In the southern part of the Cote de Beaune—the beating heart of white Burgundy wines—you will find a village whose appellation far outshines its modest size. 30 Premiers Crus belong here (nearly three quarters of its sites!) in the land surrounding Saint-Aubin. The village counts Montrachet, Chassagne and Puligny amongst its neighbors, and the nearby hamlet of Gamay is thought to be responsible for the name of the Gamay grape. White clay with lots of limestone is one of the reasons the terroir is so suited to white wine here. The reds, on the other hand, benefit from brownish clay soils. Due to the fact that Saint-Aubin is not amongst the most well-known or prestigious names in the region, these excellent wines are often excellent value for money. Around 113 hectares are given over to Chardonnay, whereas pinot Noir grows on around 44 hectares of land.
Saint-Aubin
Young white wines from this appellation have delicate aromas of almond, white flowers and even flint, though with age they attain honeyed, cinnamon and marzipan characteristics. These golden wines, like sunshine in a glass, are fleshy and full on the palate, demonstrating their excellent breeding and quality. To pair with food, choose fish with a firm texture, or steamed shellfish, or you could opt for poultry of the denser-fleshed variety.
These red wines give off mouth-watering aromas of sweet black fruits, in particular Morello cherry, blackberry and blackcurrant. In color too, the wines are dark garnet and sometimes crimson. Like the whites, these wines are fat and smooth in the mouth, with some delicate mocha and spicy notes, and as they age they gain a beautiful warm persistence. Drink them with full-flavored meats like beef or roast pork, poultry that has been glazed, and of course the richness of blue cheese and foie gras would be perfect to balance these mighty wines.