Winemaker Notes
The nose features delectable scents of red and black fruit (cherry, blackcurrant, raspberry...) and spices. On the palate, this wine is fleshy and boasts a delicate tannic structure. The finish, which reveals more animal notes and well-integrated oak, is long lasting.
Taste this wine with roasted or stewed red and white meats, or with medium cheeses.
Professional Ratings
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James Suckling
This appellation is one of the big winners from climate change in Burgundy. Excellent sour-cherry, redcurrant and red-plum aromas are gently underlined by a healthy tannin structure. Quite dry and crisp on the medium-bodied palate. Drink or hold.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Savigny-lès-Beaune is a small village near Beaune that produces delightful red and white wines under its own appellation name. Cut by a river, the vineyards on its southern side have sandy soils that result in charming, floral reds. Premiers Crus vineyards on this side include Les Peuillets, Les Narbantons, Les Rouvrettes and Les Marconnets.
On Savigny’s northern side, bordering Pernand-Vergelles, vineyards are planted on rocky soils and produce juicy and spicy Pinot Noir. The village’s best whites, all made of Chardonnay, are full on the palate and abound in texture, complexity and freshness.