Santenay ‘En Charron Blanc’ Domaine Bachey Legros 2022

£41.50 (75cl)

In stock


About the wine




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Bachey-Legros is a well respected small family producer in Burgundy. This wine is expected to be aromatic with a mix of citrus and mineral characters. You might pick up scents of lemon, white flowers, and perhaps some nutty or smoky hints. On the taste buds, expect a balance of freshness and concentration. The flavors likely include zesty lemon, hints of oak and vanilla, and maybe some floral notes for complexity. The wine should have a creamy texture from some aging in oak barrels.

Tasting note

Santenay "En Charron" Blanc 2022, Domaine Bachey-Legros This white Burgundy is made from Chardonnay grapes grown in the "En Charron" vineyard in Santenay, located in the Côte de Beaune region of France. Domaine Bachey-Legros is known for producing organic wines.

Food pairing

Seafood: This wine pairs beautifully with a variety of seafood dishes. Grilled or roasted fish like halibut, cod, or sea bass would be perfect. Seared scallops, shrimp scampi, or even lobster would also be delicious options.

About the producer

The quality and style of the Bachey-Legros wines are deeply interlinked with the history of the family which spans 6 generations, as far back as the 19th century, with
each successive generation of family passing on unique heritage and philosophy. Today, a new chapter is being written in the family history, where the passion of the
current generation brothers, Lénaïc and Samuel Legros, diligently tend to 18 hectares of prime vineyard holdings which have expanded with each subsequent
generation. Boasting an array of old vines planted between 1935 and 1955, on some of the best sites in Santenay, Chassagne-Montrachet, and Les Maranges, where
the finest qualities of the Pinot Noir and Chardonnay have been lovingly tended to, decade after decade. These low yielding vines, with deeply anchored roots and
concentrated fruit, provide the foundation which with loving care and hard work, produce top quality wines, exhibiting power and elegance in equal measure, imbued
with a strong regional identity. The whites are gently pressed with fermentation at low temperatures and transferred to barrel on lees for 12 – 15 months with
bâtonnage performed regularly until the onset of malolactic fermentation. The reds are naturally powerful, with their vinification style favouring roundness and purity of
fruit, hence gentle handling and extraction are de rigueur.