Domaine Jessiaume's Santenay 1er Cru Les Gravières Rouge 2022 is a refined and substantial Pinot Noir, showcasing deep mulberry and plum fruit aromas, along with hints of exotic tea and spice. With silky tannins, vibrant acidity, and impressive persistence, it promises excellent aging potential. A balanced and elegant wine that will develop beautifully over time.

Decanter | D 94
Published: Nov 2, 2023

The red premier cru Gravières is the flagship of this estate. It is widely seen as the finest vineyard in Santenay, and Jessiaume owns more than five hectares; the bulk of this is included here. This substantial wine is slightly reticent on the initial attack, but it opens with time to show deep mulberry and plum fruit aromas, hints of exotic black tea and spice. The texture is dense and firm, with silky but supportive tannins and impressive persistence on the palate. The grapes are destemmed and gently fermented before ageing for 12 months in cask (25% new).
Drinking Window: 2027 - 2040

Jasper Morris | JM 91-93

From a plot below La Maladière, recovered by the domaine in 2021. An attractive lighter purple colour. This is an elegant style of Santenay. Quite nuanced, pleasing light red fruits, enough acidity and good length. Very far from rustic! 

Vivino | Vivino 4.2

Intense purple in the glass, smelling of cherry and blackberry jam with juice. The mouth is full and long continuing with the spicy fruit notes.

Jessiaume.com

TASTING NOTES
The nose has aromas of red fruits and spice. We can also smell a hint of oak. The mouth is full-bodied with a great maturity. The tannins are round. The finish is long on the red fruits.

Plot - Santenay Ier Cru
Grape - Pinot Noir
Area - 3.8 Ha
Harvest - 02/09/2018
Ground - Oolitic limestone and marl
Bottling process - 10/02/2020
Exposure - South-East
Aging capacity - 8-15 years

Winemaking
After sorting in the vineyard and in the winery, the grapes are de-stemmed and then directly put in tank. Cold pre-fermentation maceration is performed for 5 days. The spontaneous fermentation then starts. The grapes will stay in tank for roughly 3 weeks during alcoholic fermentation. The wine is then put in oak barrels by gravity (20% new oak) for 15 months. No filtration or fining is performed.