2013 St. Romain Blanc: As with the Aligoté we acquired the St. Romain grapes as part of a large plan to expand our domaine. St. Romain is about the perfect terroir to make chardonnay; fossilised coral, various expositions to the sun and a long growing season. 150 cases made and ~ 16% new oak.
This wine was imported directly from Maison Alex Gambal. To see other wines currently available from Maison Alex Gambal, please click the link with the name of this producer underlined above, just to the right of "Producer."
October 1, 201589 Behind the main slope of the Côte de Beaune, Saint-Romain produces some delicious white wines that have extra freshness. This wine, all fruit and light mineral texture, offers apricot and peach flavors that are cut with acidity. The aftertaste adds a more mineral element. Drink from 2016.
June 201588 The 2013 Saint Romane Village, a mix of Sous la Roche and Sous le Château lieux-dits, has a slightly muted nose on first pouring - light brioche and vanilla scents plus a touch of chalk dust. The palate is medium-bodied with orange zest and marmalade, fine acidity with a well-balanced, quite "punchy" finish that lingers nicely in the mouth. This is one of those wines that starts in understated fashion and finishes with style. There have been quite a few changes at Alex Gambal since my last visit, two or three years ago. This time I met with winemaker Alexandre Brault who came in to help Alex run the day-today operations since the beginning of 2014. "I was in charge of banking before. How can we make the wines better? That was by getting hold of the vines. And how can we guarantee making some wine each year? The answer was again, getting hold of the vines. There are more and more small negoçiants so there is a lot of pressure for grapes. Prices are going through the roof. What we have been working on is a merger with Christophe Buisson in St. Romaine and we are now managing all his vines. We have also purchased and long-term leased vines in Volnay (Robardelle and Petit Gamay), Saint Romain, Auxey-Duresses, Puligny-Montrachet and Pommard (Lambots), so that this year we will have a total of 12 hectares. We are still going to keep some of our contracts for growers where we can dictate the kind of fruit we want. In terms of winemaking, we have hired Mathieu Thevenard who was working with Géraldine Godot (who has gone to Domaine de l'Arlot.) We probably have a more subtle use of oak nowadays to keep as much tension in the wines as we can. We are also doing a little whole cluster when we can. Our vines are certified organic and we are practicing biodynamic, but we'll see whether we go for certification. We have a new chef de culture from de Montille, Mikael Schwab, who is very influenced by biodynamics. So with the bigger acreage we now have a team in place to tend the vines. We are also using larger vessels during the barrel aging, 350-liter, demi-muids and so on."
June 15, 201587 This too evidences notes of petrol that sit atop the green apple, floral and discreet citrus elements. The round and relatively forward middle weight flavors exude a fine bead of minerality on the vibrant and mouth coating finale. This should benefit from one year of bottle age to allow this refreshing effort to unwind.