Français English

SAVIGNY-LÈS-BEAUNE
PREMIER CRU 2018

HomepageOur winesOur range of winesSAVIGNY-LÈS-BEAUNE
PREMIER CRU

SAVIGNY-LÈS-BEAUNE
PREMIER CRU 2018

click on one of the vintages below for further information
2014   2017   2018   2019  

Varietal

100% Pinot Noir.

Tasting notes

Colour: Ruby with dark red highlights.

Nose: Cherry and strawberry, opening to more complex notes of spice, vanilla and empyreumatic aromas.

Palate: Powerful and harmonious on the palate, with predominantly black and red fruit flavours.

Food and wine pairing

This Premier Cru goes perfectly with dishes in sauce, grilled and roasted red meats. It also goes well with poultry, pork and veal. It also goes well with washed-rind cheeses such as Époisses, Langres and Soumaintrain.

Serving suggestions

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

Ageing potential

This Premier Cru requires a few years' rest before opening. It can be kept on average for 10 years.

Origins

Savigny-Lès-Beaune is a village appellation in the Côte de Beaune, in the Côte-d'Or, with 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 in the heart of the village of Savigny dates back to the 14th century and is a sign of the legitimate claims of the cru.

The Appellation d'Origine Contrôlée was instituted in 1937. 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.

Vinification and maturing

The grapes were harvested by hand and sorted on arrival at the winery. 50% of the grapes were destemmed. Vinification then took place in open wooden vats, with a long maceration period (around 3 weeks) to extract as much as possible from the grapes. The cap was punched down twice a day during fermentation at a temperature of 30°C/86°F. Racking every 4 days. 16 months ageing in oak barrels (30% new oak).

Vintage : 2018

Once again, the 2018 vintage in Burgundy offered the vision scenario of an early harvest. It was already the case in 2017, and 2018 was even earlier! This vintage comes in the earliest harvest palmares compare to the norm (around the 20th of September) and come just in the second place after the unforgettable 2003 vintage when harvest between the 20 and the 25th of August in the Côte d’Or department.

All along the year 2018, the weather was very diverse, even atypical according to the month and the area. After a rainy start in the year, the spring period was very summery with sunshine above the seasonal norms and quite scarce rain.

This trend continued until the harvest with a very hot and dry summer, this allowed the grapes to finish their maturation early. Harvest started on the 20th of August and lasted until the third week of September… a particularly long amplitude.

At least quality is here for this 2018 vintage, but also quantity. Grapes arrived to the winery with a perfect state of health. Concentrated, structured, generous, rich and powerful are some of the adjectives that characterize this magnificent vintage.

PDF file