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Savigny-les-Beaune
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Savigny-les-Beaune

Savigny-les-Beaune
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Service

  • Cellaring

    Optimal consumption: 5 to 12 years

    Ageing potential: 15 years

  • Tasting temperature

    16°C (61-62°F)

Grape variety

Pinot Noir

Vineyard

Producing commune: Savigny-les-Beaune.

Site: a pretty village tucked away in a small valley north of Beaune. The vines are planted on two hills with two different exposures, north and south.

Histoire & tradition: the Gallo-Roman village was called Sabinius and played an important role in the history of viticulture. The monks of Cîteaux owned vineyards in this region.

Soil: a complex mixture of limestone pebbles, red or yellow clay and other small stones.

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Tasting

by Véronique Boss-Drouhin

A delicate and elegant wine. On the nose, characteristic aromas of spice and violet, mingled with wild blackberry. On the palate, refined and supple. Persistent aftertaste, with delicious and subtle flavours that linger on for quite a long time.

Vintage

We had never seen such aromatic intensity. On the nose, there is an explosion of red and black berries such as cherries and black currants, with spicy undertones of liquorice. On the palate, the wines are rich and meaty, warm and silky and not without an appealing tannic structure. Due to the aromatic strength of the vintage the characteristics of the terroir are not as clear-cut. It will be interesting to put away some bottles and see what happens far into the future: after all, 2003 may turn out to be as surprising a vintage as 1947.

Vintage review

Winemaking

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% of new barrels.
The ageing lasts between 12 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.