Domaine Nicolas Rossignol : Volnay 1er cru "Santenots" 2019

Tasting characteristics and advice for the Volnay 1er cru "Santenots" 2019 from Domaine Nicolas Rossignol

Tasting

Appearance

The wine reveals a deep ruby hue with garnet highlights, reflecting fine concentration without excess.

Nose

The nose offers a complex bouquet intertwining aromas of black and red fruits with delicate floral notes. Fragrances of ripe plums, blackcurrant, violets and rose petals emerge, underscored by subtle spicy accents. With aeration, nuances of wood smoke, lightly worked leather and an earthy minerality gradually unfold.

Palate

On the palate, the attack remains elegant and silky, while the mid-palate reveals substantial density and a well-integrated tannic structure. The tannins, firm yet never rustic, bring a fine, silky texture. The wine’s natural acidity lends the structure a freshness that harmoniously contrasts with the opulence of the fruit. The finish is remarkably long and persistent, marked by fine mineral notes, a slight salinity and a delicate touch of spice.

Food and wine pairing

This Volnay 1er cru "Santenots" 2019 pairs beautifully with refined red meats such as roasted lamb or a rib steak served with delicate accompaniments. It also elevates roasted poultry, feathered game such as woodcock or partridge, as well as mushroom-based dishes like porcini risotto. Characterful cheeses, notably Époisses, aged Reblochon or mature Beaufort, also make excellent partners.

Serving and cellaring

This Volnay 1er cru "Santenots" 2019 can be enjoyed now, while also offering substantial aging potential extending to around 2043.

A Volnay 1er cru from Bourgogne combining finesse and concentration

The estate

Established in 1997, Domaine Nicolas Rossignol now covers 17 hectares spread across the communes of Volnay, Pommard, Beaune, Aloxe-Corton and Pernand-Vergelesses in Bourgogne. Nicolas Rossignol, owner and winegrower, represents the fifth generation of winegrowers on the Volnay terroirs. After an international training path including placements in South Africa, in Châteauneuf-du-Pape and in Bordeaux, he developed a distinctive winegrowing philosophy favoring infusion over extraction. The estate now produces nearly 30 different appellations and, in 2011, moved into a modern, sustainable winery in Beaune. Viticulture draws inspiration from biodynamic principles, with sustainable, reasoned farming—without synthetic chemicals or herbicides.

The vineyard

The Volnay 1er cru "Santenots" comes from vines located on the lower and mid-slope of the Volnay appellation, perched high on the Côte de Beaune. The plots rest on clay-limestone soils rich in micronutrients—an ideal composition for growing pinot noir. The vineyard comprises vines of varying ages, some reaching nearly 85 years old, lending the wines depth and complexity, while younger vines bring freshness and vibrancy. Vineyard management favors manual and mechanical plowing according to the lunar calendar, with no synthetic chemical products whatsoever.

The vintage

The 2019 vintage enjoys an outstanding reputation in Bourgogne. After a relatively mild winter and frosts in April that caused some localized damage, flowering in May and June took place under pleasant conditions. Summer 2019 was marked by remarkable heat and dryness, with temperatures averaging 2.2°C above the regional norm and a significant rainfall deficit. These hot, dry conditions promoted impressive grape concentration and steady ripening. The harvest began early in September, allowing picking to extend through mid-October. The vintage brings an unusual richness and concentration to Volnay while preserving the appellation’s hallmark delicacy.

Vinification and aging

The harvest for the Volnay 1er cru "Santenots" 2019 is carried out exclusively by hand, with bunches placed in small 8-kilogram crates. After double sorting—first on a vibrating table and then by hand—the bunches, sometimes whole and sometimes destemmed depending on the cuvée, go into tank. Alcoholic fermentation lasts between six and eight days with indigenous yeasts, accompanied by punch-downs and pump-overs adjusted daily according to technical tastings. After devatting, the wines are transferred to barrels by gravity. Aging lasts 10 to 20 months on fine lees, without racking, with the percentage of new oak varying from 0 to 50% depending on the year and the terroir. Malolactic fermentation is intentionally delayed by around 6 months to give the wine greater aromatic complexity. Bottling is carried out without fining or filtration.

Grape variety

100% pinot noir