Jean Chartron : Santenay Village "Les Pierres Sèches" 2025

Characteristics and tasting tips for the Santenay Village "Les Pierres Sèches" 2025 by Jean Chartron

Tasting

Appearance
This wine reveals a clear, pale yellow hue, sometimes enhanced by subtle golden highlights.

Nose
Elegant and aromatic, the bouquet blends scents of stone fruit such as white peach and apricot with lively citrus notes. Delicate floral hints of hawthorn intertwine with subtle brioche and vanilla nuances from the ageing.

Palate
The attack offers an ample texture and fine structure, perfectly balanced by vibrant freshness. A chalky, mineral backbone carries the palate through to a long finish marked by aromas of white fruit, wet stone and a touch of salinity.

Food and wine pairings

This white wine pairs beautifully with white-fleshed fish, seafood or delicate shellfish such as langoustine. It will also elevate poultry in a creamy mushroom sauce, a risotto or soft cheeses with a bloomy rind.

Serving and cellaring

For optimal enjoyment, this wine is best served at a temperature between 13 and 15°C. Its ageing potential will allow it to develop gracefully until around 2030.

The mineral expression and elegance of a white Santenay from Domaine Jean Chartron

The estate

Founded in 1859 by the cooper Jean-Edouard Dupard, Domaine Jean Chartron is a true institution based in Puligny-Montrachet. In the heart of the Burgundy wine region, this family estate now covers 14.5 hectares of vines. Currently run by Jean-Michel Chartron, who represents the fifth generation, and his sister Anne-Laure, the estate stands out for its environmentally respectful approach. Having practised organic viticulture since 2004, albeit without certification, the domaine excels in producing white wines that reflect the purity of their terroirs.

The vineyard

This cuvée comes from the lieu-dit "Les Pierres Sèches", located at altitude in the commune of Santenay. The terroir is characterised by shallow, very stony clay-limestone soils in which limestone predominates. The vines, around forty years old on average, are farmed using sustainable methods. The estate favours natural winter cover crops, mechanical and manual soil work, as well as organo-mineral composts and Poussard pruning to preserve the health of the vines.

Vinification and ageing

For the 2025 vintage, fermentation takes place entirely in oak barrels, around 30% of which are new, while the remainder have previously held one to five wines. Ageing then continues on fine lees for twelve months in barrels, before concluding with four months in tanks to harmonise the wine prior to bottling.

Grape variety

Chardonnay (100%).