Saint Aubin, 1er Cru En Remilly Blanc 2013, Domaine Guy Amiot et Fils
  • Saint Aubin, 1er Cru En Remilly Blanc 2013, Domaine Guy Amiot et Fils

    SKU: BUW09413S

    St Aubin’s vineyards border both Chassagne- and Puligny-Montrachet. En Remilly would be one of the most acclaimed sites hence it’s Premier Cru status.

    Partly fermented in French oak barrels (1/3) and stainless steel tank. After 12 months of ageing, the wine is pumped back to one tank for bottling preparation.

    Indian summer conditions in 2013 ensured ripeness to balance the fresh character. Apricot blossom and lime-flower scents intermingle with the mineral notes. The palate is very well balanced with a taut line of acidity, very good weight.

    • About The Producer

      Domaine Guy Amiot Et Fils

      Domaine Guy Amiot in Chassagne-Montrachet possesses a line up of crusthat are enviable. Founder Arsène Amiot started acquiring parcels in Chassagne including several premier crus and a few rows of Le Montrachet. Under his direction, Domaine Amiot became one of the first to begin estate-bottling their production. Their work springs from a long tradition begun in the 1920s under the direction of founder Arsène Amiot. Arsène started acquiring parcels in Chassagne in the 1920s, including VergersClos Saint JeanCaillerets, and Dent de Chien (which would later become le Montrachet), and under his direction Domaine Amiot became one of the first domaines in Burgundy to bottle their own wines.  

      Arsène’s son Pierre took over in the 30s, adding more parcels such as MaltroieChampgains, “Les Chaumes,” Macherelles and Chaumées, and their parcel in Puligny-Montrachet, Les Demoiselles. By the time Guy Amiot (who the current domaine is named after), took over in 1985, the domaine had built up very impressive holdings and had passed the knowledge of how to best care for the vines down from generation to generation. There was a continuity of work in the vineyards that led to solid consistency in the wines. In 1993, Guy’s son Thierry Amiot took over and has been both respecting the tradition and striving for improvement ever since.  


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