Based on conviction and rigour, Roger and Christine Saumaize pamper their small 9.5-hectare estate by applying biodynamic cultivation. Thanks to the ongoing progression in the quality of their wines, they no longer accept new clients because demand is so high.

• Note and opinion ofGeorges L Published on 2017-08-22

  Belle robe jaune pâle, le nez est légèrement vanillé et fin, la bouche est ample, minérale avec de la fraîcheur et une belle persistance - août 2017

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Although it represents just 3% of France’s vineyards (with a planted area of 27,500 hectares and production of 1,500,000 hl), Burgundy symbolises French wine around the world, along with Bordeaux and Champagne.

60% of the region’s wines are whites based on chardonnay, while 32% are reds using pinot noir grapes and 8% rosés and sparkling wines.

Its vineyards are northerly in location, with white wines that are lively but well-rounded, structured and complex, with flavours of citrus, white flowers, butter and hazelnut, sometimes with a touch of minerals or undergrowth.

As for the region’s reds, their acidity often gives them great potential for ageing. They feature notes of Morello cherries and red fruit, which gain in complexity as time passes.

Although Burgundy only has virtually two grape types, the extreme diversity of the micro-terroirs (called climates) confers an amazing diversity of nuances to the wines, depending on the soils, slope or orientation.

Vineyards tend to be very fragmented, with plots that are usually limited in size. This small scale of production essentially requires manual harvesting and can result in a whole range of different crops and wines from the same winemaker, which gives the finished product genuine personality.

Burgundy is made up of four geographical areas: Yonne (Chablis), Côte d’Or (Côte de Nuits and Côte de Beaune), Côte Chalonnaise and Maconnais.