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Domaine Yvon Clerget - Volnay 1er cru "Les Santenots" 2016
Domaine Yvon Clerget - Volnay 1er cru "Les Santenots" 2016
Domaine Yvon Clerget - Volnay 1er cru "Les Santenots" 2016

Domaine Yvon Clerget - Volnay 1er cru "Les Santenots" 2016

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This Volnay 1er cru "Les Santenots" is charming yet powerful.

Thibaud Clerget took over the family Domaine in 2015; one of the oldest Domaines in the village. The rebirth of one of Volnay’s little treasures then began with six hectares of vineyards located within the best climats* of Burgundy. The vineyard of 1er cru “Les Santenots” is located in the village of Meursault and the vines are 28 years of age on average.

The bouquet is dense and rich with flavours of black fruits, ripe cherry and a fragrance of spice. The palate is rich, long and lingers. This truly is a magnificent wine. It can be paired with charcuterie, charred meat, a large array of cow’s milk cheese and roast poultry. Drink now with 35 minutes of decanting or keep up to 2028 and beyond. 100% Pinot Noir.

* Climat refers to a named plot of vineyard.

"The 1er cru “Les Santenots” usually has firm muscles and this example from Thibaud Clerget is no exception. A beautiful wine, very charming yet very powerful."

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for two months in a stainless steel tank. 25% new French oak is used.

What we say

"The 1er cru “Les Santenots” usually has firm muscles and this example from Thibaud Clerget is no exception. A beautiful wine, very charming yet very powerful."

Technical notes

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for two months in a stainless steel tank. 25% new French oak is used.