Santenay Les Coteaux sous la Roche, Antoine Olivier 2019
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Why this wine
Santenay is overwhelmingly a red wine appellation, and white Santenay is genuinely rare. This comes from a single stony, south-facing plot the Olivier family farms organically, fermented and aged in barrel on its lees. Rich and creamy, but the salty, mineral streak keeps it lively.
At a glance
- Grape
- Chardonnay
- Region
- Burgundy, France
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- High
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Rich & Creamy Dishes, Seafood
How it tastes
Opulent and powerful, with a lively salty, mineral character and a hint of liquorice. The palate is rich, creamy and full-flavoured, and the finish lingers. Chardonnay 100%.
The producer
Antoine Olivier was founded at the end of the 1960s from a few vineyards left by Antoine Chevalier Moreau to his grandson, Hervé Olivier, who extended the estate by buying historic old vineyards across Santenay, some unworked for a century, with particular attention to the white-wine sites; white Santenay is a rarity in what is predominantly a red appellation. Antoine Olivier and his daughter Jade now run the estate and follow organic practices in the vineyard. Les Coteaux sous la Roche, 'under the rocks', is a single south-facing plot of very stony soil that gives the wine its mineral character; it is farmed organically though not certified, with some biodynamic practice, and the grapes were hand-picked early to keep their acidity. After a gentle pressing the juice was fermented in barrel on natural yeasts, kept on its fine lees with bâtonnage and taken through malolactic in barrel; it spent 12 months in 228-litre Burgundian barrels, 25% new, and a further six months in tank before a light fining and filtration.
Food and drinking
Serve at 12-14°C. Roast chicken with morels, lobster, seared scallops or veal in a cream sauce. Drinking well now and over the next five years or so. Sealed with a DIAM closure. Suitable for vegetarians and vegans.