Antoine Olivier was founded at the end of the 1960s, from a few vineyards left by Antoine Chevalier Moreau to his grandson, Hervé Olivier. Hervé began extending the estate by purchasing historic, old vineyards across Santenay, some of which had not been used for a century, paying particular attention to famous white wine vineyards. The quality of these soils is now recognised in a series of brilliant wines, in particular the exceptional white Santenay, something of a rarity in what is predominantly a red wine growing area. Today, Hervé’s grandson Antoine Olivier and his sister Rachel manage the estate. They are dedicated growers and follow organic practices in the vineyard. Their philosophy is to combine modernity with respect for the Burgundian soils and this stunning collection wines really showcases this.
The grapes are exclusively from the single vineyard of ‘Saint Jacques’ in the Rully appellation, the most northern village in the Côte Chalonnaise. Saint Jacques was one of the first named plots or ‘lieu-dit’ in Rully, which has become renowned for its high quality. The grapes are grown in mainly clay and limestone soils, producing round and appealing wines. The vineyard is managed with respect for the unique attributes of each site’s terroir and is farmed sustainably and organically, although it is not certified. Some biodynamic philosophies are also followed. The grapes are hand-picked and carefully sorted prior to vinification.
The grapes were gently pressed and racked to barrel where fermentation took place using natural yeasts. The wine was kept on its fine lees and underwent bâtonnage to impart texture and complexity to the wine. Malolactic fermentation took place in barrel. The wine was 100% barrel aged for 12 months, in 350 litre barrels of which 15% were new oak. The wine was then transferred to tank where it spent a further six months, prior to being lightly fined, filtered and estate bottled.
This wine is 100% Chardonnay.
Lively aromas of juniper and minerality with complementing oak lead to a beautifully clean and citrus finish. Serve with Sole, mussels or poultry in a cream sauce accompanied by a gratin dauphinoise.