Winemaker Notes
Not a typical Savigny-lès-Beaune, this vineyard actually lies closer to the Pernand-Vergelesses premier cru Les Fichots than it does to the main swath of Savigny proper. As such, it displays a savory limestone edge more in line with Rollin’s trio of Pernand premier crus than to more classically plump and fruit-driven examples of Savigny. With notable depth from its old vines—up to 70 years of age—it presents a firm, juicy aspect, with an attractive mentholated accent to its gleamingly pure cherry fruit. Only 20% new oak is employed. This small parcel permits us the privilege of purchasing slightly more than a single barrel per year.
Professional Ratings
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James Suckling
This Savigny Les Beaune is fragrant, with meaty and licorice bass notes. Surprising power on the ample, medium- to full-bodied palate. Quite a creamy mouthfeel on the mid-palate, then the healthy tannins gently build in the full finish. Sustainable. 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.