Sauvignon on Burgundian Soil
About ten kilometres south-east of Auxerre, Saint-Bris stands apart from the whole of the Burgundy vineyard through its grape variety: sauvignon, both blanc and gris, in a region where Burgundy otherwise swears only by chardonnay and pinot noir. It is one of five appellations unique to the Auxerrois, promoted to AOC in 2003 after a long spell as VDQS.
Terroir and Style
The vineyard rests on clay-limestone soils of Kimmeridgian and Portlandian origin — the same Jurassic geology as nearby Chablis — under a temperate climate with continental tendencies. On this cool, limestone terroir, sauvignon takes an original turn: a golden robe with pale-green glints, a citrus nose and a pronounced minerality that sets it apart from Loire sauvignons. Aged on the lees with bâtonnage, it is a fresh, easy-drinking white, best drunk young, served around 11–12°C with seafood, shellfish and fish.