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
Brown soils with limestone and flint
In the vineyard
The vines are cultivated with care: the soil is regularly tilled to encourage healthy rooting and aeration, while foliage management ensures optimal ripening. Yields are controlled to preserve concentration and aromatic clarity. Depending on the plot and grape maturity, harvesting is carried out either manually or mechanically to ensure precision.
Winemaking
100% destemmed, followed by pre-fermentation cold maceration for 4 to 5 days. Extraction is done through pump-overs and punch-downs. Total vatting lasts 10 to 15 days.
Ageing
Aged for 10 to 11 months in oak barrels, with 25% new oak, enhancing the wine’s structure and roundness without overpowering its fruit.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 50 years old
Serving
Serving Temperature: 14–16°C
Ageing potential
5 to 10 years
Tasting
This wine typically presents a brilliant garnet color with violet highlights. The bouquet is expressive, marked by raspberry, cherry—candied or in brandy—and ripe fruit. On the palate, it shows roundness and suppleness, with a silky, full-bodied texture, supported by a fine structure and just the right touch of tannin.
Visual appearance
Bright garnet with violet tints
At nose
Raspberry, cherry (candied or in brandy), ripe fruit
On the palate
Supple, round, velvety, structured with fine tannins
Food pairings
This wine pairs beautifully with cured hams like Parma, as well as fine-textured meats such as rabbit or boiled beef. Its velvety tannic structure also complements sauced offal and feathered game. On the spicier side, its fleshy mouthfeel softens the heat of curried meats or poultry and enhances the bold flavors of antipasti or marinated vegetables. It also works well with soft-flavored cheeses like Vacherin, Reblochon, or Cîteaux.
