Saint-Romain Paul Dugenais 1990
Produced by Paul Dugenais, a négociant-éleveur based in Nuits-Saint-Georges in the Côte-d'Or, this wine holds the Appellation Saint-Romain Contrôlée classification. It originates from the 1990 vintage, recognized as a magnificent, rich, and complex year that earned a score of 96 points.
Saint-Romain is situated in the higher part of the Côte de Beaune, nestled at the foot of a steep cliff west of Meursault. It stands out as one of the most geologically interesting villages in the area. The vineyards are planted on Lias soils composed of limestone and marl with clayey sections, producing both red wines from Pinot Noir and white wines from Chardonnay. Although the village does not have any Premier Crus, its higher altitude imparts a distinct freshness and minerality to the wines. It is widely regarded as an underrated source of precise and lean Côte de Beaune wines.
Located in eastern France, the broader Burgundy region was historically shaped by medieval monks who meticulously mapped the area's countless terroirs. The region focuses almost exclusively on Pinot Noir and Chardonnay, turning terroir into an art form with its intricate system of climats. Stretching from Chablis in the north to the Côte d'Or and Mâconnais in the south, the characteristic limestone soils of Burgundy yield some of the most sought-after and elegant wines in the world.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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