Armand Heitz : Saint-Romain Village "Combe Bazin" 2020

Tasting Notes and Serving Tips for the Saint-Romain "Combe Bazin" 2020 by Armand Heitz

Tasting

Color

The wine shows a pale golden-yellow hue with green highlights, reflecting both its youth and the influence of this high-altitude terroir.

Nose

The nose reveals aromas of lime and white flowers, lifted by elegant mineral notes. With aeration, the bouquet gains nuances of citrus and yellow fruits, echoing the freshness of the climate and the subtle influence of barrel aging.

Palate

On the palate, the wine charms with its breadth and energy. Remarkable acidity gives structure, while minerality brings elegance and precision. A creamy texture harmoniously contrasts with zesty lemon notes, leading to a long, persistent finish with mineral accents.

Food and wine pairings

This Saint-Romain 2020 pairs ideally with oysters, scallops, pike in beurre blanc, or delicate white fish. It also matches roasted herb poultry, soft-rind cheeses such as Camembert, as well as a green pea risotto.

Serving and cellaring

This Saint-Romain 2020 can be enjoyed now or cellared until around 2027. It is best served at a temperature between 50 and 54°F (10 to 12°C).

A high-altitude Saint-Romain expressing Burgundian minerality

The estate

Founded in 2012 by Armand Heitz, a Changins School of Oenology graduate, the estate now spans around 30 hectares in Burgundy, primarily in the Côte de Beaune (Chassagne-Montrachet, Meursault, Pommard, Volnay), complemented by 6–7 hectares in Juliénas. Armand Heitz revived the family heritage of Nié-Vantey, established in 1857, becoming the first in his line to vinify and market his wines. The estate stands out for its regenerative approach combining viticulture, livestock farming (260 head of cattle, 150 sheep), permaculture, and restoration. Winemaking favors whole-cluster harvesting for reds and minimal intervention, producing around forty cuvées that express the finesse and elegance of Burgundy’s terroirs.

The vineyard

The Combe Bazin vineyard covers 0.5 hectares north of Meursault, in the Saint-Romain appellation. Situated at about 400 meters in altitude, it benefits from a south to southeast exposure. The soils are made up of marl and limestone interspersed with clay veins, giving the wine its characteristic minerality and vibrancy. This higher altitude provides cooler ripening conditions, encouraging the development of marked acidity and zesty, lemony aromas.

The vintage

2020 in Burgundy was marked by an exceptionally warm winter and spring, with temperatures 3.7 degrees above average between February and April. Summer saw pronounced drought, with rainfall 62% lower than typical averages. These conditions particularly favored higher-altitude communes such as Saint-Romain, where natural freshness helped preserve acidity while achieving optimal grape ripeness.

Winemaking and aging

The grapes are harvested by hand and then pressed directly. Fermentation occurs naturally thanks to indigenous yeasts, after two days of cold settling. The wine is then aged for ten months in French oak barrels, with 20 to 40% new oak. During this period, the wine rests on its lees with occasional bâtonnage. After barrel aging, the Saint-Romain 2020 spends 2 to 3 months in stainless steel tanks before bottling.

Grape variety

100% Chardonnay.