The biodynamically cultivated vineyard is planted at an altitude of 450 metres, at the end of a steep path called ‘la route du Calvaire’ (the Calvary route, an indication of its steepness) which is planted with vines owned by Benoît and Emilie. The soils here are a mixture of clay, sand and limestone.
Domaine Etienne Sauzet, located in the village of Puligny- Montrachet, is arguably one of Puligny’s finest domaines. The domaine was established in the 1920s and at its height, had 12 hectares of vines. Etienne’s daughter inherited the vineyards and left them to her three children. As a result the vineyard holdings total less than nine hectares. Today, the next generation has taken over with Emilie, Jeanine’s daughter, running the domaine with her winemaker husband Benoît Riffault. Etienne Sauzet purchases grapes from family and trusted growers. They have been practicing biodynamic viticulture for the last seven years. The portion of new oak in the cellar has also been reduced in recent years to allow the elegance of the fruit to shine through.
The grapes were hand harvested and manually sorted for pressing. Fermentation, using only indigenous yeasts, took place in stainless-steel tanks and lasted for three weeks. The wine was then aged for 12-15 months in French oak barrels, of which 15% was new, before spending a further three months in stainless steel vats to settle before bottling.
Wines of this power and texture require full bodied and classical food pairings. Will work perfectly with any white fish served with a butter/ hollandaise sauce, equally with loin of pork, roasted chicken and especially well with roasted guinea fowl.