Français English

SAVIGNY-LÈS-BEAUNE
PREMIER CRU
AUX SERPENTIÈRES 2020

HomepageOur winesOur range of winesTerroirs de BourgogneSAVIGNY-LÈS-BEAUNE
PREMIER CRU
AUX SERPENTIÈRES

SAVIGNY-LÈS-BEAUNE
PREMIER CRU
AUX SERPENTIÈRES 2020

click on one of the vintages below for further information
2017   2020  

Varietal

100% Pinot Noir.

Tasting notes

Color: Ruby in color tinged with dark red.

Nose: Sour cherry and strawberry, opening up to more complex notes of spice, vanilla and empyreumatic aromas.

Palate: Powerful and harmonious on the palate with predominant flavors of black and red fruit.

Food and wine pairing

This Premier Cru is the perfect accompaniment to tasty dishes in sauce, grilled and roasted red meats. Also poultry, pork and veal. Finally, cheeses with a washed rind such as Époisses, Langres or Soumaintrain.

Serving suggestions

Serve ideally at a temperature of 15-16°C. (59-61°F.).

Ageing potential

This premier cru requires a few years of rest before being opened. It can be kept for an average of 10 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.

This climat is exposed full south. It was formerly called "les serpentines" from the name of a grass snake species. But this place name could also designate paths that "snaked" through the vines, at the time when they were planted "en foule" (in a mass) and not in straight rows. These paths would have been compared to serpents and been given this name thanks to this metaphor!

Vinification and maturing

The grapes were harvested by hand and sorted 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 a temperature of 30°C/86°F. Pumping over every 4 days. 16 months ageing in oak barrels (with 30% new oak).

Vintage : 2020

The current public health crisis has certainly marked this year’s harvest, which nonetheless has been able to go ahead! Despite the year’s record temperatures and lack of rainfall, there is been no lack of quality, although yields are down, with an especially mixed picture with regard to reds. However, these have generally been very well-balanced. Overall, we have seen nice levels of acidity, promising good aging potential…

All over Burgundy, 2020 was notable for its mildness and low rainfall. After a winter with no serious frosts, we went straight into a spring dominated by sunny, dry weather, resulting in very early bud break. Infrequent outbreaks of rain in June and July were not enough to stave off water shortages. Very high summer temperatures combined with intense sun exposure levels led to the vines gradually falling prey to hydric stress, causing delays to fruit ripening before harvest-time.

Once again, the vegetative cycle was shortened, being almost three weeks ahead of 2019’s. Thankfully, the harvest was saved by the relative cool of the nights. The harvest was of marvellous quality but there was very little juice in the red grapes (reduction of 30 to 50%), and reasonable potential alcohol, despite the heat. The whites, on the other hand, coped very well with these extreme conditions and yields were very good.

A very promising year for the whites with a fine balance between acidity and alcohol and intense white fruit aromas. Alcoholic fermentation in barrels lasted four weeks. Millerandage affected the reds leading to less juice but nice colour and distinct red berry aromas. With its generous tannins, this year looks set to be one to cellar.

PDF file