Presentation
Located in the heart of Chassagne-Montrachet, the Domaine Héritiers Saint-Genys stands out for its artisanal approach and pursuit of precision in winemaking. Passionate owner Patrice du Jeu emphasizes gentle, non-interventionist oenology to fully express the identity of each terroir.
The estate cultivates vines across the Côte de Beaune, Côte Chalonnaise, and Beaujolais regions, focusing primarily on Pinot Noir and Chardonnay. The vineyard practices include low yields, manual harvesting, and fermentation with indigenous yeasts, followed by oak barrel ageing for 12 to 18 months. The wines exhibit elegant structure and impressive depth from finely chiselled whites to silky reds with supple tannins. A refined signature of Burgundy craftsmanship.
Location
A walled vineyard (clos) located on the upper slopes of Mercurey, facing east and benefiting from early morning sun exposure and excellent drainage.
Terroir
Rich, deep clay-limestone soils with a dominant marly component, imparting both power and finesse to the wine.
In the vineyard
Sustainable viticulture with careful yield control and manual harvesting.
Harvest
Hand-harvested with meticulous sorting at the parcel.
Winemaking
Slow whole-cluster pressing, cold settling, and barrel fermentation.
Ageing
Aged for 12 months in French oak barrels, 30% of which are new, with light bâtonnage.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 15 years old
Serving
Serving temperature: 12 to 14°C
Ageing potential
5 to 10 years
Tasting
This exceptional Premier Cru pairs beautifully with refined gastronomy. It enhances dishes like roasted turbot, sea bass in a salt crust, or Bresse chicken in cream sauce. It also elevates elegant vegetarian fare such as truffled celery purée, Jerusalem artichoke gratin, or white mushroom risotto. For cheese, choose aged pressed cheeses or a truffled Brillat-Savarin for a sophisticated pairing.
Food pairings
Ce Premier Cru d’exception appelle des mets de belle gastronomie. Il sublimera un turbot rôti, un bar en croûte de sel ou une volaille de Bresse à la crème. Il accompagne également avec raffinement des mets plus végétaux comme une purée de céleri à la truffe, un gratin de topinambours ou un risotto aux champignons blancs. Côté fromages, optez pour des pâtes pressées longues affinées ou un Brillat-Savarin truffé pour une association tout en élégance.