Varietal100% Pinot Noir.
Tasting notesColour: Deep cherry red with garnet hues.
Nose: Bouquet of small red and black fruits such as blackcurrant, cherry or raspberry and floral notes (violet).
Palate: An ample and discreetly tannic palate with fruit aromas (Morello cherry). Roundness, volume, power and balance are all here, and in just the right proportions.
Food and wine pairingThis full-bodied, powerful wine is perfect with beef, pan-fried foie gras and roast or glazed poultry. When it comes to cheeses, it prefers mild flavours such as Chaource, Brie de Meaux, Reblochon or Tomme de Savoie, Cantal, Mont d'Or and Époisses.
Serving suggestionsIt should be served at a cellar temperature of about 16 to 18° C. (60-64°F.).
Ageing potentialIt can be appreciated young or laid down in a cellar for 5 to 8 years.
OriginsSavigny'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.
The Hauts-Jarrons (Jarrons meaning tree branches) are located in the middle of the slope under the Mont Battois hill heading towards Beaune. Their deep and sandy soil is similar to that of the Beaune-Bressandes. Likewise, the wines are more like those from Beaune than Savigny. Very full-bodied and tannic, they have good aromas but remain closed when young. They require a few years before reaching fullness and are favorable to a long ageing process.
Vinification and maturingThe grapes were harvested by hand and sorted manually 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 30°C/86°F. Pumping over every 4 days. Around 16 months ageing in French oak barrels (30% new oak).
