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Our wines
Savigny-les-Beaune Fourneaux
Premier Cru
Service
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Cellaring
Optimal consumption: 8 to 13 years
Ageing potential: 15 years
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Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing communes: Savigny-les-Beaune.
Site: the village of Savigny-les-Beaune is nestled in a small valley north-west of Beaune. The « Fourneaux » vineyard is on a gentle slope with an ideal south-west exposure, next to the famous Vergelesses and Lavières vineyards.
Histoire & tradition: the Gallo-Roman village was called Sabinius and played an important role in the history of viticulture. The monks of Cîteaux owned vineyards in this region.
Soil: marl and limestone from the Bathonian age; light soil with a reddish hue, strewn with sharp stones.
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Tasting
by Véronique Boss-Drouhin
The colour of this wine has no equal: its cherry-red hue catches the light in the most seductive fashion. At first, the nose offers a stunning display of spices ranging from pepper and nutmeg to touches of paprika and ...green pepper. The sensations are subtle and never too strong. Other pleasures are to be found on the palate, such as delicate fruity flavours matching a graceful structure, a velvety texture and elegant tannins.
Vintage
The vagaries of the 2021 vintage have greatly affected yields, resulting in one of the smallest harvests Burgundy has ever seen. The reds are harmonious and elegant, with lower alcohol concentrations compared to previous vintages. It is a vintage with a rather Burgundian style showing fruitiness and a lot of freshness.
Vintage reviewViticulture
Throughout its 100-hectare (247 acres) estate, Maison Joseph Drouhin has adopted organic viticulture practices since the late 1980s and biodynamic viticulture since the 1990s. Our credo is to provide « natural answers to natural problems ». All our practices show the greatest respect for the soil, the vine and the environment. Our deliberately low production yields allow our grapes to reveal the precise expression of each terroir.
Winemaking
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: total destemming. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.
Ageing: in oak barrels including 20 to 25% of new barrels.
The ageing lasts between 14 to 16 months.
Origin of the wood: oak grown in French high forest.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.