2017, Les Coteaux sous la Roche, Antoine Olivier

A powerful white wine with a lively salty, mineral character and a hint of liquorice.

About the Winery: Antoine Olivier was founded at the end of the 1960s by Antoine Chevalier Moreau. His grandson, Hervé Olivier, expanded the estate by acquiring historic vineyards across Santenay, focusing on white wine vineyards. Today, Hervé's grandson Antoine Olivier and his daughter Jade manage the estate, following organic practices and combining modernity with respect for Burgundian soils.

Origin: Santenay, Côte de Beaune, Burgundy, France.

Vineyards & Soils: Predominantly limestone and stony clay soils contributing to the wine’s pronounced saline, mineral profile.

Grape Variety: 100% Chardonnay – This Chardonnay offers a distinctive mineral character due to the stony soil, with rich and creamy notes on the palate.

Appearance: Clear, bright yellow.

Aroma: Notes of salty minerality and a hint of liquorice, layered with lemon zest, ripe pear, white peach, white flowers, and subtle toasted almond.

Palate: Rich and full-flavoured with a creamy texture and a lingering finish, showcasing mineral and liquorice notes, complemented by citrus and stone-fruit intensity, gentle oak spice, and a chalky, saline snap.

Body: Full – This wine is rich and full-bodied, offering a substantial presence on the palate due to its barrel aging and bâtonnage.

Acidity: Medium – The grapes were harvested early to retain acidity, providing balance to the wine's richness.

Winemaking: Fermented and aged 12 months in French oak barrels with regular bâtonnage, then 6 months in tank for integration; malolactic fermentation managed to preserve freshness while enhancing texture.

Alcohol: Approx. 13–13.5% ABV.

Cellaring Potential: Medium (5–10 yrs) – Aged for 12 months in barrel and a further six months in tank, this wine has good structure for medium-term cellaring.

Perfect Pairing: Poultry (roast chicken, turkey), rich seafood (lobster, scallops), meaty fish (monkfish), and semi-firm cheeses (Comté, Gruyère), as well as creamy mushroom dishes.

Serving Temperature: 8–10°C; consider a light chill and a brief 15–20 minute opening for optimal aromatics.

The information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change.