By Louis Jadot
Savigny les Beaune 2021

Location
The commune of Savigny-les-Beaune is located between Aloxe-Corton and Pernand-Vergelesses, in the north of the Cote de Beaune. Savigny produces wines under the village and premier cru appellations.

Terroir
The vineyard has south, southeast, east, and northeast exposure and is situated between 220 and 360m in elevation. The chalk-based soil is gravely, stony, light, and infertile.

Vintage
Winter temperatures swung between cold snaps and mild weather, particularly in February, when we measured temperatures far warmer than the seasonal average. This climatic oscillation persisted well into the first half of March. On April 5th, a brutal weather shift abruptly slowed the frantic pace of growth. The arrival of polar winds brought severe frosts on the nights of April 6th to 9th. Humidity and snow followed, exacerbating the damage caused to the awakening vines. The weather remained cool throughout April to the end of May, and in most areas it took the vines around a month to recover from the frosts and begin their growth cycle anew. May saw heavy rainfall. Temperatures rose in June, and flowering took place in very good conditions mid-month. July remained humid and lacking in warmth. Veraison took place at the end of July and proceeded slowly and steadily, culminating in the first few days of September. In Burgundy, we say September determines the quality of the harvest: the three bright weeks we had, with warmer-than-usual temperatures, plenty of sunshine, and no excessive rainfall, allowed the grapes to reach full maturity. The first bunches were picked on September 17th through the 25th. Rigorous selection was carried out on the reds to select the best fruit for fermentation. Yields were very low in the Cote: a third of the average for reds.

Variety
Pinot Noir

Production
Destemmed grapes ferment in vats for 3 to 4 weeks. Aging takes place for 18 months in oak barrels produced by the CADUS cooperage.

Pairings
Roasted salmon, roasted chicken, grilled red meat (beef, lamb chops), osso bucco, ragout, boeuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, or mashed potatoes with salted butter.

Service
Serving Temperature: 16-17 degrees C
Cellaring Potential: 10 years and more, even 15-20 years
[Information provided by Louis Jadot]