Patrick Miolane
Sain-Aubin Rouge 1er Cru Les Perrieres 2022
| Denomination | AOC Saint-Aubin Rouge |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | In barrels for a long period of 3 years. |
- Name and vintage: Saint-Aubin Rouge 1er Cru Les Perrieres 2022
- Production: slow fermentation with indigenous yeasts for 15-20 days
- Harvesting: manual harvest in wooden crates and selection on a vibrating table
- Long ageing: matured for 3 years in barrels for greater structure and complexity
- Tasting notes: red fruits, elegant palate and mineral finish; decant for 1 hour
Description
What type of wine it is
Saint-Aubin Rouge 1er Cru Les Perrieres by Patrick Miolane is a still red wine with a protected designation of origin and an artisanal character, originating from the renowned viticultural landscape of Burgundy. It presents an intense and deep red colour to the eye, anticipating an olfactory profile structured around a complex mix of red fruit aromas. On the palate, it proves elegant, subtle and ethereal, offering a distinctive flavour profile that closes with a persistent mineral finish. To best appreciate its sensory complexity, it is recommended to let it aerate for one hour before serving.
Where it comes from
This label is born in the territory of Saint-Aubin, within the prestigious Burgundy region. The vines benefit from optimal southern exposure, a decisive climatic factor that ensures even ripening and promotes a defined aromatic expression. The roots delve into clay-limestone soil, whose geological composition is reflected directly in the glass, giving the wine a distinct palate tension and a marked mineral perception. Its Saint-Aubin heritage outlines a style closely linked to the identity of its renowned terroir of origin.
How it is produced
The winemaking process begins with a meticulous manual harvest, followed by a rigorous selection of the grapes. The bunches pass over a vibrating table to eliminate plant debris and then over a conveyor belt to discard any grapes that are not perfectly intact. Fermentation starts naturally thanks to the action of indigenous yeasts, lasting for a period of 15-20 days. Finally, the wine acquires its definitive structure through a long period of ageing in barrels, where it rests for three years, fully developing its complex flavour identity.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
Operations are run by Patrick, a larger-than-life character who loves a good joke, and his dynamic, forward-looking daughter, Barbara. They make a perfect pair, each responsible for their own sphere of activity: Dad looks after the vineyard; Barbara is in charge of the wine-making and marketing.
The estate produces fourteen Saint-Aubin, Chassagne-Montrachet and Puligny-Montrachet appellations, including premier cru, villages and regional wines. The whites very much reflect the local growing conditions (the terroir), in particular the mineral quality of the soil. Where reds are concerned, the estate boasts a number of pinot noir wines which are aged for a long time and allowed to mature slowly. They are rich in red-berry-fruit flavours, with finely structured tannins.
Patrick and Barbara Miolane sell to private individuals and welcome visitors keen to taste their wines, by appointment. Read more
| Name | Patrick Miolane Sain-Aubin Rouge 1er Cru Les Perrieres 2022 |
|---|---|
| Type | Red green still |
| Denomination | Saint-Aubin AOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Patrick Miolane |
| Origin | St Aubin |
| Climate | South-facing |
| Soil composition | Clay-limestone |
| Fermentation | 15–20 days |
| Production technique | Hand-harvested in wooden crates with selection on a vibrating table and conveyor belt; fermentation started slowly using indigenous yeasts (15–20 days); ageing in barrels for 3 years. |
| Wine making | Fermentation is started slowly with indigenous yeasts and continues for 15-20 days. |
| Aging | In barrels for a long period of 3 years. |
| Allergens | Contains sulphites |