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Savigny-les-Beaune Premier Cru Serpentières

Savigny-les-Beaune Serpentières

Premier Cru


  • Cellaring

    Optimal consumption: 8 to 15 years

    Ageing potential: 20 years

  • Tasting temperature

    16°C (61-62°F)


Grape variety

Pinot Noir


Producing commune: Savigny-les-Beaune.

Site: Savigny is a pretty village in a small valley north of Beaune. The vineyard of Les Serpentières has a very good due south exposure.

History & tradition: names were often given to vineyards, early in the Middle Ages, for the fauna or vegetation that could be observed: partridges, oak trees, snakes (« serpents » in French). This is how « Serpentières » received its name and has kept it ever since.

Soil: marl and limestone from the Bathonian age; light soil with a reddish coloration, strewn with sharp stones.



by Véronique Boss-Drouhin

The colour of this wine has no equal: its cherry-red hue catches the light in the most seductive fashion. At first, the nose is a stunning display of spices ranging from pepper and nutmeg to touches of paprika and green pepper. The sensations are subtle and never too strong. Other pleasures are to be found on the palate, such as delicate fruity flavours matching a graceful structure, a velvety texture and elegant tannins.


Nice fruity character combined with a very seductive mouth resulting from the excellent maturity of the grapes. 2009 holds the promise of the great Burgundian vintages ending in 9 and vintages like 2005, 1978, 1961…

Vintage review


Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: total destemming. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.

Ageing:  in oak barrels including 20 to 25% of new barrels.
The ageing lasts between 14 to 16 months.
Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.