Armand Heitz Saint-Romain Combe Bazin Blanc 2021

Armand Heitz Saint-Romain Combe Bazin Blanc is a white Burgundy from one of the highest and coolest villages of the Côte de Beaune.

Saint-Romain sits back from the main escarpment, in a rocky amphitheatre above Auxey-Duresses, with vineyards climbing to some of the greatest altitudes in the Côte d'Or. It was long regarded as a marginal address, and is better known to many as the home of the coopers who supply barrels to much of Burgundy, but the cool site and limestone soils have made it increasingly sought after as the climate has warmed. Combe Bazin is one of its named lieux-dits. Armand Heitz took over his family's vines in the 2010s and farms organically, with a regenerative approach that brings livestock, trees and hedgerows back into the vineyards.

Serve at around 11 degrees as an aperitif or with shellfish, goat's cheese or river fish, and drink over the next few years.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Fresh, Tensile
Grape Varietal: Chardonnay
Tastes Like: Comparable to a lightly oaked Chardonnay, but leaner, cooler and more citrus-driven than a New World example
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Saint-Romain AOC
Region: Saint-Romain, Côte de Beaune, Burgundy, France
Terroir: High ground in a rocky combe above the main slope, behind Meursault and Auxey-Duresses
Aging: Whole bunch pressed and raised in barrel with little intervention
Serving Temperature: 11–12℃ – Serve chilled

Armand Heitz took over his family’s vines in the 2010s, working from Chassagne-Montrachet and Pommard, and farms organically with a regenerative approach that brings livestock, trees and hedgerows back among the vines. Vinification is deliberately understated, with whole bunch pressing and little intervention.

Saint-Romain lies in the hills behind Meursault and Auxey-Duresses, tucked into a rocky combe well above the main slope of the Côte de Beaune. The altitude and cooler conditions there make it one of the freshest sources of white Burgundy, and the village has become increasingly sought after as growers look for sites that hold acidity in warmer vintages. Combe Bazin is a lieu-dit on the higher ground of the commune.

Aperitif: Perfect on its own, or with gougères and light canapés
Seafood: Excellent with oysters, prawns, mussels or grilled fish
Charcuterie: Pairs beautifully with jambon persillé, terrines and cured ham
Poultry: Ideal with roast chicken or a light cream sauce

Charolais: A Burgundian goat cheese, chalky and bright beside the wine
Mâconnais: Small and lactic, complementing the wine’s freshness
Comté: Nutty and firm, balancing the wine’s acidity
Chaource: Soft and creamy, met by the wine’s citrus lift

Jambon Persillé (Burgundian Parsleyed Ham Terrine)

Ingredients (Serves 8 as a starter):

• 1.2kg cooked ham hock or gammon, in large pieces
• 500ml dry white Burgundy
• 500ml light chicken or veal stock
• 2 sheets gelatine, or 1 pig’s trotter for a traditional set
• Very large bunch flat-leaf parsley, finely chopped
• 3 French shallots, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp white wine vinegar
• 1 bouquet garni
• Cracked black pepper
• Cornichons and crusty bread, to serve

Instructions:

1. Simmer the ham gently in the white wine and stock with the bouquet garni for one hour, until it falls apart easily.
2. Lift out the meat and strain the cooking liquid, then reduce it to around 500ml.
3. Soften the gelatine and dissolve it into the warm liquid, then stir in the vinegar and plenty of cracked pepper. Taste before adding salt, as the ham is already salty.
4. Flake the ham coarsely by hand into rough chunks rather than shredding it finely.
5. Combine the parsley, shallots and garlic, keeping the mixture generously green.
6. Layer the ham and the parsley mixture into a terrine, pressing lightly but leaving gaps for the jelly.
7. Pour the liquid slowly over so it works through every layer, then cover and refrigerate overnight.
8. Turn out and slice thickly, serving with cornichons and crusty bread.

Traditionally made for Easter across Burgundy, jambon persillé is exactly what these whites are for. The wine’s acidity and citrus lift cut through the salted ham and set jelly, while its restrained weight leaves room for the sheer quantity of parsley in the dish.