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
PREMIER CRU
AUX SERPENTIÈRES 2017

click on one of the vintages below for further information

2017   2020  

100% Pinot Noir.

Color: Ruby in color tinged with dark red.

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

Palate: Powerful and harmonious on the palate with predominant flavors of black and red fruit.

This Premier Cru is the perfect accompaniment to tasty dishes in sauce, grilled and roasted red meats. Also poultry, pork and veal. Finally, cheeses with a washed rind such as Époisses, Langres or Soumaintrain.

Serve ideally at a temperature of 15-16°C. (59-61°F.).

This premier cru requires a few years of rest before being opened. It can be kept for an average of 10 years.

Savigny’s vineyards form a V-shape and are located at the meeting place of a valley and the plain, offering some of the most picturesque scenery in the Côte d’Or. These vineyards are of ancient lineage. For much of their history, they belonged to the domaine of the Dukes of Bourgogne, to neighbouring religious houses, or to the Knights of Malta. An imposing 14th century castle testifies to the appellation's aristocratic qualifications.

This climat is exposed full south. It was formerly called "les serpentines" from the name of a grass snake species. But this place name could also designate paths that "snaked" through the vines, at the time when they were planted "en foule" (in a mass) and not in straight rows. These paths would have been compared to serpents and been given this name thanks to this metaphor!

The grapes were harvested by hand and sorted on arrival at the winery.  50% of the grapes were de-stemmed. Vinification then took place in open wooden vats with a long maceration period (about 3 weeks) suitable for getting the best extraction of all the components in the grapes. Punching down 2 times/day during the fermentation at a temperature of 30°C/86°F. Pumping over every 4 days. 16 months ageing in oak barrels (with 30% new oak).

In 2017, Burgundy succeed at both quality and quantity levels.

After many vintages impacted by the climatic variation, Bouchard Ainé & Fils recover with the 2017 vintage, a very satisfactory harvest. Not only because the volumes will allow to supply the markets but also because the wines already offer the desire to discover this very elegant vintage.

After spending the winter building up their strength, the vines profited fully from a very warm spring, with budburst in early April ensuring a head start in terms of the growth cycle that was maintained right up to the harvest. The plants progressed from stage to stage free from hindrance, and by mid-June, were flowering before rapid fruit set. An early vintage was confirmed.

During the summer, a few spells of heatwave alternated with more mixed weather.

However, ripening continued at a good pace and by the end of August, the first grapes were being picked, two weeks ahead of average. Harvesting continued until mid-September as each plot reached peak maturity.

Harvest started on the first week of September in Burgundy and ended on September the 30th in the late parcels. The grapes were in exceptional health and required virtually no sorting. Everyone was very enthusiastic about this fabulous fruit, its peak ripeness, and the volumes produced.