Saint-Aubin

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

Located 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 village appellation includes some 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 reborn beneath the bark of time. The appellation has been recognized since 1937. The village name may be accompanied by the designation Côte de Beaune (red) or become Côte de Beaune-Villages

White, clayey, and highly calcareous soils for the whites, with soils where brown clays are more prevalent for the reds. The slopes are sometimes steep, facing east or southeast. The altitude ranges from 300 to 350 meters.

The wines of Saint-Aubin are made from the Pinot Noir grape for the reds and Chardonnay for the whites
Red wine: full-bodied and robust, its virility 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, creamy texture, without excess, resulting in a smooth mouthfeel. Given this profile, firm-textured fish and steamed or grilled shellfish pair best. A poultry fillet with firm flesh will also be a perfect match.