Domaine st. Prix
Saint Bris le Vineaux is the largest of the viticultural communes of the Yonne department. The little town of Saint Bris le Vineux itself has 1000 inhabitants, while the commune covers 3000 hectares of which 450 are covered with vines and 380 cherry trees. St Bris le Vineux lies 5 miles south of Auxerre and to the west of Chablis. Out of the 80 producers in St Bris le Vineux.
History
St Bris le Vineux owes its name to a Christian martyr, Saint Priscus, or in French Saint Prix (hence the name Domaine Saint Prix, owned by the Bersan family). The name Saint Bris remains from the original Saint Prix. After the revolution the "Le Vineux" was added.
In 1358 Saint Bris was sacked by the English who had already taken over Auxerre. Nine years later Prince Edwards troops pillaged it again. Walls were built at the end of the 14th century to preserve the town and these walls remained until the middle of the 18th century. There were 17 towers and 3 entrances to the town while underground galleries connected all the houses and the streets.
In 1635 a tax was levied on wine. One twentieth of the value of the wine harvested had to be donated towards the repairs to the walls.
In 1668, the county of Auxerre, including St Bris, became part of the Duchy of Burgundy.
Origin of the vines
The white wine of St Bris was written about in 1180.
In 1934 Charles VI spoke about the red variety, Pinot Noir, when recording the murder of a youth from St Bris who had not correctly separated the Pinot grapes from the others!
During the 19th century and up until the 20th century, many large production grape varieties were introduced. However, between 1920 and 1925 the plantations were modified and the winegrowers concentrated on selected varieties such as Aligote, Chardonnay and Sacy.
The Sauvignon grape variety was planted later between 1950 and 1955 and came originally from Sancerre to the west. Sauvignon de St Bris was very popular in Paris even before earning its VDQS status in 1974. This wine is now becoming increasingly popular in the British Isles, with its aromas of gooseberry, blackcurrant and fresh clean steely finish.
In 1970 producers replaced some of their white grapes with red. This was due to a lack of red wine in France, brought about by the independence of Algeria. About 100 hectares of Pinot Noir were planted at that time.
Soil Type
At St Bris the soil is of a different type than in other communes. There is a mixture of clay and chalk, stones and gravel. The viticultural basin is of the Jurassic period with Portland stone on the plateau, kimmeridgen on the medium and upper slopes, and hard limestone in the lower part of the valley. The lower slopes are vulnerable to frosts, as in the neighbouring commune of Chablis.
The Cellars
The cellars of the Bersan family are built under some of the original fortifications, next to the church, which dates back to the 12th and 17th centuries. The fortified town was built in such a way that it could house all its inhabitants underground, during the time of a siege. For example, the bread oven can still be seen under a staircase in Bersan’s cellar.
The cellars are perfect for storing wine, with constant temperature and humidity throughout the year. The Bersan house and cellars are now recognised as historic monuments both underground, with the superb cellars, and above ground, with a remarkable fireplace dating back to 1591. Also in this cellar an underground passage was discovered: a corridor 50 foot long which served as a strategic vantage point which could be disguised by moving one stone.
Three stone presses still exist, in which the grapes were trodden. Today the methods are rather more modern.
The Vineyards
The Bersan vineyard consists of a total of 28 hectares, which are mainly planted as follows:
Sauvignon : 2.5 hectares
Aligote : 9 hectares
Chardonnay : 2 hectares
Pinot Noir : 8 hectares
The Sauvignon is dry and crisp with very clean gooseberry Sauvignon characteristics. The French prefer to drink it as an aperitif, but in England it is greatly appreciated with a fish or poultry dish.
The Aligote is delicious after a year or two’s bottle age and should be drunk with the first course of a meal. Its delicate fresh style brings out the best flavours at the beginning of a meal. It accompanies sea-food particularly well.
The Chardonnay is a fuller style and accompanies well the richer fish dishes and poultry.
The Pinot Noir is fresh, fruity and delicious and can be placed somewhere between Beaujolais and Côte d’Or in style. This wine. Light in style, suits a variety of dishes, from poultry or meat to cheese and according to taste can be served either at room temperature or slightly chilled.
