The 2019 Savigny-lès-Beaune Premier Cru from Louis Jadot beautifully embodies the finesse and depth characteristic of Burgundy’s renowned red wines. Crafted exclusively from Pinot Noir, this wine hails from Premier Cru vineyards, ensuring heightened complexity and expressive terroir. The 2019 vintage enjoyed a warm, balanced growing season, resulting in ripe yet vibrant fruit expression. Traditional vinification methods are employed by Maison Louis Jadot, including meticulous hand-harvesting and carefully managed fermentation, followed by maturation in French oak barrels. This brings out layered aromas of red cherry, raspberry and wild strawberry, interlaced with more subtle notes of earth, violets, and a delicate spicy undertone.
Savigny-lès-Beaune is nestled in the heart of the Côte de Beaune, a subregion celebrated for its elegant and nuanced Pinot Noirs as well as its vibrant Chardonnays. The region’s soils, a mosaic of limestone and clay, impart a lovely mineral backbone to the wines, while the gentle slopes provide optimal drainage and sun exposure. This village, with a centuries-long winemaking tradition, produces reds known for their aromatic charm, finesse, and capacity to age gracefully. The relatively cool, continental climate helps to preserve the refreshing acidity that underpins the vibrant fruit profile in wines from this area.
Given its medium body, refined tannins and lively acidity, this Savigny-lès-Beaune Premier Cru pairs admirably with a range of dishes. Classic Burgundian fare such as coq au vin or boeuf bourguignon will complement the wine’s subtle earthiness and red fruit. Duck breast with berry sauce, roast chicken with wild mushrooms, or even a simple grilled veal chop would highlight its elegance. For a regional cheese pairing, consider Époisses or Chaource served at the end of the meal.
For service, decanting for about 30 minutes will allow the bouquet to fully unfold. Serve at a temperature of 15-17°C to showcase its aromatic complexity and supple texture. This wine can be enjoyed now for its youthful vibrancy but will also reward cellaring over the next 5-7 years.
