Savigny-les Beaune The Lebreuil family estate in Savigny-les-Beaune dates back to 1935 when present winemaker Jean-Baptiste Lebreuil’s grandparents purchased two hectares of vines. Pierre, Jean-Baptiste’s father, enlarged the estate to seven hectares and acquired a bottling line to ensure that he would be able to bottle the majority of his production. After apprenticeships in Bordeaux and Australia, and a degree from the Lycée Viticole in Beaune, Jean-Baptiste joined his father in 1999. The Domaine became known officially as Pierre and J-B Lebreuil in 2001 and was further enlarged to its present size of 9.5 hectares, all based around Savigny-les-Beaune. Jean-Baptiste Lebreuil quickly made technical improvements in the cellars, installing new equipment to ensure perfect cellar hygiene (“primordial for the realization of great wines” he affirms). Vinification and aging follow classic Burgundian practice as it is understood by today’s quality oriented winemakers. The whites are pressed with a pneumatic pressoir and begin their alcoholic fermentation in temperature controlled tanks. Fermentation is finished in casks, where the lees are stirred (battonage) every 15 days until the malolactic fermentation is completed. Bottling takes place in the late summer. The Pinot Noir grapes are transported to the winery in small plastic crates to protect the integrity of the fruit. After a full de-stemming, the grapes are given a cold maceration at 8 degrees centigrade with daily pumping over, to bring out the color and fruit aromas. The alcoholic fermentation lasts about 10 days, and very little press-wine is used. The wine is allowed to settle and clarify in the fermentation tanks and then it is transferred to barrels where it ages for 14-16 months. Lebreuil aims to produce vividly fruity Savigny-les-Beaune wines with great finesse and soft tannins.
Farming practices: In the vineyards, Lebreuil instituted strict pruning to reduce yields and 5 plowings per year are done to remove grass and aerate the soils so as to encourage the roots to grow deeper. If the crop is deemed too large, Lebreuil green harvests at the time of veraison. In short, all measures are taken to ensure the harvesting of the finest quality fruit. No herbicide or pesticide has been used since 2003. Biodynamic practices have been started since 2011.
|Pierre et JB Lebreuil Website|
|Domaine Lebreuil owns just under 1 hectare of vines in the Aloxe Corton lieu dit “Les Boutières.” The site is on the lower Corton slope, bordering Chorey. The oldest vines were planted by Jean-Baptiste’s grandfather in the 1930s; the average age of their entire holding is 70 years. The site faces south and is on a slight slope. The soil is a mix of clay and sand. The grapes are transported to the winery in small plastic crates to protect the integrity of the fruit. After a full de-stemming, the grapes are given a cold maceration at 8 degrees Celsius to bring out the color and fruit aromas. The alcoholic fermentation begins with the native yeasts and lasts about 10 days. In the first three days of the vatting period, Lebreuil circulates the juice over the cap of skins; this is followed by 7 days with one punching down of the cap per day and finally 3-5 brief remontages per day until the wine is transferred to casks. Very little press-wine is used. The wine is allowed to settle and clarify in the fermentation tanks and then it is transferred to barrels where it ages for 15 months. The barrels are 20% new and the balance is between 1 and 6 years of age. The Aloxe-Corton Les Boutières is assembled over the summer and bottled in November. Jean-Baptiste Lebreuil does not fine and lightly filters through diatomaceous earth. Production is about 300 cases yearly. |
|Savigny-les-Beaune Blanc - Dessus des Gollardes|
|Lebreuil’s Savigny Les Beaune Blanc Dessus Des Gollardes offers bright, minerally fruit with citrus and wild-flower notes. It is a blend of 70% Chardonnay and 30% Pinot Blanc, the latter coming from 55-year-old vines. Both varietals are harvested and vinified together. Lebreuil matures his Savigny Blanc in barrels: 15% new, 25% one-year; 30% two-year and 30% three-year-old casks. He prefers this mix to ensure that the wine’s exuberant fruit is not overpowered or muted. Lebreuil’s Savigny Blanc is an original and compelling expression of white Burgundy. Only 400 cases are produced. |
