From: Savigny-les-Beaune, France
Varietal: Pinot Noir
Taste: On appearance, it showcases a translucent ruby-red color, characteristic of the Pinot Noir grape and reflective of Burgundy's winemaking. The aroma is an enchanting mix of red berries, notably cherries, and raspberries, with undertones of earth and forest floor, revealing its terroir-driven character. The palate is a fusion of red fruit with a hint of sweet spices and a gentle touch of oak, creating a silky and well-balanced profile. It is notably soft and velvety on the palate. The finish is smooth, with the delicate interplay of fruit and spice notes that linger.
Pairing: Pairing this wine with food elevates the experience to a new level. A classic match for Savigny-les-Beaune Pinot Noirs would be dishes that complement their earthy and fruity profile. Think of roasted game birds, like quail or duck, harmonizing beautifully with the wine's red fruit notes. For a vegetarian option, a mushroom risotto or a dish featuring earthy root vegetables would make an excellent choice, as these flavors resonate with the wine's subtle earthy undertones.
Cornish Game Hen With Prosciutto and Rosemary
By Craig Claiborne
About: In the village of Savigny-les-Beaune, just a stone's throw from Beaune proper, lies the historic Domaine Camus-Bruchon, an icon of Burgundian winemaking. At the helm is Guillaume Camus, a maestro of red winemaking whose lineage can be traced back to his great-grandmother, Reine Joly, a visionary who planted the family's first vines around the tumultuous times of World War I. These old vines are the foundation of Camus-Bruchon's exceptional wines. These old vines and the unique terroir of the Savigny-les-Beaune area are known for their deep sandy clay soil that imparts a distinct mineral quality to the grapes.
Guillaume Camus, an unsung hero of the Côte de Beaune, crafts his wines meticulously, starting from the lutte-raisonnée approach in the vineyards, where all work is done by hand. This includes carefully selecting grapes from a blend of parcels within the Savigny commune. The viticulture practices emphasize the natural character of the wine, enhancing its connection to the land.
In the cellar, the winemaking process for this Pinot Noir involves destemming followed by a cold maceration and fermentation period that lasts 15 to 20 days. The wine is then aged and lies in 3-4-year-old French oak barrels for 10 to 15 months, a practice that adds complexity and depth to its flavor without overpowering the grape's natural finesse. The use of only 25% new oak and the occasional introduction of whole cluster fermentation, varying from 15 to 30% depending on the vintage, demonstrates a commitment to tradition and innovation.
