Domaine Bader-Mimeur : Saint-Aubin 1er cru "En Remilly" 2024

Characteristics and Tasting Tips for the Saint-Aubin 1er Cru « En Remilly » 2024 from Domaine Bader-Mimeur

Food and Wine Pairing

This wine pairs beautifully with noble fish, whether simply prepared, cooked meunière or en papillote, or served with a creamy sauce. It also works very well with refined shellfish and seafood, such as lobster or spiny lobster, as well as with white meats in cream sauce. Asparagus also finds a harmonious partner in this wine, thanks to its freshness and floral notes.

Serving and Cellaring

The Saint-Aubin 1er Cru « En Remilly » 2024 is ideally enjoyed at a temperature of 13°C. With an ageing potential of around ten years, it can be kept until approximately 2034.

A Saint-Aubin 1er Cru from Domaine Bader-Mimeur, on the Heights of Montrachet

The Estate

Domaine Bader-Mimeur was founded in 1919 in Chassagne-Montrachet, in Burgundy, when the Mimeur family acquired vines from the Château de Chassagne-Montrachet, sealing an alliance with the Bader family. Today, the estate is run by Nathalie Fossier, manager, alongside her brother Sébastien and their parents Marie-Pierre Bader and Alain Fossier, and cultivates approximately 8 hectares spread between Chassagne-Montrachet and Saint-Aubin. Certified High Environmental Value (HVE) Level 3, Domaine Bader-Mimeur has upheld family-run, environmentally respectful viticulture for more than a century.

The Vineyard

The Saint-Aubin 1er Cru « En Remilly » comes from a climat located on the heights of the Montrachet hill, on the edge of the villages of Puligny and Chassagne. The predominantly limestone soil is made up of stones and white marl, providing excellent drainage, while the south-easterly exposure encourages even ripening of the Chardonnay. The vines, which can be up to 75 years old, are managed using lutte raisonnée (sustainable pest management), without herbicides and with partial grass cover, as part of the estate's High Environmental Value Level 3 certification.

Vinification and Ageing

The Saint-Aubin 1er Cru « En Remilly » 2024 comes from an exclusively hand-harvested crop, picked into small crates to preserve the integrity of the bunches. The whole grapes are gently pressed before cold settling, then the juice is transferred by gravity into French oak barrels within 24 hours of pressing. Alcoholic fermentation takes place entirely in barrel, using indigenous yeasts, and ageing continues for ten months, with approximately 20% new oak and regular lees stirring.

Grape Variety

This wine is made from 100% Chardonnay.