Savigny-Les-Beaune “Aux Fourneaux” rouge AOC 2019

With a view to the noble drop
This rich Pinot Noir is a product of the renowned vineyards of Aux Fourneaux in Savigny-lès-Beaune, combined with contributions from a parcel classified as a local wine. Since 2018, unfortunately, the noble addition "Premier Cru" is no longer given. The picturesque wine-growing region lies just a stone's throw northwest of Beaune and is home to a remarkable 383 hectares of vineyards - a true giant among wine regions. Domaine Chandon de Briailles owns 1.68 hectares in this premier cru site of Aux Fourneaux, an east-facing reading stocked with vines that have flourished for over 60 years. Their native soil is clayey and deep, with lush limestone deposits in the upper part of the plot. Spontaneous fermentation takes place in wooden cuve, filled with 100% whole clusters. The wine then gravity flows into barriques and tonneaux, adding just a touch of new wood, and ages for about 14 months without being disturbed. Finally, it is bottled with only the slightest use of sulphur, usually directly from the barrel.

Its colour is reminiscent of medium cherry red. Its nose is marked by the characteristic loamy and deep soil of Aux Fourneaux. One is reminded of a summer forest floor, an ideal place for a cosy picnic with fresh plums, raspberries and wild strawberries. As soon as you take a closer look at the wine, the subtle nuances also come to the fore, such as cinnamon, wild berry yoghurt and peonies up close.

On the palate, the 2019 Aux Fourneaux surprises with its silky, elegant, accessible and inviting shape. Initially, opulent, ripe dark fruits dominate, which after a few moments are overlaid by a clear spiciness and a remarkably fresh acidity. What is first perceived as gentle becomes tighter and more sophisticated from minute to minute. Alongside the ripe dark fruit, notes of undergrowth and foliage, a hint of wood and tart chocolate stand out here too, while the lively acidity ensures a well-balanced interplay. This is a wine that can be left to mature for a few years without hesitation before it reaches its final expressiveness. And the potential for this is considerable!

As a food companion, it is a versatile partner. It harmonises perfectly with savoury dishes such as a hearty root vegetable tarte tatin, a pheasant in a creamy morel sauce or a partridge breast "en crépinette" with black salsify fritters and poached pear. Alternatively, away from the classic recommendations, it also combines wonderfully with a crispy roast duck, a juicy leg of lamb or a mushroom risotto.