Domaine Jessiaume's Santenay La Cassière 2022 is an expressive and elegant Pinot Noir, with aromatic raspberry fruit and a floral touch. It offers a balanced, supple texture with a slight sweetness and freshness. The wine displays finesse and energy, complemented by ripe tannins and a vibrant finish, making it a standout in the village-level category. A delightful wine with great aging potential through 2030.

Decanter | D 94
Published: Nov 1, 2023
Drink: 2024-2030

TOP VALUE Jessiaume is using the 2ha of domaine vines it recently recovered from a sharecropping contract to produce this lovely wine with aromatic raspberry fruit and a floral edge. Supple and approachable, with a pleasant sweetness to the fruit, structure and freshness. A noticeable step up from the other village-level bottlings. Organic. 

Inside Burgundy | IB 87-90

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! Tasted Oct 2023.

Jessiaume.com

TASTING NOTES
Slightly more colour. This nose with more width but less obviously easy to find the components. Fuller, silkier, sweeter fruit - more impressive balance here for sure. Good length too. That's a very good wine. - Burgundy Report 2021 - Bill Nanson -

VINIFICATION
After sorting in the vineyard and in the winery, the grapes are de-stemmed and then directly put in tank. Cold prefermentation 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 (25% new oak) for 12 months. No fining is performed.

Technical Specs

Alcohol: 13.0% ABV
Closure: Natural Cork
Harvest/Vintage: Harvested on 6 September 2022
Oak: 12 months in French oak barrels, including 25% new oak
Varietals: 100% Pinot Noir
Farming/Vineyard: 2-hectare parcel in Santenay, located below the Premier Cru vineyard of La Maladière. South-east-facing exposure with clay, silt and limestone soils. The parcel was recovered by the domaine in 2021. Organic viticulture.
Winemaking: Hand-sorted grapes are destemmed and placed directly into tanks. Five days of cold pre-fermentation maceration, followed by spontaneous fermentation and approximately three weeks of total vat time. No fining before bottling.
Winemaker/Producer: William Waterkeyn and the Domaine Jessiaume team
Region/Appellation: Santenay, Côte de Beaune, Burgundy, France
Classification: Santenay AOC (Village)

Serving Temperature: 15–16°C
Decanting: Not essential; allow 15–20 minutes in the glass
Food Pairing: Roast chicken, duck breast, grilled pork, mushroom risotto, charcuterie and Brie