NAME OF WINE: Santenay “En Bievau”
NAME OF ESTATE/DOMAINE: Domaine Bart
VINTAGE: 2014
ABV: 13%
NAME OF VIGNERON: Pierre Bart
LOCATION: Marsannay-La-Cote, Burgundy
GRAPE/BLEND: 100% Pinot Noir
SUSTAINABLE/ORGANIC/BIODYNAMIC Use organic and biodynamic methods
SUITABLE FOR VEGETARIANS/VEGANS: Yes, to both
ALLERGENS (EGGS AND/OR MILK): Neither are used

TASTING NOTE: The nose of this Santenay evokes rose-petals, violet, red fruits and a hint of liquorice. In the mouth the wine reveals pleasant bilberry and red cherry with a touch of maturity and the tannins are velvety and balanced.

(LOCAL) FOOD RECOMMENDATION: This would go well with roast chicken dinner (or guinea fowl)

------------------------------------------------------------------------------------------------------------------------------------------------------ SHORT HISTORY: Pierre Bart is the sixth generation at Domaine Bart. Since 2009 he has run the domaine and its 22 hectares of vines together with his mother and his uncle. There is a strong focus on Marsannay, coupled with a few parcels in Fixin, Gevrey-Chambertin, Chambolle-Musigny and Santenay. Pierre’s grandmother was from the same family as Domaine Bruno Clair and inherited part of the vines when it was divided up. This is where the Bonnes Mares and Chambertin Clos de Beze parcels originated from. When Pierre’s uncle arrived at the domain, he then increased the size of the domain, mainly in Marsannay. He chose to improve quality, both in terms of equipment and in terms of winemaking.

TERROIR: This is a 1.2ha parcel of clay-limestone mixed with shale. Gentle slope with south-eastern exposure. Vines average 65 years in age.

VITICULTURE: Domaine Bart’s organic vineyard practices, hand pruning, hand picking, working of the soil, and green harvesting lead to low yields and assure that they bring in the highest quality, most concentrated, cleanest grapes. Guyot trained.

YIELDS : 40hl/ha VINIFICATION:

•   Hand harvest

•   100% destemmed

•   Cool maceration (8-12°C) for 6 days to draw out all of the potential fruit.

•   Slow, fermentation – naturally started but then temperature controlled

•   Natural yeast

•   Pumping over and punching down

•   Gentle pressing

•   Aged on the fine lees in barrel – 25% new barrels – for 13 months

•   3 months in fibre glass tanks before bottling.

•   No filtration or fining.