SAVIGNY-LÈS-BEAUNE PREMIER CRU LES MARCONNETS

SAVIGNY-LÈS-BEAUNE
PREMIER CRU
LES MARCONNETS 2014

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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.

Vintage : 2014

After three years of low-volume harvests, 2014 marks a return to normal, despite disparities from one sector to another.

In spring, the vintage promises to be an early one. The warm, dry weather conditions benefited the vines. They gave us hope of an abundant harvest and kept the vines healthy. However, the harvest potential was affected by some coulure (failure of the flowers to develop into fruit).

During the summer, Burgundy was hit by a violent hailstorm, which caused considerable damage. In Nuits-Saint-Georges in particular, a hailstorm on 28 June reduced the harvest in some plots.

The lack of sunshine meant that the lead acquired at the start of the cycle was lost. However, despite the damp, cool weather, ripening got off to a good start at the end of August. The sun, accompanied by a northerly wind, returned from the first days of September. These were ideal conditions for optimum ripening of the grapes and maintaining good health. Burgundy, like other vineyards, experienced a few outbreaks of acid rot, but this was a one-off, localised phenomenon, and remained an exception in a generally very healthy year.

In mid-September, the harvest began in sunshine and good spirits. The ripe, healthy, aromatic grapes were sent to the cellars, promising wonderful vintages.

SAVIGNY-LÈS-BEAUNE PREMIER CRU LES MARCONNETS 2014