Saint-Aubin

The Saint-Aubin Appellation d'Origine Contrôlée (AOC) 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 southern part of the Côte de Beaune. The communal appellation includes about twenty Premier Crus divided into several groups. The hamlet of Gamay may be the origin of the grape variety’s name. Perched on 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 village’s name may be accompanied by the designation “Côte de Beaune” (for reds) or become “Côte de Beaune-Villages

” The soils consist of white, clayey, and highly calcareous earth for white wines, while brown clays are more prevalent in the soils for reds. The slopes are sometimes steep, facing east or southeast. The elevation ranges from 300 to 350 meters.

The wines of Saint-Aubin are made from the Pinot Noir grape for reds and Chardonnay for whites
Red wine: full-bodied and robust, its bold character calls for flavorful meats such as roasted beef and pork, caramelized and glazed poultry, blue cheeses, and even fresh pan-seared foie gras, whose richness is perfectly balanced by the tannins.
The white wine: its nobility and distinction lie in a subtle balance between elegant freshness and a rich, velvety texture—without excess—resulting in a smooth, fluid mouthfeel. Given this profile, firm-textured fish and steamed or grilled shellfish pair best with it. A poultry fillet with firm flesh will also be a perfect match.