External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 46 notes) - hiding notes with no text | | | Tasted by kkleg on 4/12/2024 & rated 93 points: Wow. So much different than my last bottle. Beautiful nose with floral perfume and notes of wet leaves and mushrooms. The palate has nice berry notes, with firm acidity that's just a touch too astringent. Still has 3-5 years ahead of it, I think. (144 views) | | | Tasted by WillRepstad on 3/29/2024 & rated 92 points: Happy we opened this wine tonight as it sits at a very appealing point on its arc. With a bouquet of forest floor, dried red fruit, cinnamon, and wilted roses this wine is seductive and does not have a “rustic” edge that characterizes lesser quality wines from savingny. Still a strong acidity here with very elegant tannins that balance the fruiter (for burgundy) taste profile. Coming from an average vine age of 55+ years old, the palate gives fresh raspberries and strawberries and shows no signs of giving up. Drink now or wait up to 5 more years to see how this wine evolves. Brilliant! Overall: 92+ (161 views) | | | Tasted by JM_MadTown on 3/27/2024 & rated 90 points: Compared to my previous bottles in the last year, this one has a more muted nose. But as before, this one has nice cherry fruit that seems to be fading just a bit, plus red currents, spices, earthiness and a savory finish. Quite enjoyable, and probably has a few years to go with its drinking window. (186 views) | | | Tasted by MJReb on 12/29/2023 & rated 91 points: Red fruit: cherries, red currant, raspberries. In addition spices and tannins. Needs some minutes of breathing to open. (361 views) | | | Tasted by JM_MadTown on 10/19/2023 & rated 91 points: Same notes as my last bottle. Very nice! (430 views) | | | Tasted by JM_MadTown on 9/13/2023 & rated 91 points: The wine is semi-translucent and has a spicy nose. Actually, the nose reminds me of Black Forest cake with its macerated black cherries.
On the palate, this lovely light cherry fruit on the palate, with some Asian spices, plus nice minerality and acidity. (470 views) | | | Tasted by MJReb on 6/17/2023 & rated 90 points: Red fruit (cherries, red currant), rhubarb, a nice salinity, not large, but with a good length. (649 views) | | | Tasted by JM_MadTown on 3/30/2023 & rated 90 points: The nose has inviting cherry fruit and blue violets. And it has lovely red fruit on the palate, including cherries and raspberries. Good acidity and minerality. A great value in burgundy. (693 views) | | | Tasted by MJReb on 12/30/2022 & rated 90 points: Red fruit (cherries) and rhubarb. Not the most refined Savigny, but drinking well. No need to wait any longer. (813 views) | | | Tasted by Diane (LI) on 12/17/2022: Brambly with sour cherry, and rhubarb. More fruit came out with air. It won’t move mountains, but it’s a good, rustic Savigny Les Beaune drinking at peak. (810 views) | | | Tasted by Cote d'Or on 9/18/2022: Tasted over 2 hrs
-med dark red
-gentle brambly red fruit wet stone
-med/med+ acidity, med/med- weight somewhat lean fading red fruit with a focused soil minerality, med- tannins
-soulful honest straight forward slightly rustic, on its prime drinking window now especially after an hour or two of air, no hurry (854 views) | | | Tasted by short and confused on 8/29/2022: Great value red Burgundy ($42 in 2014). Love KJD45$'s note. Tart cherry, pine resin and minerals (with some brown tones) on the nose. Good acidity, sour cherries, orange rind and rocky earth. Nice crystallized energy to this wine that I feel like I rarely find outside of Burgundy. (1076 views) | | | Tasted by KJD45$ on 12/6/2021 & rated 92 points: Slightly brown tone to the red wine…a bit deeper than a Brunello….
Nose is cherry, orange rind, tad licorice, earthy…..
Very pleasant nose
I would say flavor matches the smell perfectly…..with a somewhat slightly tart finish that vibrantly finishes with acidity and minerality to give a big lemony finish…nice wine…. Would never be confused with a Cali Pinot…
Well done and perfect drinking window… (1349 views) | | | Tasted by KJD45$ on 11/26/2021 & rated 92 points: Drank at a crowded Thanksgiving day hectic dinner…
I remember it didn’t suck! (1190 views) | | | Tasted by kkleg on 9/6/2021 & rated 85 points: Nose that’s more Sonoma than Burgundy. Palate shows lots of acidity with very little fruit or earth. Very light. Disappointing for a Premier Cru. I doubt more time will help but I will save my last bottle for another two years just in case. (1295 views) | | | Tasted by Philbeagles on 7/27/2021 & rated 88 points: From magnum. At best mediocre. Two hour decant .... no better no worse. Drank over next two hours..... Still no better no worse. Drink up if you have these... not much spark left. Dry, with minor acid left but zero fruit present to protect. (1538 views) | | | Tasted by Cote d'Or on 7/24/2021: Tasted over 3 hrs
-nearly semi-translucent med dark red mild edge clearing
-high-toned red fruit wet stone
-med+ acidity carries through to the finish, med- weight sappy tangy red fruit mineral, med- tannins
-very nice lively and finally on its prime drinking plateau (1382 views) | | | Tasted by KJD45$ on 3/28/2021 & rated 93 points: Decanted for 2 hours....could have used more as it revealed more in the glass throughout the drinking window(which at my house is usually a pretty short window!!)...great complex nose...just wanted to keep smelling...it was as enjoyable to smell as it was to drink which I can’t say of too many wines...the drinking experience was also great..
