Saint-Romain is a small village in the Côte de Beaune sub-region of Burgundy. It has had its own communal appellation since October 1947.
The appellation covers both elegant, prefumed red wines from the Pinot Noir grape variety as well as white wines showing plenty of minerality which are made from Chardonnay. Pinot Blanc and Pinot Gris are permitted as accessory grapes, although this is not practiced very often.
There are no premier cru vineyards in Saint-Romain, making it unusual among Burgundy's wine-producing communes. The vineyards are located just to the west of Auxey-Duresses, further up the Saint-Romain valley. This slightly higher altitude (up to 400 meters / 1300ft) can make it a challenge to attain full ripeness in the grapes. For this reason, the appellation has an increased vintage-to-vintage variation, which explains its lack of premier cru status. The advantage for the consumer, however, is that the wines can represent excellent value in warmer vintages.
That said, for some wines the name of a certain climat (single vineyard plot) such as Sous le Château or La Perrière may follow the words "Saint Romain". Red wines only may also be labeled with the Saint-Romain Côte de Beaune title.
The soils around Saint-Romain are quite varied, with the terroir favoring the growth of healthy Pinot Noir of which there are around 38 hectares (94 acres) of vineyards, compared to 70ha (172 aces) of its traditional Burgundian white counterpart.
Full-bodied fruit and spice, often with the ability to age. Ranging from bold Australian Chardonnay to aged Vouvray, this style usually relies on the interplay of oak and fruit, forming a complex, honeyed character.
Overt vanilla aromas tends to come with barrel fermentation more than via the more gentle processes involved in barrel maturation, and from new wood rather than used oak. Older barrels are more about gentle oxidation rather than transfer of vanillins and similar aroma compounds.
However, when strictly discussing buttery characters malolactic fermentation (the conversion of malic acid to lactic acid) can play at least as big a role as oak. Lees aging also adds texture.
Such wines tend to come from regions or sites where white grapes achieve high levels of ripeness, and/or feature grape varieties which can attain high sugar levels. From this comes reasonable levels of alcohol by volume.
This means ripe fruit aromas balance the oak charcters. Morever, the viscosity of a higher alcohol white wine adds a silkiness which can ally to buttery aromas.
Characteristics
Vanilla, butterscotch, cream, coconut, buttered toast
Overt oakiness - woodspice
Stewed fruit, peaches, apricot, tropical notes
Almond
Origin : Saint-Romain, Burgundy, France
Type：White Wine
Grapes : Chardonnay
Alcohol : 13%
Bottle Size：750ml
