Description
Burgundy, France
Saint Bris is the only Burgundy AOC that allows Sauvignon Blanc (and also Sauvignon Gris) in the wines. It is located around the village SaintBris-le Vineux in the Yonne, a few kilometers south west of the vineyards of Chablis.
After a long, gentle pressing and twenty hours of cold settling, fermentation takes place at around 16° to 18° Celsius using indigenous yeasts. There then follows 6 months in stainless steel tanks.
The wines are a lighter style compared to those of Sancerre and Pouilly Fume. Sauvignon vines were planted to replace the local and historical, but very unreliable, Roublot grape due to their success in the upper Loire. In 1974, the Sauvignon-based wines of the region were given VDQS status under the name of Sauvignon de Saint-Bris. In January 2003 they were elevated to full AOC status under the present name of Saint-Bris.
Lying alongside the river Yonne the soils are derived from various Jurassic limestones ranging from Portlandian to Kimmeridgian. Alluvial soils are found alongside the river and at the foot of the marly limestone slopes, whilst Ferrari’s vineyards of 20-30 years old vines are on the limestone plateaux.
This wine is a collaboration between Domaine Ferrari and Christophe Patrice who combined in December 2023. Their estates are first and foremost the story of two men who are passionate about their vines, their land, their terroir and their history.
Tasting Notes: An expressive, fragrant nose with notes of exotic fruit and light gooseberry; a lively, fresh and delicate palate though with a good weight of fruit followed by a crisp mouth-watering finish.
Food pairing suggestions: As an aperitif; with seafood especially oysters and crustaceans and Scandinavian-style fish recipes; goat cheese; mixed salads or saffron-flavoured dishes.
