Description
Tasting Notes
Wines from St-Aubin display some of the same tension, structure and minerality found in the
neighboring villages of Puligny and Chassagne. Aging in a small percentage of new French oak barrels lends accents of toast and vanilla.
Food Pairing
White Burgundy, with its rich texture and toasted flavors, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Oak-aged Chardonnay
from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.
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