Domaine Bader-Mimeur : Saint-Aubin 1er cru "En Remilly" 2023

Characteristics and Tasting Tips for the Saint-Aubin 1er cru "En Remilly" 2023 from Domaine Bader-Mimeur

Tasting

Appearance
This wine displays a luminous golden-yellow colour with pronounced brilliance.

Nose
The nose is intense, blending white fruit aromas with a subtle toasted dimension.

Palate
The palate shows controlled power, supported by pleasing aromatic intensity and a delightful length on the fruit.

Food and Wine Pairing

This Saint-Aubin 1er cru "En Remilly" is ideally paired with noble fish such as pollock, sea bream baked in a salt crust, roasted sea bass fillet or salmon steak en papillote. It also works beautifully with shellfish and refined dishes such as lobster, grilled spiny lobster or a pressed salmon terrine with caviar. It can also be served with poultry in a creamy sauce, such as Bresse chicken with cream, as well as with duck foie gras or vegetables such as asparagus.

Serving and Cellaring

It is recommended to serve the Saint-Aubin 1er cru "En Remilly" 2023 at a temperature of around 13°C, in order to fully reveal its white fruit aromas and toasted dimension without stifling its expression. This wine can be enjoyed now, but it will also evolve favourably until around 2033.

A Saint-Aubin 1er cru from the Montrachet Hillside, Balancing Richness and Freshness

The Estate

The Domaine Bader-Mimeur has been based at the Château de Chassagne-Montrachet in Burgundy since 1919, when Charles Mimeur acquired the château's clos. The Bader-Mimeur name later came about through the union of the Mimeur and Bader families. Today run by Marie-Pierre Bader, her husband Alain Fossier and their children, the estate farms around eight hectares between Chassagne-Montrachet and Saint-Aubin, cultivated using lutte raisonnée (sustainable viticulture), with almost complete ownership of the clos du château, a rare single-block estate in Burgundy.

The Vineyard

This cuvée comes from a plot in Saint-Aubin located on the heights of the Montrachet hillside, on predominantly limestone soil scattered with pebbles. The vineyard is managed using sustainable viticulture, without herbicides, with partial grass cover and mechanical soil work, as part of a Haute Valeur Environnementale Level 3 certification.

Vinification and Ageing

To produce the Saint-Aubin 1er cru "En Remilly" 2023, the grapes are hand-harvested into thirty-kilogram crates and then whole-bunch pressed in a pneumatic press. After cold settling, the must is transferred to French oak barrels within twenty-four hours, where alcoholic fermentation takes place naturally with indigenous yeasts. Ageing lasts ten months, with 20% new barrels, accompanied by regular lees stirring.

Grape Variety

100% Chardonnay.