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Volnay 1er cru Santenots 2023 Domaine Matrot
€70.00
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Product Details
- Format
- 75 cl
- Region
- Bourgogne
- Vintage
- 2023
- Classification
- PREMIER CRU
- Appellation
- VOLNAY 1ER CRU
- Alcohol
- 13°
- Colour
- ROUGE
- Country
- FRANCE
- Vineyard site
- SANTENOTS
- Taster
- Adrien
- Confrérie
- COMPAGNON
Red and black fruits, spice and deep minerality define this silky, precise Premier Cru from Domaine Matrot. Elegant Volnay with genuine ageing potential.
The Volnay 1er Cru Santenots 2023 from Domaine Matrot is a supple and sumptuous red, from one of the appellation's most serious Premier Crus, built to age. Santenots, located on the Meursault commune but classified as Volnay for red wines, gives a Pinot Noir broader and more structured than typical Volnay, with earthy depth and red fruits, its fine tannins contrasting with the muscular Pommards to the south.
Terroir and vines
Santenots lies south of Meursault, bordering Volnay near the Caillerets sector. The domaine works roughly 1.5 hectares in Les Santenots du Milieu, the central and most reputed part of the climat, on clay and limestone soils rich in iron oxide. The Pinot Noir vines, over thirty years old, have been farmed organically since 2000, with strict yield control and manual harvesting. Grapes are entirely destemmed, then cold macerated for three to six days. Fermentation lasts twelve to eighteen days with indigenous yeasts. Ageing occurs in two phases: on lees in French oak with minimal new wood, then in stainless steel before bottling.
Tasting profile
The robe is an intense ruby with violet glints. The nose, of black cherry and lightly smoky blackcurrant, ripe raspberry, violet and delicate spice, opens with great elegance. On the palate, the wine is medium-bodied, fluid, richly juicy with a fruit-forward core, silky tannins, lovely freshness and elegant structure. The finish is persistent and mineral, marked by pure herbal notes and a salivating texture.
The domaine
A family domaine since 1835, based in Meursault, Domaine Matrot has been run since 2016 by the sixth generation, Adèle and Elsa Matrot, daughters of Thierry and Pascale. Like their whites, their reds are aged with minimal new oak, prioritising terroir expression, in a spirit of fruit purity and respect for nature.
Food pairings
This Volnay Premier Cru pairs beautifully with roasted duck, grilled lamb cutlets, roasted quail, mushroom risotto, veal, hare royale, braised Charolais beef or aged cheeses. Serve at 15 to 16°C after an hour in a decanter. Drink now or age for around ten years.
Terroir and vines
Santenots lies south of Meursault, bordering Volnay near the Caillerets sector. The domaine works roughly 1.5 hectares in Les Santenots du Milieu, the central and most reputed part of the climat, on clay and limestone soils rich in iron oxide. The Pinot Noir vines, over thirty years old, have been farmed organically since 2000, with strict yield control and manual harvesting. Grapes are entirely destemmed, then cold macerated for three to six days. Fermentation lasts twelve to eighteen days with indigenous yeasts. Ageing occurs in two phases: on lees in French oak with minimal new wood, then in stainless steel before bottling.
Tasting profile
The robe is an intense ruby with violet glints. The nose, of black cherry and lightly smoky blackcurrant, ripe raspberry, violet and delicate spice, opens with great elegance. On the palate, the wine is medium-bodied, fluid, richly juicy with a fruit-forward core, silky tannins, lovely freshness and elegant structure. The finish is persistent and mineral, marked by pure herbal notes and a salivating texture.
The domaine
A family domaine since 1835, based in Meursault, Domaine Matrot has been run since 2016 by the sixth generation, Adèle and Elsa Matrot, daughters of Thierry and Pascale. Like their whites, their reds are aged with minimal new oak, prioritising terroir expression, in a spirit of fruit purity and respect for nature.
Food pairings
This Volnay Premier Cru pairs beautifully with roasted duck, grilled lamb cutlets, roasted quail, mushroom risotto, veal, hare royale, braised Charolais beef or aged cheeses. Serve at 15 to 16°C after an hour in a decanter. Drink now or age for around ten years.
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