Côte Saint-Jacques- Appellation vin de Bourgogne

Bourgogne
Côte Saint-Jacques
APPE LLATI O N D ’ O R I G I N E C O N T R Ô LÉ E
Appellation Régionale of the Joigny region (Yonne).
The words CÔTE SAINT-JACQUES may be appended to the word
BOURGOGNE only for red, gris, rosé or white wines produced within the
defined area of the appellation.
Producing commune: Joigny.
On the label, the words CÔTE SAINT-JACQUES must follow the word
BOURGOGNE.
TASTI N G N OT E S
This handsome slope was formerly planted with Pinot Noir, Pinot Gris and
Tressot grapes with a little Épicier (Mesier, Maille) and Cot (Malbec, called
“plant du roi” in the Bordeaux region). Its vin gris has been its saviour
because today the Côte Saint-Jacques produces not only red Pinot Noir
wines, rosés, and Chardonnay whites, but also the famous wine made from
the Pinot Gris grape (called “Beurot” in the Côte de Beaune and Côte de
Nuits) as well as the Pinot Noir. It is pressed before fermentation and has a
healthy pink colour. It produces a wine that is un-acidic, floral (with aromas
of hawthorn), pleasant, and lip-smacking.
The reds, not notably tannic, are drunk for their fruit (gooseberry, cherry).
The whites are tasty and best enjoyed young while they are at their most
sprightly.
SERVIN G S U G G E S T I ON S
Red: roasted red meats go marvellously well with the subtle perfume
and delicate tannins of this easygoing wine. Poultry, roast or fricasseed,
and rabbit echo its aromatic delicacy, while soft-centred cheeses of the
Camembert type are enhanced by its aromas of small red fruits.
Serving temperature: 11 to 13°C.
The vin gris partners meat fondus, wrapped veal slices (paupiettes de veau),
as well as stuffed peppers, fish in sauce, and of course the Burgundian
specialty of snails with garlic, butter, and parsley (escargots de Bourgogne).
Serving temperature: 11 to 13°C.
White: avocados, cooked cheese-topped chichory, green beans, deep-fried
whitebait, cold roast pork. Cheeses: Comté, Beaufort, Gruyère, and goat
cheeses.
Serving temperature: 11 to 13°C.
No. 11
Bourgogne Côte Saint-Jacques
Troyes
Troyes
TG
V
Se
Ligny-le-Châtel
n
in
ço
re
n
ma
JOVINIEN
Ar
Joigny
Dannemoine
n
Yon
e
Molosmes
Épineuil
Villy Maligny
Tonnerre
Lignorelles
FontenayParis
La-Chapelle6
près-Chablis
et Joigny
Bleigny- Vaupelteigne
Collan
Poinchy
TONNERROIS
le-Carreau
Fyé
Beines
Milly
Dijon
Fleys
Venoy
Auxerre
Viviers
Chablis
Béru
Chichée
Courgis
Quenne
ChemillyPoillyVaux
sur-Serein
sur-Serein
Saint-BrisChitry Préhy
le-Vineux
ChampsSaint-Cyr-lès-Colons
sur-Yonne
Escolives Bailly
CHABLIS
Jussy
Irancy
NoyersCoulangesVincelottes AUXERROIS
sur-Serein
la-Vineuse
Cravant
Migé
Nitry
Val-de-Mercy
Vermenton
A
Chablis Grand Cru
Chablis Premier Cru
Chablis
Petit Chablis
Saint-Bris, Irancy
Charentenay
Bourgogne aligoté
Bourgogne Chitry
Bourgogne (blanc et rouge)
Bourgogne Côte Saint-Jacques
Bourgogne Côtes d'Auxerre
Bourgogne Coulanges-la-Vineuse
Bourgogne Épineuil
Bourgogne Tonnerre
Bourgogne Vézelay
Crémant de Bourgogne
Dijon
et Lyon
VÉZELIEN
Asquins
Vézelay
Tharoiseau
Avallon
Saint-Père
L O C AT I ON
The most northerly vineyard of Bourgogne and the nearest to Paris, the Côte
Saint-Jacques at Joigny has a place both in the history of wine and the history
of gastronomy. In the 19th century, the Joigny vineyards covered some 2,000
hectares but then dwindled away to little more than a memory. But a handful of
growers, by concentrating on the best of its Climat- the Côte Saint-Jacques –
brought it back to life. The slopes have a southerly to South-easterly exposure
and overlook the valley of the Yonne and town of Joigny. They are protected
from the North by the plateau on which stands the forest of Othe. The presence
of the river below creates a micro-climate which frequently enables them to
avoid spring frosts.
S OI L S
The Côte Saint-Jacques between Auxerre and Sens overlooks Joigny and the
river Yonne. The vineyards stand on chalky (Turonian) sub-soil capped with flinty
clays which are an extension of the Othe forest.
C OL OU R (S) A N D G R AP E VAR I E T Y ( IES)
Red and gris wines - Pinot Noir and Pinot Gris.
White wines - Chardonnay.
PROD U C T I ON
Area under production*:
Average annual yield**:
1 hectare (ha) = 10,000 m² = 24 ouvrées.
1 hectolitre (hl) = 100 litres = 133 bottles.
Reds and rosés: 19.22 ha.
Whites: 0.18 ha.
Reds and rosés: 767 hl.
Whites: 14 hl.
*In 2011 **5 years average, 2007-2011
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