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
The vineyard is managed using sustainable techniques. The soil is tilled to promote root development and biodiversity, foliage is carefully managed to ensure optimal ripeness, and yields are controlled through pruning or green harvesting. Harvesting is carried out manually or mechanically, depending on the vintage and parcel conditions.
Winemaking
100% destemmed, followed by 4 to 5 days of cold pre-fermentation maceration. Gentle extraction through pump-overs and punch-downs. Vatting lasts 8 to 10 days.
Ageing
Aged for 9 months in oak barrels, including 20% new oak, to add depth and subtle complexity.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 35 years old
Serving
Serving Temperature: 14–16°C
Ageing potential
5 to 10 years
Tasting
This wine shows a bright robe with purple highlights that deepen to an intense garnet hue. On the nose, classic aromas of cherry, redcurrant, and blackcurrant emerge, complemented by notes of undergrowth, mushroom, and spice. The palate is full and powerful, with roundness and a pleasing richness.
Visual appearance
Bright purple to deep garnet
At nose
Cherry, redcurrant, blackcurrant, undergrowth, mushroom, spice
On the palate
Full-bodied, rich, round, and powerful
Food pairings
Excellent with terrines and pâtés, roast pork, lamb, and veal. Also pairs beautifully with bold cheeses like Époisses or Ami du Chambertin.
