SAVIGNY-LÈS-BEAUNE PREMIER CRU
LES HAUTS JARRONS 2017
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VARIETAL
Red Savigny-lès-Beaune and Premiers Crus are only made from the Pinot Noir grape variety.
- 10 000 feet/ha.
- Pruning : Cordon de Royat.
- Manual harvest.
- Yield of 40 hl/ha.
TASTING NOTES
- Deep cherry red with garnet hues.
- Bouquet of small red and black fruits such as blackcurrant, cherry or raspberry and floral notes (violet).
- 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
Its solid, mouth-filling power would be a match for good cuts of beef, or even cooked fattened goose liver (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 likewise support in the same way more aromatic poultry dishes (glazed or caramelised). For cheeses, it would do better with sweeter-flavoured types such as Chaource, Brie de Meaux, Tomme, Reblochon, Cantal, Mont d'Or, Époisses.
SERVING SUGGESTIONS
Serve ideally at a cellar temperature of about 16 to 18° C. (60-64°F.).
AGEING POTENTIAL
This Premier Cru can be appreciated young or laid down in a cellar for 5 to 8 years.
ORIGIN
The village of Savigny is located in the valley of Fontaine Froide, a few kilometers north of Beaune.
Savigny-lès-Beaune is a wine-growing commune located in the Côte de Beaune. The vineyard of Savigny-les-Beaune borders on Beaune to the north and to the confines of the villages of Pernand Vergelesses and Aloxe Corton.
This appellation contains 130 ha of Premier Crus including “Les Hauts Jarrons”.
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 a temperature of 30°C. Pumping over every 4 days.
Around 16 months ageing in French oak barrels of 228 liters with 30% new oak.
Vintage : 2017
In 2017, everything came good for the Bourgogne winegrowing region in terms of both quality and quantity.
And after several years of harvests that suffered the whims of the weather, 2017 has provided volumes set to satisfy the market, with wines that are already promising great things to come from this elegant vintage.
After spending the winter building up their strength, the vines profited fully from a very warm spring.
Mid-April, in the Chablis area, the vines already had reached the 2-3 spread leaves stage when temperatures dropped significantly and caused widespread frost which heavily affected the vineyards, in particular in the North-Eastern part of the region.
Everywhere else, the budburst in early April ensured 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. 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. The only downside were a few areas hit by spring frosts, where yields were below norms.
Vinification went without a hitch and the mood was one of serenity for this vintage when the Bourgogne winegrowing region returned to more habitual levels of quality and quantity.
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