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Wine Characteristics
Red: the red is a deep cherry colour with garnet highlights. It boasts a bouquet of small red and black fruits (blackcurrant, cherry, raspberry) and flowers (violet). The body is ample and discreetly tannic and the fruit remains present. Frequently one will find an elegant hint of Morello cherry.
Roundness, volume, power and balance are all here, and in just the right proportions.
White: this wine is sometimes gold with emerald highlights, sometimes pale straw colour. Its nose is flowery and light-hearted. Its bouquet frequently evokes butter and brioche with notes of lemon, grapefruit, and occassionally a touch of minerality. A lively attack helps to make this a clean, straightforward wine - quite fleshy, persistent, and occasionally with a touch of spice.
The gradient is gentle at first but stiffer as one goes higher. Altitude varies from 250 to 400 metres. The lower slopes consist of alluvia from the Rhoin.
Higher, the geology is that of the Hill of Corton. At the Pernand-Vergelesses end, exposure is southerly and the soils are gravelly with a scattering of oolitic ironstone. Lower down, the red-brown limestone becomes more clayey and pebbly. Opposite, the slope faces East and the limestone soils include some sand.
Between the Hill of Corton and Beaune, the landscape opens up like a map unfolding. The hills of the Côte de Beaune recede a little on either side of the little river Rhoin. These vineyards are of ancient lineage. For much of their history, they belonged to the domaine of the Dukes of Bourgogne, to neighbouring religious houses, or to the Knights of Malta. An imposing 14th century castle testifies to the appellation’s aristocratic qualifications. The
AOC status dates from 1937.
Domaine Genot-Boulanger Savigny Les Beaune Blanc Vieilles Vignes 2019
Guillaume and Aude Lavollée are fourth generation vignerons at Génot-Boulanger, producing wine from estate-owned vineyards. They work in organics and biodynamics to make a diverse portfolio. Here's an excellent example of the refined purity that they produce. We'll be eating this with sushi or grilled seafood with a side of fresh greens.
Domaine Chandon de Briailles ‘Les Saucours’ Savigny-lès-Beaune 1er Cru Blanc 2018
Bursting with aromas of citrus oil, yellow orchard fruit, peaches and nutmeg, the 2018 Savigny-lès-Beaune Les Saucours Blanc is medium to full-bodied, flavorful and vibrant, with tangy acids and a mouthwatering finish.
Camus-Bruchon 'Cuvée Reine Joly' Savigny-Les-Beaune 2020
The special cuvée of villages vines from Camus-Bruchon is one of the best values in Savigny, named for Guillaume Camus' Great Grandfather. Classic red fruit, sappy, earthy and fresh.
Domaine Pierre Guillemot Savigny-les-Beaune 'Vieilles Vignes' 2019
Guillemot’s wines are rustic, fine, and firmly rooted in the old tradition of Burgundian winemaking, which produces balanced wines that showcase the bright fruit and savory character of Savigny-lès-Beaune. This bottling is sure to convince any Pinot Noir drinker that there’s something special about Burgundy.
Julien Cruchandeau Savigny Les Beaune 2019/2020
From two plots planted in 1980 totaling .45 hectares. Les Petits Picotins has an eastern exposure at an altitude of 240 meters, while Les Vermets has a due south exposure on steep slopes.
Nose dominated by ripe red fruit, raspberry cherry, a supple, complex palate with a slightly toasty finish.
Domaine Chandon de Briailles Savigny les Beaune 2017
There is a background hint of reduction on the earth and sauvage-inflected dark berry fruit aromas so give this a quick aeration of you're going to try a bottle young. The attractively intense medium weight flavors exude a subtle minerality on the sneaky long and notably saline finish.
Simon Bize & Fils Savigny Les Beaune Rouge 2019
The domaine has a long history, having been founded in 1890, and farms 22 hectares of vines. Their holdings are a laundry list of Savigny-les-Beaune's best sites, from perfectly situated lieux-dits to the best premier cru parcels of the appellation. Their house style is one partial to whole cluster fermentation for the reds and little to no new oak on both whites and reds.
Joel Kaye

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