Français English

SAVIGNY-LÈS-BEAUNE
PREMIER CRU
LES HAUTS JARRONS 2017

HomepageOur winesOur range of winesSAVIGNY-LÈS-BEAUNE
PREMIER CRU
LES HAUTS JARRONS

SAVIGNY-LÈS-BEAUNE
PREMIER CRU
LES HAUTS JARRONS 2017

click on one of the vintages below for further information
2017  

Varietal

100% Pinot Noir.

Tasting notes

Colour: Deep cherry red with garnet hues.

Nose: Bouquet of small red and black fruits such as blackcurrant, cherry or raspberry and floral notes (violet).

Palate: An ample and discreetly tannic palate with fruit aromas (Morello cherry). Roundness, volume, power and balance are all here, and in just the right proportions.

Food and wine pairing

This full-bodied, powerful wine is perfect with beef, pan-fried foie gras and roast or glazed poultry. When it comes to cheeses, it prefers mild flavours such as Chaource, Brie de Meaux, Reblochon or Tomme de Savoie, Cantal, Mont d'Or and Époisses.

Serving suggestions

It should be served at a cellar temperature of about 16 to 18° C. (60-64°F.).

Ageing potential

It can be appreciated young or laid down in a cellar for 5 to 8 years.

Origins

Savigny's vineyards form a V-shape and are located at the meeting place of a valley and the plain, offering some of the most picturesque scenery in the Côte d'Or. 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 Hauts-Jarrons (Jarrons meaning tree branches) are located in the middle of the slope under the Mont Battois hill heading towards Beaune. Their deep and sandy soil is similar to that of the Beaune-Bressandes. Likewise, the wines are more like those from Beaune than Savigny. Very full-bodied and tannic, they have good aromas but remain closed when young. They require a few years before reaching fullness and are favorable to a long ageing process.

Vinification and maturing

The grapes were harvested by hand and sorted manually on arrival at the winery. 50% of the grapes were de-stemmed. Vinification then took place in open wooden vats with a long maceration period (about 3 weeks) suitable for getting the best extraction of all the components in the grapes. Punching down 2 times/day during the fermentation at 30°C/86°F. Pumping over every 4 days. Around 16 months ageing in French oak barrels (30% new oak).

Vintage : 2017

In 2017, Burgundy succeed at both quality and quantity levels.

After many vintages impacted by the climatic variation, Bouchard Ainé & Fils recover with the 2017 vintage, a very satisfactory harvest. Not only because the volumes will allow to supply the markets but also because the wines already offer the desire to discover this very elegant vintage.

After spending the winter building up their strength, the vines profited fully from a very warm spring, with budburst in early April ensuring a head start in terms of the growth cycle that was maintained right up to the harvest. The plants progressed from stage to stage free from hindrance, and by mid-June, were flowering before rapid fruit set. An early vintage was confirmed.

During the summer, a few spells of heatwave alternated with more mixed weather.

However, ripening continued at a good pace and by the end of August, the first grapes were being picked, two weeks ahead of average. Harvesting continued until mid-September as each plot reached peak maturity.

Harvest started on the first week of September in Burgundy and ended on September the 30th in the late parcels. The grapes were in exceptional health and required virtually no sorting. Everyone was very enthusiastic about this fabulous fruit, its peak ripeness, and the volumes produced.

PDF file