Domaine Bachey-LegrosSantenay 'En Charron'
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Santenay 'En Charron' from the Domaine Bachey-Legros
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Santenay 'En Charron' of Domaine Bachey-Legros in the region of Burgundy is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Santenay 'En Charron' of Domaine Bachey-Legros in the region of Burgundy often reveals types of flavors of grapefruit, oaky or citrus and sometimes also flavors of minerality, earth or oak.
Food and wine pairings with Santenay 'En Charron'
Pairings that work perfectly with Santenay 'En Charron'
Original food and wine pairings with Santenay 'En Charron'
The Santenay 'En Charron' of Domaine Bachey-Legros matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of cannelloni au gratin stuffed with bolognese sauce, cod "bacalhau a gomes de sa or mussels with cream.
Details and technical informations about Domaine Bachey-Legros's Santenay 'En Charron'.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Santenay 'En Charron' from Domaine Bachey-Legros are 2016, 2014, 2017, 2015
Informations about the Domaine Bachey-Legros
The Domaine Bachey-Legros is one of of the world's great estates. It offers 36 wines for sale in the of Santenay to come and discover on site or to buy online.
The wine region of Santenay
Southernmost cru of the Cote de Beaune: signature Pinot Noir as king red (~80%) — ruby robe with notes of cherry, raspberry, blackberry, wild strawberry, violet and a hint of spice, supple tannins and a generous finish, more accessible than its northern neighbours. Chardonnay as a broad white (citrus, apple, almond, honey, white flowers). AOC (1937), ~330 ha on Santenay and Remigny, 12 Premiers Crus (Les Gravieres, La Comme), limestone marls, ages 4-10 years.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
