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Albert Bichot Saint-Romain

The Experience

Drink When...
On a saint day
Listen To...
St. Vincent
Think About...
Drink With...
Creamy chicken and tarragon pie

The Oddbins Take

And very saintly it is too! It is incredibly approachable, with a natural grace that seems to shine down from above. A seriously appealing streak of elderberry and citrus peel notes on a mineral background bring it back down to earth, however, which is handy, as you’ll need it down here if you’re going to serve it with a creamy chicken and tarragon pie. Full-bodied with discreet oak adding warmth and creamy notes, this wine’s supple, fleshy texture reminds you that, while saintly, it is definitely of this world.

The Vital Statistics

Saint Romain, Côte de Beaune, Burgundy
AOC Saint-Romain
Best Drunk Now & Over the Next 3 Years
Bottle Size
Regular - 750ml
Residual Sugar
0.5 g/l
Alcohol Units

In stock



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The Style

Chardonnay (100%)
Light Full bodied
Dry Sweet

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  • Albert Bichot Saint-Romain 2012 White Wine
Albert Bichot Saint-Romain 2012 White Wine

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The village of Saint Romain is located on the central part of the Côte de Beaune at the bottom of a combe surrounded by spectacular cliffs on the level of Meursault. The vines here flourish on brown, marly limestone soil, partly on lower Jurassic and partly on upper Jurassic bedrock.

The approach to viticulture at Maison Albert Bichot serves as a reference for their partner growers. Their vineyards are followed up on by their teams with the same care as for our own vineyards. Long-term partnerships with growers allows them to establish precise objectives to be reached, especially as far as the health of the grapes, yields, and the ripeness of the grapes at harvest time are concerned.

Made with purchased grapes or musts (the grapes are pressed by their partner growers), they vinify this exceptional wine in oak barrels, of which 20% are new. The diverse origins of the barrels (the Tronçais, Allier and Vosges forests), their particular degree of toasting and their age all contribute to our quest for bringing out the aromatic complexity that this special terroir has to offer. Alcoholic fermentations are long, lasting from six weeks to two months, and are carried out at cellar temperature using indigenous but not aromatic yeasts.

In their centuries-old cellars, they age this wine for 14 to 16 months, according to tradition, in oak barrels. During this time, the wine acquires structure and complexity through stirring of the lees, malolactic fermentation and the influence the barrels have on the wine (olfactory interactions and oxidoreduction).

This Saint Romain has a lovely bright pale yellow colour. Fine and elegant, the nose is fruity with elderberry and citrus peel notes on a mineral background. Full-bodied with discreet oak, this supple and fleshy wine has a pleasant balance with a very tasty finish. It would be delicious with pike quenelles with béchamel sauce.