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SAVIGNY-LÈS-BEAUNE
PREMIER CRU 2019

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PREMIER CRU

SAVIGNY-LÈS-BEAUNE
PREMIER CRU 2019

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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 : 2019

2019 in Burgundy was a year of marked contrasts. Despite periods of stress and difficult weather conditions (frosts in April, summer heat and drought), the harvest went smoothly and produced surprisingly fresh and delicious wines.

Spring began with mild temperatures, but frosts in April had an impact on volumes, particularly in the Mâconnais. The hot, dry summer kept the vines in excellent health, although ripening was uneven due to irregular rainfall in August. The vines resisted the lack of water well, although some plots suffered towards the end of the season.

The harvest, which began on 30 August for the crémants and continued until mid-October, benefited from favourable weather. Thanks to good ripeness and preserved acidity, the 2019 wines will delight wine-lovers and professionals alike, despite below-average volumes.

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