Savigny Les Beaune Rouge Jean Jacques Girard 2012

Savigny Les Beaune Rouge Jean Jacques Girard 2012

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Savigny Les Beaune Rouge Jean Jacques Girard 2012
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HED98566

75 cl

£35.00
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Savigny Les Beaune Rouge Jean Jacques Girard 2012 offers an approachable expression of Pinot Noir from the Burgundy region. The wine displays aromas of dark cherries, earthy undertones, and subtle hints of spice. On the palate, it reveals a medium body with restrained tannins, underscoring flavors of ripe red fruit, tobacco, and a touch of minerality. The acidity is balanced, providing a smooth finish that lingers without overwhelming.

Jean Jacques Girard is known for his commitment to traditional winemaking techniques in Savigny-lès-Beaune. The 2012 vintage benefited from a warm growing season, allowing the grapes to achieve optimal ripeness. The wine is typically aged in French oak barrels, which imparts a delicate structure while complementing the fruit character. This Savigny Les Beaune can be enjoyed now, but it also has the capacity to evolve gracefully with some additional aging.

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Dating back to 1529, Domaine Jean-Jacques Girard is a leading producer of Chardonnay, Pinot Noir and Aligoté wines in the commune of Savigny-lès-Beaune in Burgundy’s Côte de Beaune. Assisted by his son, Vincent, seventh-generation winemaker Jean-Jacques Girard produces wines from more than 16ha of vineyards planted across 17 appellations. These include the Savigny Premiers Crus of Les Fourneaux, Les Lavieres, Les Peuillets, Les Rouvrettes, Les Serpentieres, Les Fichots and Les Vergelesses, along with Les Fretilles 1er Cru in Pernand-Vergelesses, Clos du Roi 1er Cru in Beaune and the prestigious Grand Cru of Corton-Charlemagne.

In the cellar, the site-specific whites are fermented in oak casks of different sizes, depending on the parcel, before being matured in Burgundian oak barrels (15% new) for 10-12 months, with regular battonage until the end of malolactic fermentation. For the domaine’s top reds, grapes are fully destemmed and undergo a short maceration in open vats before temperature-controlled fermentation and maturation in 15-25% new oak for up to 15 months.

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