Saint-Bris Sauvignon | Grivot-Goisot

NAME: Côtes d'Auxerre

TYPE: white

GRAPE VARIETY: sauvignon 100%

ORIGIN: France, Burgundy

EVOLUTION: 3-4 years

SERVING TEMPERATURE: 8-10° C

RECOMMENDED GLASS: medium glass

ALCOHOLIC CONTENT: 12.5% ​​vol.

FORMAT: 75 cl

THE WINE:

TECHNICAL SPECIFICATIONS

FRESHNESS: ◼︎◼︎◼︎◼︎◻︎
BODY: ◼︎◼︎◼︎◻︎◻︎
FLAVOUR: ◼︎◼︎◼︎◼︎◻︎
SOFTNESS: ◼︎◼︎◼︎◻︎◻︎

NOTES FROM OUR SOMMELIERS

👁 a beautiful bright straw yellow;

👃🏻 the nose is very expressive, and combines floral and citrus notes, including grapefruit, to the herbaceous ones ;

👄 the citrus notes return in a frank, fresh and persistent palate. Beautiful expression of Sauvignon.

RECOMMENDED COMBINATION

This Saint Bris can be served fresh at aperitif time, with seafood or shellfish, or even oriental cuisine; It perfectly accompanies light fish-based lunches. An advice? Try it with goat cheese.

REFINEMENT

From a 5 hectare vineyard with vines with an average age of 10 to 30 years, managed with controlled grassing; green harvest 30 days before maturation. Fermentation in thermoregulated stainless steel vats, aging for 9 months, bottling of the estate.

YOU WILL LOVE IT FOR...

Elegance.

TERRITORY OF ORIGIN:

TERROR

We are in one of the most suitable areas in the world : Burgundy.

A unique and evocative territory, capable of producing extraordinary wines. The soil and climate conditions of Burgundy, combined with the special savoir-faire of the vignerons, due to centuries of quality agronomic practices, determine a unique terroir. The care and specificities in this region lead to the definition of climat, protected by UNESCO.

The Burgundy vineyards stretch for approximately 250 km between Chablis to the north and Mâconnais to the south, bordering the Rhône valley. The climate is predominantly continental, with light maritime influences in the western area up to Dijon and Mediterranean in the southernmost area. Winters are cold, frosts are quite frequent, sometimes even in spring; rainfall is minimal during the budding period but intense between May and June, and this can compromise flowering and therefore the harvest. The soil of Burgundy is made up of marine sedimentations mixed with limestone, marl and clay, with a prevalence of limestone in the Côte, from Dijon to Chagny. The territory is divided into these large sub-regions: the Auxerrois, the Chablis to the north in the Yonne, then the Côte-d'Or, the Chalonnais and the Mâconnais and the Beaujolais. In Chablis and Auxerrois, calcareous-marly soils prevail, in the Côte d'Or the soil richer in limestone allows Pinot Noir to express all its class, while in the southern area clay and marl give great elegance to Chardonnay. In Chalonnais and Chalonnais limestone, marl and clay reign, while in Beaujolais the soil is calcareous, shale and clay.

CELLAR

We are in Burgundy, in the heart of the Auxerrois vineyard, in a village called SAINT-BRIS-LE-VINEUX, where Sauvignon is also produced.

The Goisot family had owned vineyards since the 15th century, but it was in 1947 that Serge Goisot gave another dimension to the operation by launching into bottle production.

Since then the Domaine is the result of several generations of winemakers who remain faithful to the family traditions and the passion that animates them; Serge Goisot will give way in 1991 to Anne and Arnaud Goisot who in turn will pass on the exploitation and their knowledge to Anaëlle Goisot and René Grivot in 2020.

The Domaine cultivates 27 hectares and uses prestigious denominations such as Chablis, Chablis Premier Cru as well as Saint Bris, Bourgogne Côte d'Auxerre, and Bourgogne Aligoté.

Extremely attentive to quality, it leaves room for new winemaking technologies that bring a real advantage to exploitation and is in an environmental conservation approach. The Domain practices sustainable viticulture in a biodynamic regime , which is why they received the High Environmental Value Label (HVE) in 2020.

Theirs is a small and precious production of only 12,000 bottles a year.