This vineyard is literally adjacent to the soon to be premier cru, Clos sur la Roche vineyard, right on the border with Pouilly-Fuisse in the Maconaise. The middle-Jurassic monolith of Sur la Roche towers over the village of Vergisson. Les Creches, which rides the back of the Roche, is most likely limestone from the latest Bajocian to the early-Bathonian 166 to 168 million years ago called Calcaire à Chailles. Chailles are rounded, oblong shaped chert (aka flint) stones which formed from a silica (quartz) ooze that developed from dissolved diatoms and radiolarians (types of alga) on the seabed. Although these chert nodules stud the limestone strata, they are much harder than the limestone which surrounds them. For this reason, quarrymen typically avoid areas where chailles are common because these stones are too difficult to cut through.
Saumaize, once discovered, is one of the great bargains in white Burgundy. Here you have a beautiful, single-vineyard St-Veran, with true limestone minerality and, as Neal Martin says, a crisp “flintiness.”
“The 2017 Saint-Véran Les Crèches has a wonderful, expressive bouquet of yellow plum, mirabelle and Golden Delicious apple, underpinned by a subtle mineralité. The palate is fresh and vibrant with crisp acidity and real flintiness coming through toward the finish, which shows great persistence. Saint-Véran at its best. – 92 Points Neal Martin, Vinous.com
“From rocky soils high in active limestone, the 2017 Saint-Véran Les Crèches unfurls with scents of citrus fruit, crisp yellow apple and a deft touch of new oak. On the palate, the wine is medium to full-bodied, deep and textural, with considerable concentration, a bright spine of acidity and a long finish. This is a muscular wine this year, and it should evolve with interest for a decade.” 91 points The Wine Advocate
100% barrel fermented and 100% M-L fermentation. Wine was aged for 12 months in 228-liter French oak barrels. Barrels are used 6 years before being changed. While the wine is aged on the fine lees, batonnage is practiced once every 10 days for 9 months which helps to bring fat and finesse to the wine.