Winemaker Notes
Supple and feminine wine with a ruby color. Elegant nose of small red berries and flowers possibly suggesting roses and spices. On the palate, the wine offers a ravishing and subtle intensity of blackcurrant and raspberry aromas lingering on spicy notes. The mouth remains supple, the silky tannins contributing to its delicate finesse.
Professional Ratings
-
Jasper Morris
An attractive and dense purple. A brilliant nose, all about immediate enjoyment of the fruit, up front, yet clearly with much more to follow. Some whole bunch energy (maybe 20%) with fresh lively acidity, a vibrant Savigny which will give great pleasure. Barrel Sample: (91-93)
-
James Suckling
Grown on one of the highest, south-facing slopes in the village, this medium-bodied, spicy and full-flavored wine is alive with red and black cherries, floral notes and moderate tannins. Fresh on the palate and tangy on the finish, yet it carries enough ripe fruit to satisfy.
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.