About Santenay 1er Cru La Maladière
- Style
- Red
- Grape Varieties
- Pinot Noir
- Price Range
- ¥7,000–10,000
Domaine Lucien Muzard et Fils, based in Santenay, is a ninth-generation family estate tracing its roots to 1645, now farmed entirely organically. The Santenay 1er Cru 'La Maladière' is sourced from 4.35 hectares of 60-year-old Pinot Noir vines on limestone and clay soils. Whole-cluster fermentation is employed, yielding a wine of refined red fruit — cherry and raspberry — with subtle earthy undertones, a distinct mineral backbone, and silky tannins. Minimal-intervention winemaking allows the purity of the terroir to shine, producing a wine that is both approachable in its youth and capable of graceful aging.
An essential bottle for any serious Burgundy collector. Its precision and terroir-driven character make it a benchmark expression of Santenay premier cru at exceptional value.
New to wine?
A perfect introduction to the elegance of Santenay Pinot Noir — sophisticated yet approachable, with bright red fruit and silky texture.
Food Pairings
Pairs beautifully with roasted poultry, grilled duck breast, mushroom risotto, and aged Comté cheese.
When to drink it
Ideal for intimate dinner parties, celebratory meals, or as a thoughtful gift for a Burgundy enthusiast.
Terroir & Winemaking
Hand-harvested grapes, whole-cluster or partial destemming vinification, aged in French oak barrels (moderate percentage of new oak) for approximately 12–15 months. Organic farming certified since 2009.
About the producer
Domaine Lucien Muzard et FilsSantenay's oldest organic estate — 9 generations of family winemaking since 1645, with 60-year-old vines in premier cru La MaladièreVisit the producer page →Frequently Asked Questions
- What does this wine taste like?
- It features vibrant red cherry and raspberry flavors with a distinct mineral finish, earthy undertones, and silky tannins typical of Santenay's limestone-clay soils.
- What food pairs best with this wine?
- It pairs perfectly with roasted duck, mushroom dishes, aged Comté cheese, and soy-sauce based Japanese poultry dishes such as yakitori.
- When is the best time to drink this?
- It is drinking beautifully now but will continue to evolve and gain complexity over the next 5 to 8 years.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier