Savigny-lès-Beaune 1er Cru »La Dominode« 2022 by Domaine Bruno Clair – a Pinot Noir from the Côte de Beaune with clear, juicy fruit, refined bitterness and the house’s signature taut, saline line.
Medium ruby red with bright garnet reflections at the rim.
Nose
Ripe red cherries and raspberries, accompanied by floral notes of violet, delicate spicy hints and a touch of undergrowth.
Palate
Slender in structure yet profound, with silky tannins, juicy fruit and a long, mineral-driven finish.
Character
An elegant, restrained Burgundy without showy effects – transparent, unadorned and with good ageing potential.
Pairing
An ideal companion to roasted duck breast, beef fillet in red wine jus or mature Comté.
Notes
From the house of Bruno Clair, whose wines are aged with 20–50% whole bunches and moderate use of new wood – a style that favours finesse over opulence.
Tasting note
Character
A Pinot Noir of quiet elegance: slender in frame, with clear, juicy fruit and a fine bitterness that lends the wine structure. The tannins feel silky, the drive remains taut and distinctly mineral. No showmanship, no heaviness – instead, depth and a saline line that lingers long on the finish. A wine that shines at the table and gains complexity with age.
Terroir & Origin
Savigny-lès-Beaune lies at the northern end of the Côte de Beaune, nestled between Pernand-Vergelesses and Beaune. The Premier Cru vineyard site La Dominode ranks among the village’s most esteemed parcels. From his base in Marsannay-la-Côte, Bruno Clair farms 27 hectares across eight villages of the Côte d’Or – including prized holdings such as Chambertin Clos de Bèze and Bonnes-Mares. The estate’s heritage stretches back to 1919, when Joseph Clair and Marguerite Daü united their vineyards. Today, the sixth generation runs the domaine with the same restraint: cover cropping and the avoidance of herbicides are standard practice; the work is done quietly, yet demand remains high.
Grape Variety & Vinification
Pinot Noir, Burgundy’s flagship red variety, finds a particularly transparent expression here. In the cellar, the philosophy is simple: as much as necessary, as little as possible. Spontaneous fermentation is the norm, and extraction remains gentle. For the red wines, 20 to 50 per cent whole bunches go into the fermentation vat – a technique that enhances freshness and floral aromatics. Maturation takes place over 18 to 20 months in barriques, with new oak ranging from 20 to 50 per cent. Time performs the clarification: the wines rest long enough to be bottled without cosmetic intervention – unadorned and built for ageing.
Food Pairings
The refined structure and juicy fruit make this Savigny a versatile everyday wine. It pairs beautifully with pan-roasted duck breast with cherries, rack of lamb with Provençal herbs, or partridge with mushrooms. It also shows its strengths alongside coq au vin or a simple beef fillet with red wine jus. Those preferring something more rustic might opt for Époisses or Comté – the wine’s saline backbone effortlessly supports even robust cheeses.
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