Louis Lequin
Santenay Rouge 1er Cru Rousseau 2021
| Denomination | AOC Santenay Rouge |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged for 10–16 months in French oak barriques with 20–30% new wood |
Description
What kind of wine is it
Santenay Rouge 1er Cru Clos Rousseau by Louis Lequin is a still red wine that elegantly expresses the essence of Burgundy. Made from Pinot Noir grapes, it presents a bright ruby red colour. On the nose, it reveals a bouquet dominated by red fruits, enhanced by distinctive leather notes. The palate is refined and persistent, characterised by a deep and spicy profile, capable of evolving beautifully over time while being enjoyable even in its youth.
Where does it come from
This wine originates from the Santenay area, from vineyards located in the prestigious Premier Cru “Clos Rousseau”. The vines are cultivated using the cordon de Royat pruning system, a method that limits yields and promotes perfect aeration of the bunches. The agronomic management aims to protect the soil through the use of organic fertilisers, natural grassing and mycorrhization of the roots, operating according to the principles of integrated pest management to preserve the ecosystem’s balance.
How is it produced
Following the manual harvest, the grapes are almost completely destemmed. The vinification process lasts about a month and includes a week of cold maceration, followed by fermentation with indigenous yeasts and a period of gentle extraction. Ageing takes place for between ten and sixteen months in French oak barrels, using a carefully measured proportion of new wood to enrich the aromatic structure while maintaining the natural freshness of the grape variety.
History and Curiosities
The Santenay Premier Cru “Clos Rousseau” by Louis Lequin & Fils embodies the sublime elegance of the Burgundian terroir. Produced from historic Pinot Noir vines cultivated using sustainable methods, this wine expresses a refined depth. Manual harvesting and fermentation with indigenous yeasts enhance its most authentic character. Expert ageing in French oak barriques enriches the intense bouquet of red fruits and leather with harmonious spicy notes, offering an enveloping persistence on the palate and remarkable ageing potential.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
I prune the Pinot Noir vines according to the Cordon de Royat method; this allows me to limit the yield, to aerate the vine and to give more sunlight to the grapes. These factors give greater grape maturity, more colour and more flavour. Read more
| Name | Louis Lequin & Fils Santenay Rouge 1er Cru Clos Rousseau 2021 |
|---|---|
| Type | Red still |
| Denomination | Santenay AOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Louis Lequin |
| Story | History and Curiosities The Santenay Premier Cru "Clos Rousseau" by Louis Lequin & Fils embodies the sublime elegance of the Burgundian terroir. Produced from historic Pinot Noir vines cultivated using sustainable methods, this wine expresses a refined depth. Manual harvesting and fermentation with indigenous yeasts enhance its most authentic character. Expert ageing in French oak barriques enriches the intense bouquet of red fruits and leather with harmonious spicy notes, offering an enveloping persistence on the palate and remarkable ageing potential. |
| Origin | Santenay (France) |
| Cultivation system | Cordone de Royat |
| Fermentation | One week |
| Production technique | Cordon de Royat pruning; cold maceration and fermentation with indigenous yeasts; ageing for 10–16 months in French oak barriques (20–30% new wood) |
| Wine making | Vinification lasts about a month in three stages: one week of cold maceration, one week of fermentation exclusively with indigenous yeasts, and two weeks of maceration/extraction for a gentle yet prolonged extraction to preserve the flavours; ageing for 10–16 months in French oak barriques with 20–30% new wood; grapes are hand-picked and mostly destemmed, with sometimes a small proportion of whole bunches. |
| Aging | Aged for 10–16 months in French oak barriques with 20–30% new wood |
| Year production | 2100 bottles |
| Allergens | Contains sulphites |