Domaine Jean-Jacques Girard 2018 Savigny-lès-Beaune rouge

Tasting notes
A deep cherry red colour with a nose and palate of tart cherries and relatively full bodied. Ideal with a steak or salmon.

Why we recommend this wine
Every time we are in this part of Burgundy we visit and buy wines from Girard, both white and red. This is a great example of what we are seeking.

The wine
Produced from different plots around the village of Savigny Les Beaune, a quaint village about 6 kilometres northwest of Beaune. With an average age of 45 years, the vines are well planted into the deep clay-heavy soils. This is a splendid fusion of soft, red fruit from the Beaune side of the village and the deeper, more concentrated, tannic wines from near Aloxe-Corton. The grapes are 100% destemmed and undergo a short maceration in open vats before thermo-regulated fermentation. Wines are then matured in oak barrels, 15% of which are new, for 15 months.
We also have a four vintage (2015, 2017, 2018 and 2019) tasting pack of their Savigny-lès-Beaune 1er Cru Peuillets. This vineyard is adjacent to the Beaune 1er Cru Clos du Roi. The wine is made the same way as the village wine please see here for details.

The wine estate
About five centuries ago, Jean Girard began cultivating vines in Savigny-Les-Beaune. Until the late 90s, Jean-Jacques father, Georges, ran the Domaine but when he bowed out, the sons soon saw that each had his own vision and style, and the domaine was split, pretty much down the middle. Since the split, Jean-Jacques has built his holdings back to its original size of 15 hectares, making it one of the most impressive domains in Savigny. He has been a busy man in the process, adding to his impressive array of Savigny 1er Cru vineyards with parcels in Pernand Vergelesses 1er Cru in red and white, a Beaune 1er Cru ‘Clos du Roi’, some Volnay and Pommard and a little jewel in Corton-Charlemagne. In 2008, his son Vincent joined him on the farm. Their approach to agriculture is based on a deep respect of the soil and the environment. The wine making approach reconciles traditional know-how and new technologies.

Food and wine
Being relatively light pair with similar food – salads, cold meats, pâté and terrines. Refer also to our food and wine pairing guide, click here.

Did you know?
In the hierarchy of Burgundy wines this is known as a ‘village’ wine because it has the name of the village; a big step up from Bourgogne Rouge, the everyday Burgundy. Premier Cru and Grand Cru make up the rest of the steps upward.