Roux Père & Fils “Champtirant” Saint-Aubin AOP 2022

Winery Background and History

Maison Roux Père & Fils was established in 1885 by Louis Roux in the village of Saint-Aubin, located in the Côte de Beaune sub-region of Burgundy, France. Over the years, the Roux family expanded their vineyard holdings and diversified their wine portfolio, gaining recognition for producing high-quality wines that express the unique terroirs of Burgundy. Today, the estate is managed by the fourth and fifth generations of the Roux family, who continue to uphold traditional winemaking practices while embracing modern techniques to enhance quality and sustainability.

Producer and Winemaker

The Roux family remains at the helm of the estate, with members of the fourth and fifth generations actively involved in both vineyard management and winemaking. Their collective experience and deep-rooted passion for viticulture ensure that each wine reflects the family’s commitment to excellence and the distinctive characteristics of their vineyard sites.

Vineyards and Microclimate

The “Champtirant” vineyard is situated within the Saint-Aubin appellation, nestled between the more famous villages of Chassagne-Montrachet and Puligny-Montrachet. This area is renowned for its high-quality white wines crafted from Chardonnay grapes. The vineyard benefits from a favorable southeast exposure, allowing for optimal sunlight, which aids in the ripening process. The soils are predominantly limestone and clay, contributing to the wines’ characteristic minerality and elegance. The microclimate of Saint-Aubin, with its cool nights and warm days, helps maintain acidity and promotes the development of complex aromas and flavors in the grapes.

Grape Varietals & Percentage Used

100% Chardonnay

Vinification & Aging Methods

The 2022 “Champtirant” Saint-Aubin is produced from carefully selected Chardonnay grapes harvested at optimal ripeness. After gentle pressing, the must undergoes alcoholic fermentation in temperature-controlled stainless steel tanks to preserve the fresh fruit characteristics. Malolactic fermentation is encouraged to soften acidity and add complexity. The wine is then aged on its fine lees for several months, with periodic bâtonnage (lees stirring) to enhance mouthfeel and develop richness. A portion of the wine may be aged in oak barrels to impart subtle vanilla and spice notes, though the use of new oak is judicious to maintain balance and highlight the purity of the fruit.

ABV (Alcohol by Volume)

Approximately 13%

Tasting Notes

The 2022 “Champtirant” Saint-Aubin presents a bright, pale gold color. On the nose, it offers enticing aromas of ripe pear, white peach, and citrus zest, complemented by subtle floral notes and a hint of toasted almond. The palate is well-balanced, displaying a harmonious interplay between vibrant acidity and a creamy texture. Flavors of green apple, lemon curd, and a touch of minerality lead to a lingering, elegant finish with a whisper of vanilla and spice, indicative of gentle oak influence.

Food & Wine Pairing

This Saint-Aubin pairs beautifully with a variety of dishes. Its bright acidity and mineral notes complement seafood such as oysters, grilled fish, and shrimp. It also pairs well with poultry dishes, creamy sauces, and soft cheeses like goat cheese. The wine’s freshness and complexity make it a versatile companion to many cuisines.

Service Methods and Temperatures

To fully appreciate its aromatic complexity and crispness, serve the “Champtirant” Saint-Aubin well-chilled at around 10-12°C (50-54°F) in medium-sized white wine glasses. This temperature accentuates the wine’s freshness and allows its nuanced aromas to shine. It’s recommended to open the bottle shortly before serving to preserve its delicate aromatics.

Storage and Aging Potential

While this Saint-Aubin is enjoyable upon release, displaying vibrant fruit flavors and crisp acidity, it also has the potential to develop additional complexity with cellaring. When stored properly in a cool, dark environment with stable temperatures, it can be enjoyed over the next 5 to 7 years, during which it may develop richer textures and more pronounced mineral characteristics.