Saint-Romain AOC Perrière 2021 Marthe Henry

What kind of wine it is

Saint-Romain Perriè re by Marthe Henry is a dry white wine made from Chardonnay grapes from the Côte de Beaune in Burgundy. Its profile is taut and mineral, with clear freshness. Fermentation is spontaneous and aging takes place in used oak barrels, which adds complexity without overpowering the fruit. The absence of fining and invasive filtration preserves both the aromatic integrity and a structure suitable for short-term bottle evolution.

Where it comes from

Produced in Saint-Romain, in the Côte de Beaune, on hills west of Meursault and Auxey-Duresses. The "Perriè re" climat lies in an elevated position, with ventilated plots that promote gradual ripening and stable acidity. Soils rich in limestone and marl impart a saline texture, pure aromas, and a dry finish. The altitude and exposure create vertical and long-lived white wines typical of Burgundy's cooler areas.

How it is produced

Grapes are harvested at balanced ripeness and undergo gentle pressing. Fermentation uses indigenous yeasts with minimal intervention and careful oxygen management. Aging occurs for at least 18 months in used oak barrels, with contact on the fine lees to enhance roundness and stability. Bottling is done without heavy fining or filtration to preserve aromatic precision and a strong sense of terroir.

Tasting notes

The color is straw yellow with golden highlights. On the nose: notes of lemon, white flowers, and wet chalk, complemented by hints of white-fleshed fruit and well-integrated oak. On the palate it starts fresh, develops with a lift and minerality, marked by lively acidity and a saline finish that prolongs the sip. The finish is persistent, balanced, and clean, with citrus returns and elegant closure.

Pairings

It pairs well with delicate fish dishes, shellfish, carpaccio, and steamed preparations that highlight its freshness and minerality. Excellent with soft cheeses and light butter-based sauces. Regionally, it complements Burgundian gougères and trout with beurre blanc, while it also matches classic French dishes like sole meunière. It's also suited to creamy chicken dishes for those seeking a taut but not lean white.

When to serve it

Serve when you want a precise, food-friendly white, perfect as an aperitif or at the table when finesse and clarity matter. The recommended temperature is 10–12 °C. Let the wine sit in the glass for a few minutes to open up the floral and mineral notes. Enjoyable when young for its freshness, it can develop greater complexity in bottle over several years. In the warmer months, pair with seafood; in autumn, it goes well with creamy dishes and white meats.