Presentation
Located in the heart of Savigny-lès-Beaune, this family estate dates back over five centuries. Brothers Philippe and Jean-Jacques Girard, heirs to ancestral know-how, each developed their own estate. Today, Arnaud Girard, Philippe's son, takes over. The estate spans 11 hectares, practicing sustainable viticulture, with a distribution of 60% whites and 40% reds, on prestigious appellations: Savigny-lès-Beaune, Pernand-Vergelesses, Aloxe-Corton, Nuits-Saint-Georges, Pommard, and Volnay. Vinifications respect the vintage, with careful aging in oak barrels, offering elegant wines with great aging potential. Its distinctive feature? Rigorous family transmission and precise vinification that honor the terroirs of the Côte de Beaune.
Location
10,000 vines/ha
Terroir
Clay-limestone soil
In the vineyard
Throughout the growing season, careful attention is paid to soil work, canopy management, and sustainable practices. Yield control is implemented to ensure optimal concentration, and harvesting—manual or mechanical—is adapted to the plot and grape maturity to preserve balance and aromatic freshness.
Winemaking
100% destemming, followed by a pre-fermentation cold maceration of 4 to 5 days. Extraction is carried out via pump-overs and punch-downs. Total vatting lasts 10 to 15 days.
Ageing
Aged in oak barrels for 9 months, with 20% to 30% new oak, providing structure and aromatic complexity.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 50 years old
Serving
Serving Temperature: 14–16°C
Ageing potential
10 to 15 years
Tasting
This wine displays a deep, twilight-purple robe. On the nose, youthful aromas of cherry, strawberry, and blackcurrant are present. With maturity, the bouquet evolves toward leather, truffle, and macerated fruit such as prune. The palate is structured, vigorous, and full-bodied.
Visual appearance
Purple, twilight-toned color
At nose
Cherry, strawberry, blackcurrant; with age: leather, truffle, prune
On the palate
Structured, vigorous, full-bodied
Food pairings
A great match for bold, flavorful meats such as roasted lamb, ribeye steak, or duck breast. It also pairs wonderfully with soft washed-rind cheeses like Époisses, Langres, or Soumaintrain.
