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Saint-Aubin is a wine-growing village in the southern part of the Côte De Beaune, the heartland of the great white Burgundy wines and it is a close neighbour of Montrachet, lying between Chassagne and Puligny. The area covered by the appellation includes 30 premiers crus climats. The neighbouring hamlet of Gamay may have given its name to the Gamay grape. The 13th century fortress stands on solid rock from which it seems to draw its strength as the vine draws sap from the soil. The appellation was granted recognition in 1937.

The white Chardonnay grapes grow on white clays with a high limestone content; the red Pinot Noir prefers brownish clays. The slopes are steep in places and face east or southeast. Altitude varies between 300 and 350 metres.

White Saint-Aubin is the colour of sunshine, with golden highlights whose exact shade varies according to where it is grown and in what year. When young, it combines aromas of white flowers, flint, green almond, and orange blossom. Richer fragrances come with age: beeswax and honey, marzipan, ambergris, and cinnamon. This is a firm and flattering wine - a bit sharp to start with but which becomes fleshier and fuller with time. Saint-Aubin is a wine with real breeding. Red Saint-Aubin has aromas of blackcurrant, Morello cherry and blackberry. These are offset by notes of spice and sometimes mocha. In the mouth it is fat and silky with a lively finish. Age adds suppleness, warmth and persistence.

White Saint-Aubin has a nobility and distinction that derives from a subtle balance between elegant freshness and a rich, but not excessive, unctuousness which gives it great fluidity in the mouth. With a wine like this, firm-textured fish and grilled or steamed crustaceans would be at ease. It would also make a perfect finishing touch to dense-fleshed poultry. Red Saint-Aubin is pithy and solid, its virility requires flavoursome meats like roast beef or pork, glazed or caramelised poultry, blue cheeses, or even foie gras whose richness would be amply balanced by the wine’s tannins.

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