Appellation: Savigny-Les-Beaune 1er cru ‘Haut Jarrons’ (Burgundy region) 
 
Colour/Style: Red
 
Soil: The North facing Hauts-Jarrons 1er Cru (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. 
 
Grapes: Pinot Noir (100%) 
 
Farming: Organic certified
 
Aromatics: Earthy and smoky with elegant spice oak aromas and black cherries. This wine needs some time to open up in the glass.
 
Palate: This unique 1er Cru is more like the wines from Beaune than Savigny and shows similarity to Beaune-Bressandes with a full-bodied and tannic style. This wine needs a few years cellaring and a good decanting to fully express itself. The wait will be rewarded with generosity and power, black cherries, earthy character and dark berries. I love the structure and the volume here, as well as the elegance of the tannins with a long savory finish.
 
About the wine: 50 years old vines, 10,000 vines per hectare, 38 hl per hectare. An average of 4,000 bottles are produced each year. The grapes are hand harvested, sorted and destemmed, traditional vinification with natural yeasts fermentation, 6 days cold maceration. 14 days cuvaison pumping over and gentle punching down. Aging for 12 months in old French oak barrels (1 to 3 years old barrel, cooper: Rousseau) Bottled with no fining and no filtration.
 
When to drink: Ready to drink now or in the next 4-10 years after vintage.
 
Service: 14 degrees, Pinot Noir glass.
 
Food match: Boeuf bourguignon, roasted red meat with mushroom sauce, duck.