Originally from Beine, Christophe Patrice has worked on the family estate with his father and uncles since 1996. In 2006, he set up on his own with a 5 hectare vineyard and in 2011 acquired Domaine Daniel Roblot. He now has a 19-hectare vineyard at his disposal.

Winemaking

Planted on a variety of soils (from Portlandian to Kimmeridgian) on the limestone plateaux of the commune of Saint-Bris, the vines are 20 to 30 years old.
After a long, gentle pressing and twenty hours of cold settling, fermentation took place at around 16° to 18° Celsius using indigenous yeasts. Ageing for 6 months in stainless steel tanks.

Tasting notes

An expressive, fragrant nose with notes of exotic fruit, carried by the freshness of white flowers. Let yourself be seduced by a Sauvignon with a lively, fresh and delicate palate.

Recommended serving temperature: 10-12°C

Food pairing

Pairs well with seafood, goat’s cheese, mixed salad, and is perfect as an aperitif.