Domaine Bruno Clair : Savigny-Les-Beaune 1er cru "Les Jarrons" 2023

Characteristics and Tasting Notes for Domaine Bruno Clair's Savigny-Les-Beaune 1er Cru "Les Jarrons" 2023

Tasting Notes

Colour
The wine displays a beautiful ruby red hue.

Nose
The aromatic bouquet opens with vibrant notes of red fruits such as cherry, raspberry and blackcurrant. With aeration, it reveals lovely complexity with touches of liquorice, supple leather and delicate floral nuances reminiscent of peony or violet.

Palate
The attack is supple, giving way to a round texture carried by refreshing acidity. The structure rests on silky tannins and a firm mineral backbone, leading to a wonderfully smooth finish that lingers on fruit and liquorice.

Food and Wine Pairing

This gastronomic red wine pairs beautifully with a fricassee of porcini mushrooms or a rabbit stew. It will also work perfectly with white meats, roasted poultry, country-style terrines as well as soft-rind cheeses.

Serving and Cellaring

To fully appreciate this wine, it is recommended to serve it at a temperature of around 16°C, decanting it if enjoyed young. This wine requires a minimum of four years of cellaring to reach its full potential and can be kept until approximately 2033.

The Elegance and Minerality of a Great Wine from the Côte de Beaune

The Estate

Founded in 1979 by Bruno Clair, Domaine Bruno Clair is a landmark name in Burgundy. Although the family's winemaking heritage dates back further, it was at this date that the estate as it exists today truly came into being. The property now spans 27 hectares across eight villages. Still independently run, the domaine is currently led by Bruno Clair, supported by his sons Edouard and Arthur. Together, they uphold a demanding philosophy centred on the meticulous selection of vines and a deep respect for terroir.

The Vineyard

The 0.53-hectare plot from which this wine originates is located in the commune of Savigny-Les-Beaune, on the slopes of Mont Battois. Planted in 1983 and 1987 at an average altitude of 250 metres, the vines benefit from a cool exposure facing east and northeast. They thrive on clay-limestone soils, cultivated with care according to the principles of sustainable viticulture. The estate favours Guyot-Poussard pruning, the use of organic fertilisers and natural grassing to preserve the vitality of the soil.

Winemaking and Ageing

To craft this wine, the harvest includes a proportion of 20 to 30% whole clusters. Fermentation takes place in open wooden vats with a gentle maceration lasting 10 to 15 days, favouring a measured extraction. The wine is then aged for an extended period of 18 to 20 months in oak barrels, around 30% of which are new, in order to refine its structure without masking the identity of its terroir.

Grape Variety

Pinot Noir (100%).