Collection: Savigny-Lès-Beaune
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Savigny-Lès-Beaune sits between the hill of Corton and Beaune, where the landscape opens up like a map unfolding. Here, the hills of the Côte De Beaune recede a little on either side of the little river Rhoin. The vineyards of Savigny-Lès-Beaune 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 Savigny-Lès-Beaune’s aristocratic qualifications.
The gradient of the Savigny-Lès-Beaune vineyards is gentle at first but steepens as one goes higher. Altitude varies from 250 to 400 metres. The lower slopes consist of alluvia from the Rhoin, but higher up the geology is that of the hill of Corton. At the Pernand-Vergelesses end, the 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.
Red Savigny-Lès-Beaune 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 Savigny-Lès-Beaune is sometimes gold with emerald highlights, sometimes a pale straw colour. Its nose is floral and light-hearted. Its bouquet frequently evokes butter and brioche with notes of lemon, grapefruit, and occasionally 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 solid, mouth-filling power of red Savigny-Lès-Beaune would be a match for good cuts of beef, or even foie gras poêlé. With a crispy roast fowl, the wine’s fleshiness would compensate for a certain dryness in the fibrous flesh of the bird and it would also support more aromatic poultry dishes (glazed or caramelised). For cheeses, it would pair with sweeter-flavoured types such as Chaource, Brie de Meaux, Tomme, Reblochon, Cantal, Mont d’Or, or Époisses. White Savigny-Lès-Beaune has a lively and straightforward attack that would suit freshwater fish in white sauce, omelettes, or scrambled eggs, while its rich and unctuous bouquet would deliver an attractive and harmonious finish. It is a worthy companion to goat cheeses, Gruyère, Comté, and Cîteaux.
The gradient of the Savigny-Lès-Beaune vineyards is gentle at first but steepens as one goes higher. Altitude varies from 250 to 400 metres. The lower slopes consist of alluvia from the Rhoin, but higher up the geology is that of the hill of Corton. At the Pernand-Vergelesses end, the 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.
Red Savigny-Lès-Beaune 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 Savigny-Lès-Beaune is sometimes gold with emerald highlights, sometimes a pale straw colour. Its nose is floral and light-hearted. Its bouquet frequently evokes butter and brioche with notes of lemon, grapefruit, and occasionally 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 solid, mouth-filling power of red Savigny-Lès-Beaune would be a match for good cuts of beef, or even foie gras poêlé. With a crispy roast fowl, the wine’s fleshiness would compensate for a certain dryness in the fibrous flesh of the bird and it would also support more aromatic poultry dishes (glazed or caramelised). For cheeses, it would pair with sweeter-flavoured types such as Chaource, Brie de Meaux, Tomme, Reblochon, Cantal, Mont d’Or, or Époisses. White Savigny-Lès-Beaune has a lively and straightforward attack that would suit freshwater fish in white sauce, omelettes, or scrambled eggs, while its rich and unctuous bouquet would deliver an attractive and harmonious finish. It is a worthy companion to goat cheeses, Gruyère, Comté, and Cîteaux.