Savigny-Lès-Beaune AOC Pinot Noir 2023 Labouré-Roi

What kind of wine is it

Savigny-lès-Beaune by Labouré-Roi is a red wine made from Pinot Noir, produced in the Côte de Beaune. It presents a fresh and refined style, with a balanced structure that combines smoothness and depth. Fermentation in wooden vats and partial ageing in oak barriques, 30% of which are new, support a harmonious tannic structure and create a complex sensory profile, suitable for those looking for a versatile and characterful wine.

Where it comes from

The grapes come from V-shaped vineyards near Savigny-lès-Beaune, in the northern part of the Côte de Beaune. Gravelly soils rich in iron, as well as sandy and calcareous-clay soils, enhance the mineral nuances and aromatic complexity in an area historically suited to fine Pinot Noir.

How it is produced

Production begins with manual harvest and a double selection to allow only the best bunches. Fermentation takes place in wooden vats, with daily punch-downs for about twenty days, ensuring gradual extraction of colour and tannins. Ageing continues for 10 months in oak barriques, 30% of which are new, imparting toasted notes and encouraging controlled micro-oxygenation. The blending of free-run and press wines precedes bottling.

Tasting notes

In the glass, it displays an intense ruby colour with garnet highlights. The nose reveals ripe red and black fruits such as cherry and plum, with undertones of forest floor and light hints of vanilla and tobacco. On the palate, the velvety texture and silky tannins support a full body, while freshness and persistence highlight the fruity component and a hint of liquorice.

Food pairings

This Pinot Noir pairs well with white meats such as roast chicken and veal, and goes nicely with braised pork dishes and quail ribs. In French cuisine, it accompanies boeuf bourguignon. It is also suitable with poached eggs à la bourguignonne, offering versatility at the table.

When to serve

Savigny-lès-Beaune Labouré-Roi should be served at 16–18 °C in a large glass to enhance its aromas. It is recommended to open the bottle at least one hour before serving to allow it to breathe. The wine is ready after a couple of years in the bottle and has an ageing potential that allows it to develop and gain tertiary notes over several years.