|Jean-Baptiste Lebreuil owns 2.5 hectares of Bourgogne Pinot Noir vines spread across 3 parcels, each with distinct soils and microclimates. The interplay of these 3 origins gives this cuvée its exceptional complexity, flavor and style. The average of the vines is 35 years. The largest Bourgogne holding is located in the upper part of the village of Savigny, at an altitude of 300 meters. Lebreuil trains these vines high to give the grapes maximum exposure to the sun. All harvesting is done by hand. This parcel is picked last, 7-10 days after the smaller parcels at lower altitude and on richer soils, which are the first sites to be picked. The fruit is entirely de-stemmed and given an 8 day cold maceration period to enhance the wine’s color and aroma. Lebreuil then raises the temperature to 22 degrees C. to allow the alcoholic fermentation to begin naturally, without added yeast. It lasts 7 days, with only one pumping over per day to avoid over-extraction and harsh tannins. Similarly, Lebreuil pressed the solids very lightly and then allowed the juice to clarify naturally in tanks for 2 days. The wine is then aged 50% in neutral barrels and 50% in tank for only 10 months, to ensure its fruity and accessible qualities. It is a classic Burgundy which tastes of its elegant Savigny-les-Beaune pedigree.|
The 2015 Vintage began with an early and ideal flowering in mid-June and sunny and dry weather. July and August brought heat mixed with adequate rainfall. Cool nights which kept the grapes in excellent health as ripening proceeded steadily. The weeks leading up to harvest were dry and sunny and the grapes attained good natural levels of sugar, ripe tannins and full color without any loss of freshness. Lebreuil harvested in the first week of September under perfect conditions. In 2015, Jean-Baptiste recalls, "everything came together to give us a vintage of succulent, elegant, rich, pure and delicious Pinot Noir fruit. Just my style of wine."
|The Savigny Les Beaune Rouge has concentrated dark cherry fruit in a very pure, elegant style. It comes from many parcels with differing characteristics, mostly on lower slopes at about 200 meters of altitude. Lebreuil blends these different origins to craft his Savigny Rouge in the supple and silky style he seeks. |
|Savigny-les-Beaune - Les Grands Liards|
|Les Grands Liards is from a “lieu-dit” parcel of just over half an hectare in size. With 44 year old vines on the south-east facing slope just beneath the 1er Crus, this cuvée has texture and grip, with a darker shade of fruit and wonderful balance. It is aged in oak casks that are 15% new; 30% one-year; 30% two-year; 25% three years old. |
|Savigny-les-Beaune - Serpentières 1er Cru|
|Lebreuil’s Savigny Les Beaune 1er Cru Aux Serpentières, located in the heart of the south-facing 1er Cru slope, is on pure limestone-clay soil. Most of the vines in the Lebreuil parcel were planted by Jean-Baptiste's great-grandfather, Paul, in the 1930s, making them an average of 70 year old! These ancient vines help to explain why this cuvée is Lebreuil’s most concentrated and structured Savigny, with a stunning core of ripe, sumptuous fruit. It requires a few years of aging. Aged in barrels, 25% each new, 1 year, 2 years and three years old. |
|Savigny-les-Beaune - Aux Peuillets 1er Cru|
|In early 2005, Jean-Baptiste obtained a small, 1/5 hectare parcel in the Aux Peuillets vineyard. A retiring vigneron chose Jean-Baptiste to carry on the cultivation of these 40 year old vines. The parcel is situated on the lower part of the Pommard-side slope. Its deep soil, and long-ripening (due to its north-east exposure) period, gives an intense, fleshy wine brimming with black cherry Pinot Noir fruit, which is very appealing when young. Lebreuil made just 125 cases in his first vintage of Aux Peuillets. Fermented with indigenous yeasts. Aged in barrels, 12 to 14 months, 30% new, then 1 year, 2 years and three years old. Lightly filtered before bottling. |
|Printer Friendly Version|
|Copyright © 2002-2017|
VOS Selections, Inc.