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Jacques Prieur Volnay Santenots Premier Cru 2012

Pinot Noir from Volnay, Cote de Beaune, Cote d'Or, Burgundy, France
  • RP92
0% ABV
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Winemaker Notes

Grapes are hand harvested, strictly sorted and destemmed. The must will sit on the skins for 20 days prior to fermentation. The wine ages for 17 months of in oak barrels deep in the cellars of Domaine Jacques Prieur.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2012 Volnay 1er Cru Santenots has a more expressive bouquet than this years premier cru, with slightly redder fruit and simply a lighter touch. The palate is medium-bodied with fine tannins, a mineral core and a very appealing taut and focused finish. This is certainly a step up from the premier cru and worth seeking out.
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Jacques Prieur

Jacques Prieur

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Jacques Prieur, Volnay, Cote de Beaune, Cote d'Or, Burgundy, France
In the small, select group of legendary Burgundy domaines is one of the finest: the Domaine Jacques Prieur. Founded in 1956, the estate owns unique holdings of vines in no less than five of the mythic appellations of Chambertin, Musigny, Clos de Vougeot, Corton-Charlemagne and Montrachet. These prized parcels comprise 20.65 hectares (51 acres) of choice Grand Cru and Premier Cru vineyards in the Côte de Nuits and Côte de Beaune, and annual production is a mere 80,000 bottles. In 1988, Antonin Rodet became a major shareholder and the Prieur estate has benefited from the additional financial backing. The style of Jacques Prieur wines is one characterized by opulent, aromatic profiles, rich textures and concentrated flavors. These modern styled wines earn consistently high scores from The Wine Spectator, The Wine Advocate, International Wine Cellar and Burghound.

On the hillsides between Pommard and Meursault, Volnay is one of two villages in the Côte de Beaune that is recognized for its extraordinary Pinot noir. Pommard is the other; the rest of the villages are most known for some of the most exceptional Chardonnay in the world. While Volnay Pinot noir tends to be light in color and more delicate than that of Pommard, they typically stand on par with each other in regards to quality and demand.

Volnay can’t claim any Grands Crus vineyards but more than half of it has achieved Premier Cru status. Volnay Premiers Crus vineyards stretch across the entire village from northeast to southwest, abutting and actually falling “into” Meursault. Where they merge is a vineyard called Les Santenots. Pinot noir grows in this Meursault Premier Cru but since that village is most associated with stellar whites, the Pinot noir from Les Santenots, takes the name Volnay Santenots. Immediately above it are Volnay’s other prized Premier Cru, Le Cailleret, Champans, Clos des Chênes and Le Cailleret.

Volnay Pinot noir are earthy with red or blue fruit. Aromas such as smoke, herbs, forest, cocoa and spice are common and on the palate they are gorgeous and concentrated with finesse but won’t truly charm you without some age.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SWS359256_2012 Item# 165722