The Bersan family have been living in Saint-Bris for many generations. Jean-Louis and his son Jean-Christophe own 20 hectares of vines there. They convert all of their fruit into wine at their winery, located just outside the village center.
Jean-Christophe Bersan pulls some Sauvignon from tankThe Bersans also make a red wine from the neighboring village Irancy.
They are currently in conversion to organic viticulture, and will be certified in 2011.
Average yields for their Saint Brie Sauvignon Blanc is around 55 hectoliters per hectare, or 3.5 tons per acre. The wine is fermented and aged in stainless-steel tanks, where about 33% of the wine passes its malolactic fermentation.
Domaine Bersan St. Bris
Tasting Notes: Very aromatic (grapefruit and flowers) with medium-body, citrus and mineral notes on the palate, and a crisp, mouthwatering finish.
Food Match: Works well as an aperitif and is a great partner for shellfish, light fish, cold salads and goat cheese.
Domaine Bersan Irancy Cuvée Louis Bersan
100% old-vine Pinot Noir. Average yield of 40 hl/ha (just under 3 tons to the acre). Aged in oak barrels that have already seen one wine.
Tasting Notes: The minerals and acidity really lift the fruit of this wine.
Food Match: An ideal partner for simple plates like baked chicken, pork chops or, if one has a bit more time, coq au vin.
|Charles Neal Selections||
Domaine bersan st. bris & irancy