| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2004 |
| Country | France |
| Type of Appellation | AOC |
| Region | Burgundy |
| Appellation | Unspecified |
| Classification | Premier Cru |
| Estate | Château Santenay |
| Cuvée | Les Puillets |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
|
Bottle (75cl)
Valuation
|
|
| Feb 2026 | Between £47 and £53 |
|---|
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|
Youth
2004 - 2007
|
Maturity
2008 - 2013
|
Peak
2014 - 2020
|
Decline
2021 - 2028+
|
| Grape variety | Percentage |
|---|---|
| Pinot Noir | 100 % |
Château Santenay’s “Cuvée Les Puillets” 2004 Premier Cru is a red Burgundy that exemplifies the refined elegance for which the region is renowned. While details about the precise vineyard site and blend remain unspecified, this wine is likely crafted predominantly from Pinot Noir, the signature grape of Burgundy reds. The 2004 vintage was a classic year with moderate conditions, yielding wines with freshness, supple structure, and expressive aromatic profiles. Vinified with meticulous attention typical of Premier Cru terroirs, this wine would have benefited from careful oak maturation, enhancing the delicate balance between fruit and savoury notes. Expect an evolved aromatic palette, perhaps with layers of red and black fruits, undergrowth, soft spices, and earthy undertones indicative of careful ageing in bottle.
Burgundy, lying in the heart of eastern France, is celebrated for its limestone-rich soils and varied microclimates that create subtle distinctions from one vineyard to the next. The region's temperate continental climate allows grapes to ripen slowly, nurturing complexity and finesse. Château Santenay itself is historically significant, and its Premier Cru parcels are reputed for producing wines of both depth and precision. The patchwork of vineyards, each with distinct exposures and soil compositions, contributes to Burgundy’s international acclaim for terroir-driven wines.
Food pairings should pay homage to the wine’s refined structure and mature profile. Think classic Burgundian dishes like coq au vin or boeuf bourguignon, whose rich sauces will complement the wine’s savoury character. Delicate game birds, roasted duck, or a wild mushroom risotto, as well as aged, earthy cheeses such as Epoisses, would also highlight its complexity.
To best appreciate the nuances developed over bottle ageing, serve this wine slightly below room temperature—ideally between 15-17°C. Allowing the wine to breathe in a decanter for up to an hour prior to serving can further enhance its aromatic depth and reveal its multi-layered character.
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