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Louis Jadot Saint-Aubin 1er Cru En Remilly 2022 is a white Burgundy from the Côte de Beaune wine-growing region. En Remilly is considered to be one of the top premier cru wines from Saint-Aubin. This 100% Chardonnay wine demonstrates the elegance and minerality p of the Saint-Aubin appellation and offers exceptional quality for value compared to its Grand Cru neighbours.
Louis Jadot is one of the largest and most famous wine producers and negociants in the Burgundy wine-growing region. The origins of the company date back to 1859, when the business was founded by Louis Henry Denis Jadot. Over time, the company has acquired plots of vines in some of the most prestigious vineyards in the region, including Beaune Clos des Ursules, Chambertin Clos de Bèze, and many more.
Louis Jadot owns or directly controls 120 ha in the Côte d’Or, including over 90 individual vineyard sites, 84ha in the Beaujolais Crus and 18ha in the Mâconnais, primarily in Pouilly Fuissé (they own the fantastic Domaine Ferret). Today, the business is headed by Pierre-Henry Gagey, son of André Gagey, who was entrusted with the management of Louis Jadot in 1962.
The commune of Saint Aubin lies at the western fringe of the Côte de Beaune and the vineyards are located in a side valley to the west of Chassagne-Montrachet. The Louis Jadot Saint-Aubin 1er Cru En Remilly vineyards are situated above sheer cliffs close to the Montrachet Grand Cru vineyard. It has a south-west orientation and is planted on rich soils.
The Louis Jadot Saint-Aubin 1er Cru En Remilly has a pale golden hue. There are vibrant aromas of lemon zest, green apple, and toasted hazelnuts, laced with a distinct limestone minerality.
On the palate, it offers a crisp, medium-bodied structure with bright acidity, balanced by a creamy texture from 15 months of lees ageing in oak, culminating in a harmonious, elegant finish with lingering citrus and mineral notes.
Saint-Aubin En Remilly pairs well with mixed salads, vegetable tempura, and seafood, such as sushi or ceviche.
It is also great with vegetarian cuisine, such as vegetable tarts or zucchini fritters, while its balanced structure pairs well with fish and chips or chicken yakitori.
For the cheeseboard, pair with goat’s cheese.
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