Jean François Rapet Saint-Romain Vielles Vignes 2013

The domaine Jean-Francois Rapet is located in Burgundy. This family estate is known for producing high quality wines that faithfully represent the Burgundy terroir. The estate has been managed by the Rapet family for several generations. They practice environmentally respectful viticulture with particular attention paid to the quality of the grape and soil work. The wines are carefully crafted using traditional methods highlighting the unique burgundy terroir. 

Saint-Romain is an appellation located in Burgundy in the Côte de Beaune stands at the foot of a high cliff but at an elevation which enables it to look out over a wide stretch of countryside. It is a very old, small, unique appellation that produces authentic and complex wines. 100,000 years ago, bears and lions roamed here and it has been a focus of human activity since neolithic times. It was one of the first places in Bourgogne where Celts and Gallo-Romans cultivated the vine. The appellation Saint-Romain, instituted in 1947, is for both red (Pinot Noir) and white (Chardonnay) wines. Labels often include the name of the Climat from which the wine derives. The red wines can carry the words Côte de Beaune after the name of the village or may call themselves Côte de Beaune Villages. 

The term “Vieilles Vignes” means that the grapes come from old vines often over 30 years old which contributes to the concentration and complexity of the wines. Vieilles Vignes are known for their concentrated flavors, complex aromas and balanced acidity, sugar and tannin levels. 

Saint-Romain is one of the emblematic cuvee of the estate. The Saint-Romain Vieilles Vignes 2013 is made from Pinot Noir grape variety. The Saint-Romain wines are characterized by their intense ruby-red or black cherry color. Its bouquet evokes small red fruits such as raspberry, cherry or gooseberry. They can develop riper fruit aromas with spicy and smoky notes and have refined and elegant tannins. The elegant and velvety character of this burgundian classic has a perfumed and sometimes smokey bouquet which destinies it to partner white meats and poultry in light sauces.  

SERVING AND KEEPING
Serve between 15 and 16°C. (59°F - 61°F).