# Savigny-lès-Beaune (2021)

- **Producer:** Jean-Claude Boisset
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Natural
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** raspberry, red plum, red cherry, cloves, vanilla, leather, earth

## About this wine

The Jean-Claude Boisset Savigny-lès-Beaune 2021 is a 100% Pinot Noir from the Burgundy region. The Maison Jean-Claude Boisset, founded in 1961, is located in Nuits-Saint-Georges. Winemaker Grégory Patriat focuses on expressing terroir with finesse and elegance, employing a philosophy of minimal intervention. The 2021 vintage in Burgundy experienced challenging weather, resulting in lower yields but wines that showcase freshness and a subtle representation of their origin. This particular cuvée is a blend from vineyards that faced hail damage, with vines of varying ages contributing to the final wine.

## Interesting facts

- Grapes for this cuvée come from two plots, 'Les Lavières' and 'Les Guettes', which were impacted by hail.
- Vines for the 'Les Planchots' climat are an average of 50 years old.
- Winemaking emphasizes gravity flow and minimal sulfur usage.
- The winery is housed in a former Ursuline convent.

## Food pairing

The medium body and subtle fruit notes of this Pinot Noir make it versatile. Its acidity can cut through the richness of duck and lamb, while its tannins complement the protein. Earthy mushroom flavors in risotto and the savory depth of stews like Coq au Vin and Beef Bourguignon find a natural partner in Burgundy's signature grape.

## Wine making process

The Jean-Claude Boisset Savigny-lès-Beaune 2021 is produced from 100% Pinot Noir grapes. The winemaking process involves hand-harvesting and double sorting of the fruit. Grapes are destemmed but kept whole, then gravity-fed into tanks for maceration lasting 21 days, including 5 days of cold maceration. Fermentation is carried out using indigenous yeasts. The wine is aged in French oak barrels toasted at low temperatures to achieve a subtle oak influence. Some cuvées may incorporate whole-bunch fermentation. Production for specific bottlings, such as 'Les Planchots', is limited, with yields for other plots noted at 53 hL/ha and 45 hL/ha respectively.