Bright ruby red with violet reflections, typical of a young Premier Cru Pinot Noir.
Nose
Fine notes of red berry fruits such as cherry and raspberry, accompanied by floral accents and a subtle mineral spiciness.
Palate
Silky tannins carry precise fruit, supported by fresh acidity and an elegant structure – restrained in oak, with depth and length.
Character
A wine of great finesse and authenticity, reflecting the terroir of Savigny-Lès-Beaune with natural clarity and without technical intervention.
Pairing
Ideal with roasted duck breast, mushroom dishes such as chanterelles in cream, or ripe soft cheese.
Notes
Bottled entirely without added sulphur, Demeter-certified and produced by one of the few estates in Burgundy to work its vineyards exclusively with horses – an expression of pure craftsmanship and biodynamic integrity.
Tasting note
Character
A Premier Cru of remarkable clarity and finesse. This Pinot Noir displays the style typical of Chandon de Briailles: restrained in oak, precise in fruit, with silky tannins and mineral depth. The sulphur-free bottling lends the wine an immediate, almost crystalline expressiveness – notes of red berries, floral hints and an earthy component reminiscent of damp forest floor. A Burgundy that eschews filtration and fining yet retains both elegance and structure.
Terroir & Origin
The vineyard site Les Lavières is located in Savigny-lès-Beaune, a village on the Côte de Beaune whose vineyards have been renowned for centuries for fine, accessible Pinot Noirs. The name refers to the stony, calcareous nature of the soil – “lavière” denotes stone slabs in the Burgundian dialect. Chandon de Briailles has farmed its nearly 14 hectares biodynamically since 2005 and has held Demeter certification since 2011. It is the only estate in Burgundy to plough its entire vineyard area with horses – a testament to its respect for the living soil.
Grape Variety & Vinification
Pinot Noir, Burgundy’s great red grape variety, finds a particularly pure interpretation here. Since 2011, whole-bunch fermentation has been standard practice, although the proportion varies according to vintage. Maturation takes place over 14 to 20 months with a maximum of 15 to 20 per cent new wood. This cuvée was bottled entirely without added sulphur – a practice that Claude de Nicolay has applied to selected wines since 2017. The result is a wine of unadorned directness that allows the terroir to speak without cosmetic intervention.
Food Pairings
The fine structure and vibrant fruit make this wine a versatile companion at the table. It pairs beautifully with pan-fried duck breast with cherries, Coq au Vin or a simple beef fillet with mushrooms. It also shows itself at its best alongside partridge, rack of lamb or aged Époisses. For vegetarian options, try a mushroom risotto or roasted vegetables with thyme. Served at 16 to 18 degrees, it reveals increasing complexity in the glass.
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