Description
The wine
Savigny-lès-Beaune is one of Burgundy’s most consistently underrated villages — tucked between Beaune and Pernand-Vergelesses, its wines are rarely mentioned alongside the celebrated names of the Côte de Beaune and are almost always more interesting than their reputation suggests. Aux Fournaux is the reason Andrew Nielsen keeps coming back.
The parcel sits at the northern end of Savigny, at the junction of three appellations — Savigny-lès-Beaune, Pernand-Vergelesses, and Aloxe-Corton. The position at the base of the slope gives better sunlight interception and drainage than most village parcels in Savigny. The three-appellation junction contributes to the wine’s unusual complexity for a village level — the racy fruit character of Pernand to the north, the rocky tannin structure of Aloxe-Corton to the east, the freshness of Savigny throughout. 60-year-old vines. A very complex village site, as Andrew puts it.
Winemaker’s note — Andrew Nielsen, Le Grappin
Vineyard: From a 60-year-old parcel of Pinot Noir in my favourite village climat for Pinot Noir in Savigny-lès-Beaune — Aux Fournaux. With the vineyard being located at the base of the slope, which provides better sunlight interception and drainage than most village parcels in Savigny-lès-Beaune, the wine has fine definition and weight for a village appellation wine. Aux Fournaux is also at the junction with Pernand-Vergelesses and Aloxe-Corton, with racy fruits from the former and rocky tannins from the latter. A very complex village site.
Vinification: Hand-picked and sorted for over eight hours to ensure only the best fruit made it to the fermenter. 80% of the grapes were destemmed with the remaining 20% placed on top as whole cluster in a wooden vat. Dry ice was used to cool the fruit to 12°C and to protect the berries against oxidation. Natural fermentation with just one pump over and one pigèage for temperature control. The must was basket-pressed on the 14th day after harvesting. Settled for two weeks in tank before 11 months in a new barrel from Tonnellerie Minier (14% new oak) and in a variety of one to five-year-old barrels from Tonnellerie Chassin. Racked under air pressure and settled for two weeks in tank before being bottled under a DIAM closure without fining or filtration.
“My vision for Le Grappin is to seek out special sites in the overlooked, under-appreciated reaches of Burgundy, that tell a story. I search out viticulteurs as maniacal as me, who tend their vines throughout the year, who know their sites and how best to make the site shine. My job is to ensure the wine reaches its true potential, working by hand, with small lots, giving each wine as much care and attention as my viticulteurs have paid to the vines.”
— Andrew Nielsen, Le Grappin
Tasting notes
Bright ruby. Red cherry, raspberry, a mineral edge from the rocky soils at the base of the slope. The palate reflects the three-appellation position — racy fruit, fine-grained tannins with a rocky quality from the Aloxe influence, and the freshness of Savigny throughout. More definition and complexity than a typical village wine. Long, clean mineral finish. Approachable now and developing well over the next five years. Drink now through 2030.
Service: 16°C. Roast chicken, duck breast, mushroom dishes, charcuterie, aged soft cheeses.
2022 vintage note
2022 was a warm, generous vintage across the Côte de Beaune — excellent growing conditions producing wines of exceptional fruit clarity and smooth tannin structure. For a 60-year-old parcel with the natural site advantages of Aux Fournaux, the vintage added concentration without sacrificing the freshness that makes this climat distinctive. One of the more complete recent expressions of what Savigny-lès-Beaune can produce.
Andrew and Emma Nielsen founded Le Grappin in 2011. They source from the same organically farmed single parcels every year, work without additions, and bottle everything by hand. Named one of The 10 Best Unsung Burgundy Producers by Wine-Searcher.
