Saint-Romain Rouge 2018
A Wine That's
all about the poise and beauty of Pinot, without any make-up. There's no new oak here; so the fruit speaks for itself—like sticking your nose in a bowl of potpourri or sampling all of the red fruit flavours at a luxury gelato stand. Yum.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Renaud Boyer
Where and How?
This comes from organically farmed 50-year-old Pinot Noir vines planted on the clay-limestone soils of Saint-Romain.
Fermentations for the red wines are always carried out with whole bunches, and are done infusion-style, meaning that he avoids pumpovers and punchdowns to extract the wine as little as possible. Instead, he simply moves the wine a little by hand, to ensure that the cap (the top layer of stems and berries that forms on the wine) stays wet, which he finds helps him to avoid bacterial problems. The maceration time usually lasts around three weeks, apart from in warmer vintages where he does shorter stints, as he says the skins of the grapes can sometimes be a bit burnt. By leaving the grapes in contact with the liquid for less time helps to avoid any of these flavours translating to the final wine.
Bottled unfined, unfiltered and without sulphites.
The Winemaker: Renaud Boyer
Tucked away in Meursault lies a humble cellar of a quiet, thoughtful man named Renaud. Renaud does things a little differently.
This is one of the most prestigious Burgundian villages; the wines of which reach some of the highest prices in the world. The norm here is to create wines of a certain style; a style which often utilises significant additions of sulphur to give them a straightjacket, precise feel.
Renaud, however, didn’t want to follow this recipe. His first vintage was in 2005, but after meeting Alsatian natural wine guru Patrick Meyer, he decided to start making wines without sulphur. He has never looked back.