Anthony keep sneaking an eclectic range of Burgundies on to the site, and this one seems to have just popped up.
Medium depth crimson – very youthful colour. Excellent to smell – perfumed raspberry, red cherry fruit and a touch of earth. The palate reflects these aromas as well, being medium-bodied and quite drinkable for such a young wine, although the structured palate and ripe tannins on the finish give every indication this will fill out, soften and gain extra complexity in 3-5 years (17.5+) Chris Hammer, Boccaccio Online Forum
Jean-Michel Giboulet took over in 1993 as President of Burgundy's Young Professionals of the Vine, one of the first groups to put together within Burgundy itself a well-organised blind, comparative tastings of New World Pinot Noir versus red Burgundy. Giboulet's Savignys are not in the light and supple mould, but rather deep coloured, quite tannic, designed to age. Burgundy by Anthony Hanson.
This farm of 6 hectares has been a family estate for three generations. The methods of working as well as winemaking are traditional, the harvest is done manually and the wine is matured in oak barrels.
Savigny-les-Beaune is a beautiful Burgundian village glimpsed from the autoroute but only savoured if visited at leisure. Savigny produces more red wine than anywhere else on the Cote de Beaune. The village is at the entrance to the valley of Fontaine-Froide. The vineyards can be divided into two parts- those on the Pernand-Vergelesses side and those on the Beaune side. The soil is rough and full of gravel.
Shipped to Australia in a temperature controlled container.
