2022 Savigny-Lès-Beaune, Jean-Baptiste Boudier
bottle
£36.75
(£32.50 per bottle)
Save 12% on a case of 12 bottles
23 in stock
Winemaker:Domaine Jean-Baptiste Boudier
From the 2021 vintage, Jean-Baptiste took over the cultivation of three new Pinot Noir vineyards. This village-level Savigny-lès-Beaune, a First Growth Savigny Les Peuillets, along with a Corton Grand Cru Les Renardes. This village-level Savigny is a blend from vines he previous owned in Les Connardises, with grapes from land below his new First Growth, Les Peuillets. 40% whole clusters went in to the fermentation vat. Colour is mid-deep, ruby-purple, nose is fresh and open, palate shows dense fruitiness.The wine has good structure, with admirable, savoury flavours and fresh, good length (for drinking 2024-2029+).
| Weight | 1.5 kg |
|---|---|
| Vintage | |
| Wine Name | Savigny-Lès-Beaune, Jean-Baptiste Boudier |
| Case Size | |
| Size | |
| Size (cl) | |
| Alcohol | |
| Closure | |
| Product Code | BO0322RA |
| Customs Status | Duty Paid |
| Tax Status | Inc Tax |
Winemaker
Domaine Jean-Baptiste Boudier
Jean-Baptiste Boudier’s training took him from Beaune’s viticultural school to New Zealand and Roussillon, with 2 years studying oenology in Bordeaux, including 6 months at Château Haut-Brion. It was during the 2014 harvest that he worked for the first time alongside his father at the family`s Pernand-Vergelesses Domaine. Their different visions of wine soon became apparent and they mutually decided that Jean-Baptiste deserved a chance to experiment on his own.
2015 was Jean-Baptiste`s very first solo vintage, with production of just 3 hectares of vines spread across plots in Pernand-Vergelesses, Savigny-Lès-Beaune and Aloxe-Corton. He is a smart, focused, ambitious winemaker who does not believe in pre-fermentation maceration. “I prefer that fermentations start fast,” he says. “For my father, colour was very important, but for me, it’s not the major factor. Tannins are more important, and we adapt the extractions according to the year, and by tasting.” In his avoidance of a pre-fermentation cold soaking of his grapes, his wine-making is not Burgundian mainstream, but has been carefully thought through, from his own experiences.