Savigny-Les-Beaune blanc “Les Saucours” Sans Sulfites Ajouté AOC 2018

A look at the wine
This characterful drop was grown on the single parcel of Les Saucours, located in the picturesque surroundings south of Savigny-lès-Beaune, halfway to the nearest town, Beaune. The eastern exposure of this small, 0.6-hectare site allows the eight-year-old Chardonnay vines to ideally absorb the morning sun. With a planting density of 10,000 vines per hectare and a yield of 35 hectolitres per hectare, this plot reflects the purism of viticulture. The calcareous soil, interspersed with clay and loam, influences the mineral note of the wine. After fermentation in barrels and tonneaux, the wine was aged in used barriques and tonneaux for 15 to 18 months on the fine lees and then bottled without added sulphur.

Colour embossing
An appealing light golden yellow.

Fragrances
This green Chardonnay from Savigny-lès-Beaune is a remarkably young growth and shows a trotting bouquet of green and yellow pears as well as grapefruits, including peel. With more oxygenation, the warm, honeyed wax note comes through more strongly, accompanied by slight oxidation notes reminiscent of fino sherry and toasted hazelnuts. White lilac blossoms and a hint of warm puff pastry as well as herbs complete the fragrance composition.

Taste experience
The powerful and silky texture of this Les Saucours sans soufre is a delight to the palate. The wine is opulent, ripe and juicy, yet distinctly fresh and lively - a quality wonderfully accentuated by the ripe, lively acidity of the 2018 vintage. The ripe fruit notes are underlined by tart aromas of grapefruit, pear and quince, as well as wax and stone. A salty note enriches the taste experience. The wine also shows slight oxidation notes on the palate and - although fully fermented - reveals a fine sweetness reminiscent of butterscotch. The wine is incredibly exciting and lively.

Food recommendations
Try it with langoustine tails with shellfish stock on steamed chard, stockfish brandade or a fresh sheep's cheese with mango and liquorice. Alternatively, a roast monkfish with citrus butter, a foie gras pâté or a creamy goat's cheese with fig compote could also be a great match.