• RegionCôte de Beaune
  • VillageSantenay
  • AppellationSantenay
  • Grape varietyPinot Noir
The Vine
  • Average vine age 30 years
  • SoilRich marl and limestone
  • Average yield40 hl/ha
  • HarvestHand picked
Wine tips
  • Cellaring Potential3-5 years
  • Serving temperature 14-15°
  • Santenay is the most southerly village in the Côte de Beaune and produces both red and white wines. The red wines from Santenay are reputed to be tannic and well-structured. They say of Santenay that the wines have the soul of Volnay and the body of Pommard.
Vinification & Ageing
  • Fermentation
    Traditional in open vat
  • Ageing
    10 to 12 months ageing, partly in oak barrels and partly in small vats
Wine tasting
  • Tasting Note
    Santenay 2010 has an intense ruby color and a fresh bouquet with notes of blackcurrant and liquorice. The wine is very elegant.
  • Food Pairing
    Rabbit terrine - beef in wine sauce - foie gras with apples - Brie cheese

Press review
    • Santenay Rouge 2008 - The Guernsey Press & Star (UK) - September 2013 - "Vibrant, lively red"This vibrant, lively red is made from pinot noir grapes in the southern Burgundy area of France. It has a scented ripe, red fruit nose with delicious flavours of raspberry and red cherry on the palate with a fresh mineral acidity and silky soft tannins. Great with pork, duck and lighter game birds such as guinea owl, quail or pigeon (The wine List, Paul Bisson at Bucktrout's Quality Drinks).
    • Santenay Rouge 2008 - Wine Spectator Online - April 2011 - 89/100Rich, pure and structured, this red evokes cherry, berry and spice flavors. The tannins are a bit rustic, but there's plenty of fruit, with a mineral finish. Best from 2012 through 2018. 1,200 cases made. Red. —B.S.
    • Santenay Rouge 2007 - Chairman's selection (USA) - May 2011 - "Clean and silky palate"This 2007 Pinot Noir has hints of dusty earth, herbs and cherryish fruits. The palate is clean and silky with plum cherry, strawberry and mineral bands, which keep it tight to the vest and an absolute winner at the dinner table. Try with roasted chicken with rosemary.
    • Santenay 2006 - Wine Enthusiast- October 2009 - 87/100Pale in color, this wine goes for shades of flavor. The initial tannins merge into softer raspberry flavors that in turn become fresh red currants and final acidity. Ready to drink now.
    • Santenay Rouge 2006 - Wine Spectator - Bruce Sanderson - May 2009 - 84 pointsRich, offering cherry, licorice and spice notes. It's moderately concentrated, with ample tannins for support. Firm finish. Best from 2010 through 2013.
    • Santenay Rouge 2006 - The Wine Guy - "Terrific Pinot Noir"This terrific Pinot Noir from the southern Côte d'Or proves that you can buy really good Burgundy wines without paying a king's ransom. Light, fruity and yet with some backbone this is a wine to age for a year or two while you let its bigger brothers age even longer.
    • Santenay Rouge 2003 - Times - November 2007 - "Tasty, faty, chocolatey"Way down south in the Côte de Beaune, Santenay is renowned for its chunky reds, and Louis Latour is one of the oldest and most well known of the Beaune négociants, more famous for its white wines than its lengthily oak-aged reds, which have a distinctive full-bodied style of their own. See for yourself with this tasty, fat, beefy, chocolatey, plummy red - a whiz with game casseroles and the like.
    • Santenay Blanc 2003 - The Wine Advocate - April 2005 - 88/100Spicy pears and toasty minerals make up tha aromatic profile of this white wine. This is a light to medium-bodied wine with good richness, breadth, and depth. Its sappy mineral flavours linger in the finish. Drink it over the next 2 - 3 years.
    • Santenay Rouge 2003 - La Revue du Vin de France - February 2006 - "Luscious and well developed"Quite dense robe. Bouquet of black flesh fruits, luscious and well developed, but without heaviness. Dense palate, with corpulence. Balance is present with substance and natural freshness. A very natural 2003. Wait two to five years.
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