Cherry, spice notes, some earthiness with a wonderful balance and acidity ....I must admit I am not all that knowledgeable about burgundies and haven’t experienced any grand crus, but I found this premier cru to be absolutely wonderful... (1416 views) | | | Tasted by Cote d'Or on 8/21/2019: Tasted over 1.5 hrs
-nearly semi-translucent bright red mild clearing at edge
-restrained red fruit stone
-med+ acidity, med- weight tart red fruit stony a bit medicinal, med/med- bitter tannins
-still a bit wild, needs a few more years (2497 views) | | | Tasted by Cote d'Or on 2/4/2019: PopnPour, tasted over 2 hrs and day 2
-nearly semi-translucent dark red, minimal bricking
-faintly fragrant candied red fruit trace spice and oak
-med+/high acidity lends a sharp edge, med- weight, evolving crunchy red fruit tangy raspberry with a light lingering oak signature, mildly dried out med tannins; softer and darker fruited on day 2
-in a bit of an awkward wild-child phase now (2687 views) | | | Tasted by khmark7 on 6/2/2018 & rated 89 points: This was leaning towards the riper side of the spectrum, big aromatics with a more classic & typical Burg finish. More spice and darker fruits than i would have expected. Would have guessed California Sonoma Valley. Paired well with roast duck. (3321 views) | | | Tasted by kdubler on 11/14/2017: Bourgogne Master Class Northern Cote de Beaune Tasting: Ruby in color. On the nose cherry, with just a hint of sweetness, fresh strawberry and almost a tobacco note? On the palate this shows a good mineral edge to it, taste like Limestone! More diverse fruit profile as well, tart cranberry, even a hint of blackberry. Not a lot of organic earth, more mineral driven. Elevated acidity with medium tannins, finish lasts a good 45+ seconds as well. This has a long life ahead of it, drinking nicely now, but would hold others 5+ years if possible. (3914 views) | | | Tasted by MattGeneve on 2/11/2017 & rated 90 points: Noble Rot. Lovely open, red and darker fruited and floral nose. A tiny bit of licorice and leather giving it complexity but light. Very energetic on the palate. Good fruit, well balanced and tingly. Relatively light in body but drinking very nicely now. Does continue to improve and open up with air. (4305 views) | | | Tasted by Nick4378 on 1/21/2017 & rated 92 points: Old school burg showing good pure fruit. Raspberries, tart cherry. Initially up to the two hour mark I sensed some oak on the finish. After 3 hours it mellowed out to a gentle spice with hints of leather. No harm to drink now with a long 5hr or so decant. I think patience will reward here (3722 views) | | | Tasted by cheZ joZef on 9/18/2016 & rated 92 points: This is really hard to keep my hands off of and drinking really well young as long as you leave it in the decanter for 2 plus hours. Immediately upon opening there is an obvious tart cherry and raspberry medium bodied fruit which settles down and finds some balance with time and air. Nice earthiness spice leather and floral notes on the nose and the pallet. This should be greatness if I can leave it alone till after 2022. (3883 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Pierre Guillemot Importer website
Kermit says he has several great memories of visiting with the Guillemots, and his favorite happened about fifteen years ago when Robert Parker asked us to arrange a big tasting of our Burgundy selections. It took place in the cellar below our Beaune office, and Mr. Parker approved Kermit’s suggestion that we invite the winemakers to the tasting. The place was packed and there were over two hundred red and white Burgundies to taste. Pierre Guillemot was there with his big belly and bristly moustache. Everyone loved having him, because he wowed them with comparisons of certain wines with various characteristics of the male and female genders. Kermit noticed at some point in the morning that Pierre had quieted down. He looked over and saw that, as Pierre tasted, he did not avail himself of a spit bucket. Suddenly there was an “Alors, au revoir, à bientôt j’espère,” and up the stairs he went. Kermit followed and watched Pierre walk away, awfully close to a Charlie Chaplin pantomime of a drunken French vigneron weaving down the street, barely able to stand up.
