Saint-Aubin

The Saint-Aubin appellation d'origine contrôlée is a Village appellation in the Côte de Beaune, in the Côte-d'Or. It comprises 20 climats classified as Premier Cru.

In the heart of the Côte des Blancs, between Chassagne and Puligny, in the immediate vicinity of Montrachet, Saint-Aubin is a wine-growing village in the south of the Côte de Beaune. The communal appellation includes around twenty Premier Crus divided into several groups. The hamlet of Gamay may be the origin of the name of the grape variety. Set in the rock, its 13th-century fortress evokes the sap that is reborn beneath the bark of time. The appellation has been recognized since 1937. The name of the village may be accompanied by the words Côte de Beaune (red) or become Côte de Beaune-Villages

The soils are white, clayey, and very calcareous for whites, while brown clays are more prevalent for reds. The slopes are sometimes steep, facing east or southeast. The altitude varies from 300 to 350 meters.

The wines of Saint-Aubin are made from Pinot Noir grapes for the reds and Chardonnay for the whites.
Red wine: full-bodied and robust, its virility requires flavorful meats such as roast beef and pork, caramelized and glazed poultry, blue cheeses, and even fresh pan-fried foie gras, whose fat is perfectly offset by the tannins.
White wine: its nobility and distinction lie in a subtle balance between elegant freshness and creamy richness, without excess, giving it great fluidity on the palate. With this personality, firm-textured fish and steamed or grilled shellfish are the best match. A tight-fleshed poultry fillet will also be a perfect pairing.