All Bourgogne wines
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Bourgogne Côte Saint-Jacques

The Bourgogne winegrowing region produces great wines with historical and international renown.
Although the most famous may be the Premiers and Grands Crus, there are also many wonderful appellations Régionales and Village for you to discover.
With 84 appellations to explore, your adventure has only just begun!

For many years, the Bourgogne winegrowing region has claimed to have around 100 AOCs. However, there are in fact 84 AOCs. The rest made up by the Dénominations Géographiques Complémentaires (DGCs) within the Bourgogne AOC.  

Wine Characteristics


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 savior 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.
 

Wine Steward’s Tip


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.

 

Situation


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.

Appellations Régionales, explained by Jean-Pierre Renard

Terroirs

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.

Appellations Régionales, explained by Jean-Pierre Renard

Bourgogne appellations

  • Category

    Regionale Appellation ; Dénomination Géographique Complémentaire

  • Wine-producing region

    VIGNOBLES DE CHABLIS ET DU GRAND AUXERROIS

  • Information


    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.
     

  • Production surface area


    Area under production*:
    1 hectare (ha) = 10,000 m² = 24 ouvrées.
    Reds and rosés: 19.22 ha.
    Whites: 0.18 ha.
     

Coulour

Red and gris wines - Pinot Noir and Pinot Gris
White wines - Chardonnay

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