# Saint-Aubin Sur Le Sentier Du Clou Premier Cru (2023)

- **Producer:** Domaine Antoine Jobard
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €175
- **When to drink:** Later
- **Serving temperature:** 10–13 °C
- **Aromas & flavours:** almond, almond

## About this wine

The Saint-Aubin Sur Le Sentier Du Clou Premier Cru 2023 from Domaine Antoine Jobard represents a distinguished expression of Chardonnay from Burgundy's Côte de Beaune. Produced by a fifth-generation family estate renowned for its Meursault wines, this bottling extends their expertise to the Saint-Aubin appellation. The 'Sur le Sentier du Clou' vineyard, a Premier Cru climat, is characterized by its mid-slope position, south-east exposure, and stony, clay-limestone soils at an altitude of around 350 meters. Domaine Antoine Jobard adheres to certified organic viticulture, employing traditional methods with minimal intervention. The 2023 vintage is noted for its excellent balance, yielding wines with ripe fruit and vibrant acidity. This wine embodies the domaine's philosophy of terroir expression and patient winemaking, aiming for precision and longevity.

## Interesting facts

- Domaine Antoine Jobard practices certified organic viticulture.
- The 'Sur le Sentier du Clou' vineyard is situated at approximately 350 meters altitude.
- Wines are aged for an extended period, often 18-24 months, on their lees.
- The domaine typically uses a low percentage of new oak, up to 20%.

## Food pairing

The wine's bright acidity and minerality cut through rich sauces and complement the natural sweetness of seafood. Its structure and subtle oak notes pair well with poultry and veal, while its complexity can stand up to nutty, aged cheeses.

## Wine making process

Domaine Antoine Jobard employs traditional winemaking techniques to craft its Saint-Aubin Sur Le Sentier Du Clou Premier Cru. Grapes are hand-harvested, and fermentation is carried out using indigenous yeasts, allowing for a natural expression of the terroir. The wine then undergoes extended aging on its lees for 18-24 months in Burgundian barrels, with a limited proportion of new oak (up to 20%). This patient maturation process builds complexity, texture, and the potential for graceful aging. The domaine is committed to certified organic viticulture, avoiding synthetic herbicides and pesticides in its vineyard management.