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Saint-Aubin Premier Cru 'Sur le Sentier du Clou' 2011 *WEB EXCLUSIVE*

The Experience

Drink When...
Around the kitchen table
Listen To...
My Father's Eyes by Eric Clapton
Think About...
Family ties
Drink With...
Breaded chicken with garlic, cream and parsley sauce

The Oddbins Take

For the Prodhun family, wine making is very much a family affair. When we think about the whole family, three generations in fact, working together on the vineyard in a tiny commune in Burgundy, it sounds like some kind of German fairy tale. We imagine Henri and Simone teaching their children and grandchildren the tricks of the wine trade and passing on their time-honed wisdom. And the love and pride that accompanies this wisdom is evident in every drop of this Premier Cru wine, with its crisp, uplifting lemon rind, elegant minerality and toasted oak character, so classic of this tiny appellation.

The Vital Statistics

Can Be Drunk Now - Will Evolve Over the Next 6 Years
Bottle Size
Regular - 750ml
Residual Sugar
1 g/l
Alcohol Units

In stock

Now £22.50

Was £25.00


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The Style

Chardonnay (100%)
Light Full bodied
Dry Sweet
aint-Aubin Premier Cru 'Sur le Santier du Clou' 2011

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Saint Aubin is a wine producing commune in Côte de Beaune, the vineyards there are nestled in a side valley to the west of Chassagne-Montrachet. Saint Aubin is a lesser known wine producing area of Burgundy but Domaine Prudhon has history of producing wine there dating back four centuries.

The vineyard has passed down the generations and is now managed by Gérard and his wife Bernadette, along with their sons; Vincent and Phillipe. In fact, the whole family is still involved in producing the wines of Domaine Prodhun: Henri and Simone, the grandparents of the family, are still committed to working on the vines.

A lot of emphasis is put on allowing the terroir to show through in the wine and with this in mind, the vines are looked after with a lot of care, the yields are controlled so that the best fruit is picked and the vines can thrive. Once the berries are picked they are pressed as soon as they reach the cuverie. The wine ferments in oak barrels made up of between 25% and 30% new oak, it then undergoes malolactic fermentation for several weeks and the lees are stirred continuously to add texture to it.

The wine is fresh and mineral on the nose with hints of lemon peel. It has vibrant citrus fruit flavours which balance with the creamy oak characteristics. It is powerful with bright acidity and an elegant finish.