Albert Bichot : Santenay Village "Vieilles Vignes" 2023

Characteristics and Tasting Tips for the Santenay Village "Vieilles Vignes" 2023 by Albert Bichot

Tasting

Appearance
This Santenay Village "Vieilles Vignes" 2023 presents a red hue.

Nose
The nose is fine and delicate, revealing aromas of small red fruits such as cherry, strawberry and raspberry, subtly lifted by a smoky touch.

Palate
The palate charms with its harmony and softness, carried by a delicate structure that does not lack finesse. The finish lingers with fine length, remaining strongly marked by fruit right to the end.

Serving and cellaring

The Santenay Village "Vieilles Vignes" 2023 is best enjoyed at a temperature between 15 and 16°C. Its ageing potential, estimated at 3 to 5 years or more, means it can be appreciated now while also being kept until around 2028.

A Santenay Village "Vieilles Vignes" 2023 Full of Finesse, Crafted by Albert Bichot

The estate

Founded in 1831 in Monthélie by Bernard Bichot, the house of Albert Bichot settled in Beaune in 1912 and is still run today by Albéric Bichot, the sixth family generation at the helm since 1996. A Burgundy-based négociant-éleveur, the group relies on six estates spread from north to south across Burgundy, totalling more than 100 hectares of vines. Committed to sustainable viticulture, the house has held Ecocert organic certification for several of its estates since 2014.

The vineyard

The Santenay Village "Vieilles Vignes" comes from the Santenay appellation, located at the southern end of the Côte de Beaune. The vines extend across the lower slopes of Mont-de-Sène, at altitudes of up to 300 metres, with exposures facing east to south. The terroir rests on limestone soils mixed with marl, conducive to a balance between structure and finesse. The cuvée is made from old-vine Pinot Noir, a guarantee of concentrated grapes and aromatic complexity.

Vinification and ageing

To craft the Santenay Village "Vieilles Vignes" 2023, the grapes are hand-harvested, then carefully sorted upon arrival at the winery. Fermentation and maceration take place in temperature-controlled wooden vats over a period of 18 to 21 days, encouraging a gradual and controlled extraction. The wine is then aged in oak barrels for 14 to 16 months, with 15 to 20% new barrels, lending the wine a refined structure and subtle woody notes.

Grape variety

This wine is made from Pinot Noir.