Saint Bris Ferrari-Patrice
Saint Bris is the only Burgundy AOC that allows Sauvignon Blanc (and also Sauvignon Gris) in the wines. It is located is located around the village Saint Bris-le Vineux in the Yonne, a few kilometers southwest of Chablis vineyards.
Vines are planted on a variety of soils (from Portlandian to Kimmeridgian) on the limestone plateaux of the commune of Saint-Bris, the vines are 20 to 30 years old.
After a long, gentle pressing and twenty hours of cold settling, fermentation takes place at around 16° to 18° Celsius. Ageing is 6 months in stainless steel tanks.
The wines are a lighter style compared to those of Sancerre and Pouilly Fume. Sauvignon vines were planted to replace the local and historical but very unreliable Roublot grape due to their success in the upper Loire. In 1974, the Sauvignon-based wines of the region were given VDQS status under the name of Sauvignon de Saint-Bris. In January 2003 they were elevated to full AOC status under the present name of Saint-Bris.
An expressive, fragrant nose with notes of exotic fruit, carried by the freshness of white flowers. A seductive Sauvignon with a lively, fresh and delicate
palate.
Ageing potential: 2 – 3 years
Food pairing – an aperitif or with seafood, goat’s cheese or a mixed salad
About the Producer
Domaine Christophe Patrice
A native of Beine in the Chablis region, Christophe Patrice began working on the family estate with his father and uncles in 1996. In 2006 he started his own venture with five hectares of vines.
In 2011 he acquired the Daniel Roblot estate increasing his holdings to 22 hectares with an average vine age of 45 years, the older ones being 50-70 years. The domain has parcels in the communes of Beine, Courgis and Chablis, consisting of 8 ha Petit Chablis, 11 ha Chablis and 3 ha Chablis Premier Cru (including 2 ha Beauregard).
Unlike the majority of Chablis winegrowers, the vines are planted in low density and single guyot pruning is practiced instead of double guyot in order to concentrate on quality over quantity. This care and attention is reflected in the fruit intensity of his wines.
Chemical products are only used when necessary and additional fertilisation is used sparingly, according to the plots individual requirements. They therefore consider that this method of growing vines fits perfectly into the framework of sustainable cultivation.
