The village of Savigny is located in the valley of Fontaine Froide, a few kilometers north of Beaune.
Savigny-lès-Beaune is a wine-growing commune located in the Côte de Beaune. The vineyard of Savigny-les-Beaune borders on Beaune to the north and to the confines of the villages of Pernand Vergelesses and Aloxe Corton.
This appellation contains 130 ha of Premier Crus including “Les Hauts Jarrons”.
Red Savigny-lès-Beaune and Premiers Crus are only made from the Pinot Noir grape variety.
- 10 000 feet/ha.
- Pruning : Cordon de Royat.
- Manual harvest.
- Yield of 40 hl/ha.
VINIFICATION AND MATURING
The 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 a temperature of 30°C. Pumping over every 4 days.
Around 16 months ageing in French oak barrels of 228 liters with 30% new oak.
- Deep cherry red with garnet hues.
- Bouquet of small red and black fruits such as blackcurrant, cherry or raspberry and floral notes (violet).
- 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 PAIRING
Its solid, mouth-filling power would be a match for good cuts of beef, or even cooked fattened goose liver (foie gras poêlé). With a crispy roast fowl, the wine’s fleshiness would compensate for a certain dryness in the fibrous flesh of the bird and it would likewise support in the same way more aromatic poultry dishes (glazed or caramelised). For cheeses, it would do better with sweeter-flavoured types such as Chaource, Brie de Meaux, Tomme, Reblochon, Cantal, Mont d'Or, Époisses.
Serve ideally at a cellar temperature of about 16 to 18° C. (60-64°F.).
This Premier Cru can be appreciated young or laid down in a cellar for 5 to 8 years.