Sylvain Langoureau Saint Aubin 1er Cru Les Sentier du Clou 2023

Winery Background and History

Domaine Sylvain Langoureau was founded in 1988 by Sylvain and Nathalie and now spans around 10 ha across Saint‑Aubin, Puligny, Meursault, and Chassagne. Fully certified organic, the estate emphasizes low-yield plots, grass-covered vineyards, and hand-crafted viticulture. Known for terroir-driven single-climat Chardonnays, they have gained strong respect from Burgundy enthusiasts for quality and expression  .

Producer and Wine Maker

Sylvain and Nathalie manage both the vineyard and vinification. Grapes are hand-picked, fermented with indigenous yeasts in a mix of stainless steel and oak (up to 30% new), and aged for about 11–12 months on fine lees without bâtonnage. A light filtration preserves freshness and mineral clarity  .

Vineyards and Micro Climate

“Sur le Sentier du Clou” is a northeast-facing Premier Cru on elevated slopes of Saint‑Aubin. Limestone-rich, well-drained soils and a continental Burgundy climate—warm days, cool nights—imbues the wine with acidity, energy, and chiseled mineral texture  .

Vinification & Aging Methods

Grapes are gently pressed and fermented with native yeasts. Aging follows in oak and steel for about 11 months on fine lees (no stirring). Light filtration before bottling ensures textural elegance and aromatic brightness  .

Tasting Notes

Pale straw color. Aromas of tangerine, nectarine, orange oil, and wet stone. The palate is rich and crisp, with vibrant citrus and orchard fruit framed by flint and chalky minerality. Firm structure and elegant tension lead to a long, refined finish  .

Food & Wine Pairing

Excellent with shellfish, grilled salmon or trout, roast chicken, creamy risotto, and soft cheeses like Brie or Comté. Its fresh, mineral character also complements herbed white meats and richer seafood dishes  .

Service Methods and Temperatures

Serve at 12–14 °C in a white Burgundy glass. No decanting necessary—opening for 15 minutes prior allows aromatics to bloom. Avoid chilling under 11 °C to preserve texture and complexity .

Storage and Aging Potential

Best enjoyed between 2026 and 2034. When cellared at 12–14 °C with moderate humidity, expect development of honeyed nuts and deeper mineral layers, while retaining its taut core .

Grape Varietals & percentage used

100 % Chardonnay

ABV (Alcohol by Volume)

13 %