Savigny-les-Beaune 1er Cru – Aux Gravains
$1.00
| Country | France |
|---|---|
| Region | Burgundy |
| Producer | Pierre et JB Lebreuil |
| Size | 750mL |
| Style | Red |
| Practices | HVE, Organic |
| Grapes | Pinot Noir |
| Other Features | Indigenous yeasts, Old Vines, Unfined |
This terroir, located in the alluvial cone of the Combe d’Orange, is strewn with small pebbles, hence its name. South exposure on slopes close to the village of Savigny-les-Beaune, altitude 836 feet (255 meters). Half of the vines are 65 years old, the other half 15 years old.
The grapes are hand-harvested, carefully sorted and fully de-stemmed before going into vats where they will remain for about 15 days. Cold maceration at 46°F (8°C) is carried out for 6-8 days with pumping over of the juice. The alcoholic fermentation lasts for 8-10 days with the cap punched down to extract the various components from the skins. Separation of the free run and press juices, settling to remove solids, then transferred into barrels.
Aged 12-14 months, 25% new oak. Aged on the lees, with a racking in July. Natural malo-lactic fermentation. Bottling: light earth filtration. Bottling is carried out at the domaine in November-January, using their own bottling line.
On the nose, raspberries, blackberries and fresh grapes. The palate is supple and round, with lots of freshness, well-integrated tannins, crunchy red fruits and a clean, peppery finish. Delicious for several years to come.
About the Producer
The Lebreuil family estate dates back to 1935, when present winemaker Jean-Baptiste Lebreuil’s grandparents purchased two hectares of vines. Pierre, Jean-Baptiste’s father, enlarged the property to seven hectares and acquired a bottling line to ensure that he would be able to bottle the majority of his production. After stages in Bordeaux and abroad, and a degree from the Lycée Viticole in Beaune, Jean-Baptiste joined his father in 1999. The domaine became officially known 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). His aim is to produce vividly fruity Savigny-les-Beaune wines with great finesse and soft tannins. Vinification and aging follow classic Burgundian practice as it is understood by today’s quality-oriented winemakers. 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 wines settle and clarify in the fermentation tanks and are then transferred to barrels for 12-16 months of maturation.
Farming practices: certified HVE and certified organic. Intense pruning to reduce the yields and ensure healthy fruit. Lebreuil uses no herbicides and plows the rows 5 times per year 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 véraison. In short, all measures are taken to ensure the harvesting of the finest quality fruit. Biodynamic practices have been started since 2011.
Pierre et JB Lebreuil
Click here: Jean-Baptiste Lebreuil Speaks About His Bourgogne Rouge , April 4, 2020
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