Whether from famous Bourgogne villages, regional appellations or homage cuvées, the House’s wines carry the Bouchard Aîné & Fils imprint, which since 1750 has become a prestigious signature, synonymous with excellence and know-how thanks to exceptional men.

Full of history and flavours, they are a complete range to allow all connoisseurs and enthusiasts around the world to discover the richness and incredible potential of the noble grape varieties of their region of origin.
SAVIGNY-LÈS-BEAUNE

click on one of the vintages below for further information

2022  

100% Pinot Noir.

Colour: deep ruby.

Nose: aromas of small, ripe red and black berries with a hint of game.

Palate: Very good concentration on the palate, with a generous structure, velvety texture and fruity flavours: a rich wine with silky tannins.

To serve with quail ribs, roasted chicken on a spit, veal or pork. It also marries very well with poached eggs in red wine sauce, one of the famous Burgundy dishes.

Serving temperature: 15 to 16°C / 60°F.

This wine can be easily kept for 8 to 10 years.

The appellation area extends around the commune that gave it its name, Savigny-lès-Beaune. It lies to the north of the Côte de Beaune, in the continuation of the Côte de Nuits, between Beaune, Pernand-Vergelesses and the Montagne de Corton.

The vineyards form a V, with the two branches separated by the alluvial cone of the Rhoin. As a result, we find a diversity of terroirs, ranging from gravelly, iron-rich soils on the Pernand-Vergelesses side, to reddish-brown limestone with more clay on the way down the hillside, to sandier soils on the opposite slope. This diversity produces the fruity, supple wines that are so characteristic of the appellation.

The appellation covers 383 hectares: 144 hectares of vines are classified as 1er cru and 85% of the surface area is given over to red wines.

All the grapes were hand-picked and sorted first in the vineyard and then on the sorting table when they arrived at the winery. All the grapes were destemmed. Vinification began in wooden vats for 20 days, with punching down of the cap twice a day. The free-run and press juices are then blended. The wine is then placed in oak barrels (30% of new oak) for 10 months of ageing.