Saint-Aubin AOC Premier Cru Les Champlots 2019 Joseph Colin

What kind of wine it is

Saint-Aubin Premier Cru Les Champlots by Joseph Colin is a Burgundy white made from Chardonnay grown with sustainable practices. Vinification in used oak barrels preserves freshness and adds structure without overshadowing the varietal character. The profile is elegant, medium-bodied, with lively acidity, silky texture, and a mineral finish. It is suitable for immediate drinking and can evolve in the bottle, offering a precise expression of its territory.

Origin

This wine comes from the Saint-Aubin appellation in Côte de Beaune, an area renowned for its whites. The Les Champlots climat lies on a steep south-facing slope at around 300 meters altitude, which encourages full maturation with good acidic tension. Limestone-clay soils and the continental climate with significant temperature fluctuations ensure aromatic precision, sapidity, and a clean, persistent finish.

How it is made

The Chardonnay grapes come from vines planted in 2016 and sustainably managed. After harvest, the must ferments and ages in used oak barrels of various sizes, regulating oxygen exposure and the wood's influence. Aging is carried out without fining or filtration, preserving both aromatic integrity and terroir expression. The result is a technical, clean, and consistent white, balanced between fruit, acidity, and mineral components.

Tasting notes

Pale straw yellow in color with greenish reflections. On the nose, notes of green apple, orange zest, and white flowers emerge, with subtle hints of sweet spice and cream from the barrel. On the palate, it is medium-bodied, with a silky texture and lively acidity. The progression is linear, sustained by sapidity and a long, mineral finish. Persistence recalls citrus and floral notes, offering a sense of cleanliness and precision.

Food pairing

Pairs effortlessly with fish and shellfish dishes, where acidity and sapidity enhance the flesh's sweetness and delicate sauces. It also matches well with mild white meats, like roasted poultry. In French cuisine, it can accompany blanquette de veau or mushroom vol-au-vent. In Italy, it complements a scampi risotto, supported by its tension and mineral finish.

When to serve

Perfect for a gourmet aperitif or a seafood lunch when seeking a fresh yet structured profile. Serve between 10 and 12 °C in a wide Chardonnay glass and allow a few minutes to breathe to enhance the aromatics. Thanks to its structure and acidity, it can evolve positively in the bottle and gives satisfaction both young and after a few years of cellaring, stored cool and away from light.