Domaine Nicolas Rossignol : Volnay 1er cru "Santenots" 2018

Tasting characteristics and advice for the Volnay Premier Cru Santenots 2018 from Domaine Nicolas Rossignol

Tasting

Color

The wine shows a deep, bright ruby-red hue, sometimes lifted by garnet highlights.

Nose

The nose reveals a complex, evolving aromatic spectrum. It opens on notes of ripe red and black cherry, intertwined with mineral nuances and forest floor. With aeration, spicy aromas gradually emerge, with hints of violet, dried flowers, and white pepper. Further layers then unfold: subtle touches of licorice, faint nuances of nougat or dry tobacco, and earthy notes reminiscent of woodland humus.

Palate

On the palate, the attack is both supple and precise, marked by great freshness balanced by substantial density. Fruity flavors marry harmoniously with mineral and woody nuances. The tannins build with delicacy, coming across as elegant rather than massive. The acid balance plays a major role in the wine’s dynamic expression, creating a delightful tension that carries across the palate from start to finish. The finish is remarkably persistent, lingering for several minutes after swallowing. Cherry fruit and subtle spicy notes remain on the back palate, accompanied by a slight tannic astringency that brings structure and aging potential.

Food and wine pairings

This Premier Cru is a natural companion to characterful red meats, particularly fine roasted poultry. Feathered game finds a subtle harmony with its elegant tannins and lively acidity: roasted partridge, braised pheasant, lacquered wild duck. Less structured red meats, such as roasted veal or top-quality lamb, also benefit from this wine’s fine balance. Traditional Burgundy dishes are an obvious match: coq au vin, boeuf bourguignon. Medium-intensity Burgundy cheeses show a particular affinity: Camembert, Saint-Paulin, Morbier, Reblochon, or Chabis.

Serving and cellaring

The Volnay Premier Cru Santenots 2018 can be enjoyed now and will continue to evolve for around a decade.

A dense, elegant Volnay Premier Cru, a refined expression of Burgundy terroir

The estate

The Domaine Nicolas Rossignol was founded in 1997 in Volnay by Nicolas Rossignol, a fifth-generation winegrower. Starting with three hectares across Volnay, Pommard, Beaune, Aloxe-Corton, and Pernand-Vergelesses, the estate gradually expanded to reach around seventeen hectares today. In 2011, the merger with Domaine Rossignol-Jeanniard brought together a collection of some thirty appellations from the Côte de Beaune. In 2016, Nicolas Rossignol built a modern, environmentally responsible winery in Beaune. The estate has established itself as an essential address for its refined expressions of Pinot Noir, notably from Volnay and Pommard, crafted through sustainable viticulture with consideration for the lunar calendar.

The vineyard

The Climat Santenots is a remarkable geographical anomaly: although located within the commune of Meursault, it is administratively attached to the Volnay appellation because its grapes produce wines with characteristically Volnay traits. The vineyard lies southwest of Volnay, at the foot of the small Chaignot hill. The soils are made up of harder limestone, tinged red, indicating a relatively high proportion of iron oxide. The marl-limestone substratum lies close to the surface, concealed by clay-rich colluvial deposits abundant in micronutrients. These deep, rich soils—particularly high in clay—give the grapes pronounced aromatic concentration and marked natural richness.

The vintage

2018 stands out as the hottest year of the 21st century in Burgundy. January was exceptionally wet and warm, providing the soils with crucial water reserves. From April onward, mild weather and warmth settled in for the long term, triggering a rapid budbreak. Flowering took place early and quickly. July, August, and September recorded temperatures well above seasonal averages, with a pronounced heatwave in August. Rainfall was markedly low across these three crucial months. Timely, beneficial rains at the end of August enabled optimal ripening. The vineyard’s health remained outstanding. Harvest ran from August 20 to the beginning of the third week of September, allowing growers to pick at optimal ripeness levels.

Winemaking and aging

For the Volnay Premier Cru Santenots 2018, harvest began on August 28, 2018. The grapes traveled in small 8-kilogram crates, sorted once in the vineyard and then placed on a vibrating sorting table upon arrival. The grapes were partially destemmed but not crushed. Maceration lasted eighteen days. Fermentation was carried out exclusively with indigenous yeasts. Aging took place in barrels for sixteen months, with 35% new oak from top-quality French forests, with a long, low-temperature toast. The wine was never racked. Bottling took place in March 2020, with no fining or filtration.

Grape variety

100% Pinot Noir