Winemaker Notes
A blend of Pinot Blanc and Chardonnay. Burgundian Pinot Blanc—which a few growers in Savigny and Nuits-Saint-Georges have selected and propagated over time—is Pinot Noir that has lost its color due to a mutation. While Savigny still has a scattering of Pinot Blanc vines, the Guillemots are of the rare few who use it as a main component of their blanc. Fermented and aged in a barrel made of mixed staves of acacia and oak (another rarity for the region), it is long and creamy, with zip and a wide aromatic range. As it ages, it gets a bit racier, the fruit a bit more exotic.
Professional Ratings
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Jasper Morris
Both cépages were planted 1958, the chardonnay apparently from Montrachet cuttings, and the pinot blanc from Domaine Henri Gouges, using three rootstocks fortunately. With a pale colour such as this you don’t expect quite so much fruit weight on the palate. There is a superb thread of acidity through the middle, and a fruit which extends beautifully to the very long finish.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
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.