and without added sulphur – a bold approach that places purity and authenticity centre stage.

Food Pairing Suggestions

The spice and structure harmonise perfectly with venison loin with bay cherry, mapo tofu or, surprisingly, also turbot in pumpernickel crust with beurre rouge.

Special Features

A sulphite-free Premier Cru from organic viticulture – technically demanding, sensorially fascinating. Demonstrates that naturalness and complexity need not be opposites.