Volnay 1er Cru “Les Santenots” AOC 2022

Wine description for Volnay 1er Cru “Les Santenots” AOC 2022 by Clos du Moulin aux Moines

Colour & appearance

Deep ruby red with violet reflections and a deep, almost impenetrable core – a wine that announces its substance from the very first glance in the glass.

Nose

Initially closed, almost reticent – then, with air and patience, a bouquet that slowly unfurls: dark fruits, mulberries, elderberries, floral notes such as hollyhocks. Beneath lies a deeper layer of cocoa nibs, espresso crema, damp forest floor and red pepper. Complex without ever becoming loud.

Palate

Powerful and multi-layered, initially like a dark monolith whose contours only emerge over time. The tannins are finely woven, the extract-sweet fruit framed by sandalwood and liquorice, carried by a ripe, sweeping arc of acidity. High inner density, good tension – a wine that takes its time and deserves it.

Finish

Long and lingering, with a spicy, almost peppery note that remains present minutes later. Already approachable now, yet its full potential will only reveal itself after a few years of bottle ageing.

Terroir & origin

Les Santenots is a climat in the commune of Meursault, immediately adjacent to Volnay – a vineyard site that yields red Pinot Noir of particular finesse. Clos du Moulin aux Moines, founded in 962 by monks from the Abbey of Cluny, is one of the oldest estates in Burgundy and is located in Auxey-Duresses, between Meursault and Pommard. Since 2008, Willy Roulendes has run the domaine with a consistent and determined hand.

Grape variety & vinification

100% Pinot Noir. The grapes are harvested by hand and sorted on a sorting table. Fermentation takes place spontaneously with wild yeasts in large wooden vats – depending on the vintage, with 50 to 70 per cent whole bunches – over 15 to 20 days. The wine then matures for 12 months in used oak barrels, is neither filtered nor fined, and is bottled with only a minimal addition of sulphur.

Food recommendations

The Chinese “fish-fragrant” aubergine (Yu Xiang Qie Zi), with its sweet-sour-spicy depth, makes a surprisingly harmonious partner. It also shows its best side alongside braised duck breast, beef fillet with black pepper or a hearty mushroom ragout.

Special features

A Premier Cru from a historic estate with over a thousand years of history – and yet still something of an insider’s tip. The spontaneous fermentation, the decision not to filter and the maturation in used barrels lend this wine a raw, unvarnished elegance rarely found at this price point.