The Guillemot family has worked Savigny-lès-Beaune vines for eight generations ( ! ) and produces wines with classic Burgundian finesse and balance, all while leaving us a reminder of Savigny’s rustic character. Guillemot is one of the quintessential KLWM producers, with wines that epitomize the local terroir and emphasize grace and elegance over power and structure. But do not be fooled into thinking that this means they lack aging potential; the Guillemots are very proud of their old wines and thankfully have the foresight to set aside a good supply and follow their wines’ development over the years. A recent tasting at the domaine included a 1989 and 1975 Savigny Blanc (that’s 35 years old, everyone!), as well as the ‘90, ‘88, ‘85, ‘82, ‘76, ’72, and ‘64 Rouge. There was not a single tired bottle in the bunch. We challenge anyone to find a better deal on Burgundies that are built to last like these!
Domaine Pierre Guillemot
Red
Corton le Corton et Roget Grand Cru 0.30Ha
Savigny 1er Cru Gravains. 0.27Ha
Savigny 1er Cru Serpentières. 1.70Ha
Savigny 1er Cru Narbantons 0.33Ha
Savigny 1er Cru Jarrons. 0.24Ha
Savigny Les Grands Picotins 0.75Ha
Savigny-lès-Beaune Vieilles Vignes 2.09Ha
White
Savigny Au Dessus des Gollardes 1.30HaPinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Les Serpentières On weinlagen.infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoSavigny-lès-Beaune 1er CruFrom Wikipedia
The Village: Savigny-lès-Beaune lies between Beaune to the south and to the north Pernand-Vergelesses with Aloxe-Corton to the east. This vibrant little village is both picturesque and charming. The village dates to the Roman-Gallo Villa Saviniaci. Its twelfth century church, two châteaux, and similarly venerable homes surrounded by their vineyards, invite exploration. Moreover, many (12) of the walls of Savigny's edifices are engraved with wall inscriptions, often on the subject of wine. These date from about 1700 when monsieur de Migieu, who owned the Château de Savigny, had them engraved. One states: "Les vins de Savigny sont nourrissants, théologiques et morbifuges." ("The wines of Savigny are nourishing, theological and death-preventive.") This was doubtless inspired by the Vatican's impressive orders for Savigny's wines, which were far in excess of that needed to celebrate the mass. Today Savigny is village of 1,450 inhabitants (only twice the number from the 13th century!). It is well know for two annual festivals, the first is Bienvenue à Savigny (Welcome to Savigny) held the first weekend in May when most of the village winemakers open their doors for tasting. The second in mid July is Savigny en Tous Sens (Savigny in All Senses) when the village hosts a balade gourmande, featuring numerous village wines, that ends with a sit-down dinner at the Château. This event requires a ticket that can be obtained from the event web site http://www.savigny-entoussens.com/). Savigny is also the home to Cousinerie de Bourgogne, a society of approximately 200 devoted to the celebration of wine. The Wines: Savigny is the third largest producer of red wine in the Côte d'Or behind Beaune and Pommard. It also produces small amounts of whites, rosés, and crémants.
Savigny has no Grand Crus but more Premier Crus than any other village on the Côte d'Or. The village has 22 Premier Crus totaling 141.5 ha, split into two groups by the river Rhoin which runs through it from the Haut Côte down to the plain, those south of the village toward Beaune include les Rouvrettes, Redrescul, les Haut Jarron, La Dominode, les Jarron, les Narbantons, les Haut Marconnets, les Marconnets and those north of the village toward Pernand include Aux Guettes, Aux Clous, Aux Serpentières, Aux Gravains, Petites-Godeaux, les Charnières, les Talmettes, les Lavières, les Vergelesses, Batailière, les Basses-Vergelesses, Champ-Chevrey, and Aux Fourneaux. Savigny's vineyards show two distinct terroirs. Those to the north of the Rhoin face almost due south with full sun and are rich in limestones but with shallow soil, producing lighter, fruitier, faster-maturing wines; those to the south of Rhoin face almost due east (with 1-2 hours less sun) and are sandier with deep soil, producing fuller, more earthy, longer-lived wines. There are also 212.5 ha of village wines including Aux Grands Liards with its vines planted in 1913 and approaching their 100 year anniversary. The village also has 190 ha of regional burgundy vineyards. Of particular importance in the village is the production of crémants, which was started in 1825. The lesser central vineyards lie mostly along the bank of the little Rhoin River, which runs between the two Côtes of Savigny. |
|
