Saint-Romain La Combe Bazin, Domaine Pascal Prunier-Bonheur, 2016
Saint-Romain La Combe Bazin, Domaine Pascal Prunier-Bonheur, 2016
- 75cl
- 13%
- White Still
- Chardonnay
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Optimal drinking window: Now - 2027
There's something special about mature white Burgundy and the Saint-Romain La Combe Bazin from Domaine Pascal Prunier-Bonheur is absolutely delicious.
From the classic 2016 vintage, this has retained great tension and drive, as is often the case in Saint-Romain which naturally has a higher elevation and concentration of mineral rich soils. Very much a food wine, this is cracking value for a fully mature white Burgundy.
At ten years old, this 2016 is hitting its stride beautifully, having developed the honeyed, nutty complexity that makes mature white Burgundy so compelling. The primary fruit has integrated perfectly with the oak, creating that seamless middle-aged harmony we love. By 2027, expect more pronounced honeyed and waxy notes, though the Saint-Romain minerality should keep it lively well into the next decade.
Tasting Notes
AppearanceGolden yellow with hints of amber at the rim, showing its ten years of age.
NoseHoneyed orchard fruits meld with brioche and hazelnut, whilst a subtle mineral backbone keeps everything focused. There's a lovely waxy quality developing, with hints of lemon curd and fresh butter.
PalateThe wine has reached that perfect middle age where primary fruit and secondary complexity dance together beautifully. Stone fruits and citrus are wrapped in creamy texture, but the Saint-Romain minerality cuts through with precision. The oak is now fully integrated, adding spice rather than dominating.
FinishLong and saline with a satisfying mineral persistence that calls for another sip.
Overall impressionThis is mature white Burgundy at its most food-friendly and approachable.
Food Pairings
In Burgundy, this style of mature white would traditionally accompany the region's rich cuisine: coq au vin blanc, pike quenelles with Nantua sauce, or the local favourite of poulet de Bresse with morel mushrooms and cream. The wine's minerality makes it perfect with Chaource or young Chabichou goat's cheese. Escargots de Bourgogne in garlic and parsley butter would be another classic pairing, where the wine's acidity cuts through the richness whilst complementing the herbs.
We think this wine would go well with
Serve at 12-14°C to allow the complexity to unfold properly without losing the refreshing minerality. No need to decant, but do open 30 minutes before serving to let it breathe. Use proper Burgundy glasses with a generous bowl to concentrate the aromatics. This wine is at its peak now, so don't overthink the service.
La Combe Bazin sits on the hillsides above Saint-Romain village, where higher elevation and cooler temperatures preserve natural acidity. The soils are a mix of limestone and clay with significant mineral deposits, creating wines with distinctive tension and drive. This altitude advantage gives Saint-Romain whites their characteristic precision and age-worthiness compared to lower-lying Burgundy villages.
Saint-Romain occupies a cooler, more elevated position in the Côte de Beaune, sitting behind the premier cru slopes of Auxey-Duresses and Meursault. The appellation produces both red and white wines, though it's the whites that show particular distinction thanks to the altitude and mineral-rich soils. Unlike its more famous neighbours, Saint-Romain offers exceptional value whilst delivering authentic Burgundian character and impressive aging potential.
The 2016 growing season in Burgundy started promisingly but turned tricky, with spring frosts causing real damage in some vineyards before a warm, dry summer rescued what remained. Hail struck parts of the Côte de Beaune particularly hard, reducing yields but concentrating what survived. The harvest began earlier than usual, with growers picking healthy, ripe grapes under ideal September conditions.
What emerged from the cellars shows real class: reds with genuine depth and structure that sidestep the over-ripeness trap of some warmer years, while the whites display that brilliant tension between richness and minerality that makes great white Burgundy so compelling. The Pinot Noirs have lovely fruit intensity without losing their sense of place, and the Chardonnays show beautiful balance. We find these wines drinking beautifully now but reckon the better examples will reward patience until the late 2020s, particularly the premier and grand crus which have the stuffing to go much longer.
FAQs
What does this wine taste like?
Mature white Burgundy with honeyed orchard fruits, brioche, and hazelnut, balanced by crisp mineral tension from the higher elevation vineyards.
When should I drink this wine?
It's drinking beautifully right now at ten years old, having reached that perfect balance between fruit and complexity.
What food pairs well with this wine?
This is made for rich, creamy dishes like chicken in white wine sauce, fish in beurre blanc, or roasted pork with mushrooms. The acidity also makes it brilliant with soft goat's cheese or Chaource.
How should I serve this wine?
Serve lightly chilled at 12-14°C in proper Burgundy glasses. Open 30 minutes before serving to let it breathe and show its full complexity.
Is this good value for white Burgundy?
Absolutely. Saint-Romain delivers authentic Burgundian character and impressive aging potential at a fraction of the cost of more famous villages like Meursault or Puligny.
Why is Saint-Romain different from other white Burgundies?
The higher elevation and cooler temperatures give Saint-Romain whites distinctive mineral tension and natural acidity, creating wines with excellent aging potential and food-friendly freshness.
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