2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2025–2050
Classification Beaune Premier Cru
Region Beaune
Soil Clay-limestone soils, With proportions of clay, Limestone and marl varying by plot
Orientation East/Southeast To Southeast
Harvest Dates Harvest began 2022-08-29
Sites Aigrots, Tuvilains, Les Teurons, Sur Les Grèves and Les Sizies
Fermentation Vessels Oak casks
Pressing Method Whole Clusters Were Pressed; Juice Was Barely Settled Before Transfer To Cask
Indigenous Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French oak
Closure Cork
Production Details Millésima's 2022 description reports manual harvesting, two-stage pressing, indigenous-yeast fermentation, 9–10 months in French oak with approximately 15% new wood, then 3–4 months in stainless steel; the vineyard contribution is described as 10 hectares across five sites.
Tasting Notes Decanter 2022 review: lemon peel, grapefruit, apricot, quince and smoky reduction; rich but lively texture
Food Pairing Thinly sliced cured ham, mushroom pie and Chaource cheese
Critics Ratings 93
2021 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Chardonnay
Drinking Window Through 2030
Classification Beaune Premier Cru
Region Beaune
Soil Clay-limestone soils, With proportions of clay, Limestone and marl varying by plot
Orientation East/Southeast To Southeast
Pressing Method Two-Stage Pressing: Initial Juice Drainage Followed By A Two-Hour Pressing Cycle
Oak Types French oak
Production Details Hand harvested and aged for 8–12 months in French oak barrels, with up to 15% new barrels; recommended serving temperature is 12–14°C.
Tasting Notes James Suckling 2023 review of the 2021: flint, ripe lemon, fresh pineapple, mint and elderflower; elegant, silky and chalky
Food Pairing Fine charcuterie, pies or hot pâtés, and snails
Critics Ratings 94
2020 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Beaune Premier Cru
Region Beaune
Soil Clay, Limestone and marl in proportions varying by plot
Sites Aigrots, Sizies, Sur les Grèves, Teurons and Tuvilains
Pressing Method Two-Stage Pressing: Initial Juice Drainage Followed By A Cyclical Two-Hour Pressing Phase
Oak Types French oak
Production Details The five plots covered 9.92 hectares. Grapes were hand harvested and rigorously sorted; each climat was vinified separately before blending. Maturation was 9–10 months in French oak, with up to 15% new barrels depending on vintage, followed by 3–4 months in stainless steel.
Tasting Notes Green reflections; lemon, caramel, white-fleshed fruit, dried fruit and acacia; enveloping palate with brioche, caramel and lemon-tart finish
Food Pairing Fine charcuterie, pies, hot pâtés and snails
Producer Information
Website
Address
Rue Saint-Vincent, 21420 Savigny-lès-Beaune, France
Phone
+33 (0)3 80 24 80 24
Owner
Artémis Domaines
Cellarmaster
Mickaël Baroin