Volnay 1er Cru Les Santenots AOC 2023

Wine description for Volnay 1er Cru Les Santenots AOC 2023 by Rémi Jobard

Character

A Premier Cru from one of the most sought-after vineyard sites in the Côte de Beaune: silky, finely structured and possessing that quiet precision for which Rémi Jobard is known. The Volnay Les Santenots ranks among the more full-bodied, darker-fruited expressions of the appellation – less delicate than some Volnays, yet endowed with depth and a firm grip. Cherry fruit, floral hints and a cool, earthy note define the profile; the tannins are finely ground, and the finish is long and distinctly mineral.

Terroir & Origin

Les Santenots is a vineyard site rich in curiosities: although the vineyards lie within the Meursault commune, the red wines may be sold as Volnay – a settlement dating back to earlier times. The limestone- and clay-rich slopes on the northern edge of Volnay are regarded as some of the village’s finest red wine sites, yielding wines of power and ageing potential. Rémi Jobard, whose estate in Meursault has been fully organic and Ecocert-certified since the 1990s, sees himself as an interpreter of terroir: minimal intervention, great patience and utmost transparency.

Grape Variety & Vinification

Pinot Noir in its most elegant Burgundian expression. Jobard’s work in the cellar is defined by a rare sense of unhurriedness – lengthy, gentle processing and maturation without technical over-styling. Just as his white wines are aged in large Stockinger casks rather than heavily toasted barriques, the same principle applies to the reds: the wood should support, not dominate. The result is a wine of pure fruit and fine texture that speaks of place rather than cellar. Sarah Marsh MW described the estate as offering “top quality under the radar” – a verdict equally apt here.

Food Pairings

A wine ideally suited to classic Burgundian cuisine: Coq au Vin, duck breast with cherries or beef fillet in red wine jus find in it a perfect companion at the table. It is also an excellent choice alongside partridge, mushroom stew or a well-aged Époisses. Served at around 16 degrees and decanted beforehand, the 2023 already shows considerable charm – those who grant it a few years in the cellar will be rewarded with added complexity.