Saint-Romain Sous le Chateau 2023 Vincent Girardin

Tasting Note

Aromas of green apple and lemon zest come to the forefront, while slightly chalky notes, the scent of crushed stone, and a barely perceptible hint of hazelnut emanating from the lees are detectable in the background. Saint-Romain gives the impression of a crisp, refreshing wine, and the 2023 vintage vividly reflects this characteristic. It has bright acidity, a medium rather than full body, and the oak notes confidently remain in the background. 

Grape Varieties

This section focuses on a single grape variety:
In the cool, high-altitude vineyards of Saint-Romain, the dominant notes are not so much tropical fruits as hints of citrus and green apple. This wine conveys more tension than richness, and that is precisely what defines it.

Chardonnay

Cellaring Potential

The optimal period for tasting is from 2026 to 2036. Acidity serves as the backbone of this wine. A decanter is not required, but it's best to use large glasses. Serve at a temperature of 11-13 °C. If the wine is too cold, the mineral nuances may be lost.

The Producer

A wine domaine and négociant: Vincent Girardin sits in Meursault with 33 hectares of its own vines in the Côte de Beaune, plus grapes from a network of growers who farm to the same rules. No herbicides or insecticides, hand-harvesting, low yields. Vincent Girardin himself came from a Santenay winemaking family and started at 19 with two hectares inherited from his parents. Éric Germain arrived as winemaker in 2002 and pushed the style towards precision rather than richness. When the business was sold in 2012 to Jean-Pierre Nié, the vines stayed with the Girardin family, so Germain, now managing director, rebuilt the holdings plot by plot.  Today the range covers  Santenay up to Aloxe-Corton, including Corton-Charlemagne, Bâtard-Montrachet and Le Montrachet. Natural yeasts, French oak, new wood used sparingly.

Terroir & Climate

Saint-Romain is located at a higher and cooler elevation than Meursault and is characterized by limestone and clay soils. Ripening occurs late, acidity remains high, and Chardonnay leaves a finish that is more austere than oily and soft.

Winemaking

The wine is fermented using the natural yeasts present on the grapes and then aged with fine lees in French oak barrels, in which the proportion of new barrels is minimal. As a result, Saint-Romain does not have an aroma of toasted bread, but rather fruity notes reminiscent of fruits from an orchard.

Food Pairing

Thanks to its lively acidity and medium-bodied structure, this wine pairs well with rich dishes that bring out its flavor.
If the sauce is light, this wine also pairs well with roasted chicken.

• Quenelles de brochet: a dish where the butter sauce should have a fresh note
• Oysters with langoustines: no sauce required
• Escargots de Bourgogne with garlic butter
• Aged Comté: a rich, nutty flavor that highlights the wine's acidity