Santenay Rouge, Domaine Benoit Girardin, 2023
Santenay Rouge, Domaine Benoit Girardin, 2023
- 75cl
- 14%
- Red Still
- Pinot Noir
Couldn't load pickup availability
Optimal drinking window: 2026 - 2032
"A classic Santenay blend from two parcels: the young vines in Le Champs de Sud bring freshness and bright raspberry fruit, while the 60-year-old vines in Le Champ Claude add structure and depth. The result is a harmonious wine with vivid red cherry, dark raspberry, and fine, silky tannins. The finish is persistent and satisfying."
Our note
Son of Yves and nephew of Vincent, Benoit Girardin has steadily carved out his own reputation and is already turning heads in the Parisian restaurant scene. 2023 was a standout vintage for Girardin, delivering both quantity and quality.
While white yields were typical, the reds saw an unprecedented abundance. The whites were harvested first, beginning on September 7th, with the reds following on September 10th. Whites show a harmonious balance between sugar and acidity, with greater maturity and slightly softer acidity compared to 2022. The reds are all 100% destemmed with no fining or filtration, while the whites retain purity and definition with meticulous filtration.
At the time of writing, in 2026, the 2023 is in an open and generous phase that makes it genuinely good drinking straight away — the fruit is vibrant, the tannins have already settled, and there is nothing to wait for if you want pleasure tonight. Over the next two to three years the primary cherry fruit will begin to integrate and a little more earthiness and spice will emerge, adding complexity without losing freshness. We would expect it to be at its most complete somewhere around 2028 to 2030. Beyond that it may begin to fade gently, so we would not push it much past 2032 unless you have a particularly well-kept cellar.
Tasting Notes
AppearanceClear, mid ruby with a bright, youthful rim.
NoseFresh red cherry and raspberry lead, with a pretty violet lift and a faint suggestion of dried herbs underneath. There is a light earthy quality that is very much Santenay — not rustic, just rooted.
PalateLight to medium weight, with lively acidity keeping everything in motion. The fruit is precise and uncluttered, the tannins genuinely silky rather than just soft, and there is a pleasing savoury edge that arrives mid-palate and lingers.
FinishClean and mineral, with a fine chalky grip on the close that sets this apart from a simple fruity village red.
Overall impressionA focused, confident village Burgundy that punches well above its postcode.
Food Pairings
In Burgundy, a wine like this would naturally find its way to the table alongside poulet de Bresse roasted simply with butter and tarragon, or a slice of jambon persillé, the parslied ham terrine that is a staple of any proper charcuterie spread in the region. Andouillette from Dijon, pungent and unapologetic, is a classic local match for wines with this kind of mineral backbone. Further into autumn, a daube of beef with mushrooms and lardons would suit it perfectly. Époisses or Comté at room temperature would finish the meal without overwhelming the wine.
We think this wine would go well with
Serve at around 15-16°C — cool enough to keep the acidity lively, but not so chilled that the fruit closes up. This does not need decanting, though giving it twenty minutes in the glass works wonders as it opens up. A standard Burgundy balloon, wide enough to let the nose breathe, is the right vessel here.
Santenay sits at the southern tip of the Côte de Beaune, where the hillside vineyards are predominantly limestone and marl with clay-rich soils lower down. The elevation is modest by Burgundian standards, but the aspect and drainage are good, producing wines with a firmer, more mineral backbone than the richer soils further north might suggest. The 2023 growing season was warm and dry through the summer, delivering excellent ripeness without the heat stress that troubled some earlier vintages, and the harvest came in healthy and clean across the appellation.
Santenay is a village appellation at the southern end of the Côte de Beaune, often overshadowed by its more glamorous neighbours Chassagne-Montrachet and Puligny, but quietly producing some of the Côte's most honest and well-priced Pinot Noir. It has its own premiers crus, including Clos de Tavannes and La Comme, though the village-level wines have improved markedly in recent years as younger producers bring more care to the cellar. The wines tend to be earthier and slightly more structured than those from Volnay or Pommard, with a characteristic mineral grip that gives them real identity.
The 2023 growing season in Burgundy unfolded like a cautionary tale about climate change, then pulled off a last-minute redemption that left everyone rather stunned. After a warm, early spring pushed budbreak ahead of schedule, the vines endured a thoroughly miserable summer of persistent rain and cool temperatures that had growers muttering darkly about rot and dilution. Just when things looked dire, September arrived with glorious sunshine and dry winds that concentrated the fruit and saved the harvest—though not without some frantic sorting in the cellars.
What emerged from this meteorological rollercoaster are wines that wear their vintage on their sleeve: Pinot Noirs with bright, singing acidity and red fruit that feels almost crystalline in its purity, whilst the Chardonnays show remarkable tension and mineral drive. The reds are drinking beautifully now if you fancy immediate pleasure, but we suspect the better villages and premiers crus will reward patience over the next decade. It's not a powerhouse vintage, but there's something genuinely charming about these wines—they remind us why we fell for Burgundy in the first place.
FAQs
What does this wine taste like?
Fresh red cherry and raspberry with a floral lift, a gentle savoury edge, and a clean mineral finish. The tannins are silky and the acidity is lively, giving the wine real energy without any sharp edges.
When should I drink it?
It is drinking well already in 2026 and will continue to do so until around 2030 to 2032. There is no need to wait, though a couple more years in the cellar will add a little more complexity and spice.
What food should I serve with it?
Classic Burgundian matches work well here: roast chicken, ham terrine, mushroom dishes, or a good Comté. It is versatile enough to handle a simple weeknight roast as well as a more considered dinner.
How should I serve it?
Serve at around 15-16°C in a standard Burgundy balloon. No need to decant, but twenty minutes in the glass before drinking makes a real difference as the wine opens up.
Who is Benoit Girardin?
Benoit Girardin is a young Burgundian producer from a family with deep roots in the region. The domaine is still relatively new but has quickly earned attention for wines of clarity and balance, particularly at the village level where value is often hardest to find.
Is Santenay worth taking seriously?
Absolutely. Santenay sits at the southern end of the Côte de Beaune and is often overlooked in favour of more famous names further north, but the best producers here are making genuinely characterful wines at prices that the rest of the Côte de Beaune can rarely match. This is one of them.
Explore related wines
What are you looking for tonight? Tell me the occasion, a grape, a region — or just try a suggestion below.
Your recommendations will appear here.
-
-
Speak to one of our Wine Gurus
Speak to a Wine GuruWith years of experience, our team can help you with all your wine buying and selling needs