SAVIGNY-LÈS-BEAUNE PREMIER CRU LES MARCONNETS

SAVIGNY-LÈS-BEAUNE
PREMIER CRU
LES MARCONNETS

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2014

Varietal

100% Pinot Noir.

Tasting notes

Colour: Bright ruby with luminous highlights.

Bouquet: Aromas of fresh red fruit (wild strawberry, cherry), delicate floral notes (rose petal) and a subtle touch of spice and undergrowth.

Palate: Silky texture and fine balance, with fine tannins. Flavours of ripe red berries, earthy nuances and a hint of cinnamon that stretch into a long, elegant finish.

Food and wine pairing

Ideal with roast poultry, pork filet mignon or small game such as rabbit. It also goes wonderfully with soft cheeses such as Reblochon or Brie.

Serving suggestions

Ideally served at a temperature of 15-16°C. (59-61°F.).

Ageing potential

6 to 10 years. This wine will gain in complexity over time, developing tertiary aromas of dried flowers, leather and truffles.

Origins

Savigny-Lès-Beaune has 22 Climats classified as Premier Cru. Like an unfolding map, the landscape widens between the Montagne de Corton and Beaune. The heights of the Côte de Beaune stand back a little on either side of a small river, the Rhoin. The vineyards are ancient. For a long time, it belonged to the Ducal estate, neighbouring abbeys and the Knights of Malta. The large castle at the heart of the village of Savigny dates back to the 14th century and is an indication of the region's legitimate claim to the title.

The village of Savigny benefits from a unique situation that gives rise to two different types of wine: the neighbouring slope of Pernand-Vergelesses produces mineral, fruity and elegant wines, while the other, located near Mont Battois, produces richer nectars with more structure.

The ‘Les Marconnets’ climat is located at the northern end of the Savigny-lès-Beaune appellation, on the border with the Beaune appellation. Soils rich in clay and limestone. Exposure: south-east.

Vinification and maturing

The grapes are harvested and sorted by hand before 50% are destemmed. Vinification takes place in open wooden vats, with a long maceration period (around 3 weeks) to extract the best from the grapes. The cap is punched down twice a day during fermentation, at a controlled temperature of 30°C, and the wine is pumped over every 4 days. The wine is then placed in oak barrels (30% new) for around 15 months. Light filtration before bottling.