A brilliant Spring day on a quiet street in Savigny-Les-Beaune, a source for great values in Burgundy.

 Remember sub-$50 Burgundy? 

Share

As an avowed Burgundy lover like many of you, I look on with dismay as Burgundy prices recede further and further from reach. I'm not just talking about sought-after and now-allocated wines like Roumier, Dujac, Leroy, and Bize but high quality village wines from the Côte d'Or. Heck! There are a scandalous number of Bourgognes out there nearing $60 dollars. It's gotten to where Burgundy is in danger of becoming a special occasion wine rather than a delicious bottle to open with dinner at home with a roasted chicken. Fortunately, we just tasted a brilliant village wine from Jean-Marc and Hugues Pavelot that shines and is actually affordable (relative to Burgundy). The 2017 Savigny-Lés-Beaune is just what I look for in a Burgundy for the table: simultaneously airy and earthy, with ripe forest fruits and just enough sauvage notes to place it squarely in Savigny.

More and more I’m growing to appreciate 2017 red Burgs for the their usefulness at the table and user friendliness. Not across the board mind you, but at those domaines where they didn’t prune for volume (not that I blame them). After the traumatic 2016 vintage things were fraught. For those who carried a sensible number of bunches, the vines gave plenty of fruit that was perfumed and downright agreeable. Whereas in many cases where the growers allowed extra bunches and tried to concentrate via green harvest or thru extraction in the cellar, the resulting wines aren’t nearly as charming. And in 2017 Pavelot seems to have hit the mark with estate fruit. The Savigny-Les-Beaune villages is one such example. The robe is a medium dark ruby. The nose (and palate) are backward on opening, but an hour in the decanter works wonders. Aromatically the bouquet is equal parts plummy, small forest berries, game, rose petals, and savory iodine Savigny tang. The palate flavors raciness over weight and boasts a fine array of forest fruits, cassis, and salty, mineral notes in a package that balances polish with just enough wild character. This is lovely with air (please give it that hour in the decanter) and positively delicious with pan-roasted veal medallions with baby artichokes, mushrooms and roasted potatoes, though a duck breast wouldn’t be unwelcome. And lest I make this out to be insubstantial, there is plenty of wiry structure to stand up to a fine piece of after dinner alpage Beaufort. This is just beginning to open for business and, given Burgundy’s rise in price, is a bargain for sure. John McIlwain

This wine is a pre-arrival and will be available Wednesday, 6/8.

No Longer Available

Pavelot, Jean-Marc 2017 Savigny-Les-Beaune Pre-arrival

More and more I’m growing to appreciate 2017 red Burgs for the their usefulness at the table and user friendliness. Not across the board mind you, but at those domaines where they didn’t prune for volume (not that I blame them) after the traumatic 2016 vintage when things were fraught. For those who carried a sensible number of bunches, the vines gave plenty of fruit that was perfumed and downright agreeable; conversely in many cases where the growers allowed extra bunches and tried to concentrate via green harvest or thru extraction in the cellar, the resulting wines aren’t nearly as charming. And in 2017 Domaine Pavelot seems to have hit the mark with estate fruit. The Savigny-Les-Beaune villages is one such example. The robe is a medium dark ruby. The nose (and palate) are backward on opening, but an hour in the decanter works wonders. Aromatically the bouquet is equal parts plummy, small forest berries, game, rose petals, and savory iodine Savigny tang. The palate flavors raciness over weight and boasts a fine array of forest fruits, cassis, and salty, mineral notes in a package that balances polish with just enough wild character. This is lovely with air (please give it that hour in the decanter) and positively delicious with pan-roasted veal medallions with baby artichokes, mushrooms and roasted potatoes, though a duck breast wouldn’t be unwelcome. And lest I make this out to be insubstantial, there is plenty of wiry structure to stand up to a fine piece of after dinner alpage Beaufort. This is just beginning to open for business and is given Burgundy’s rise in price is a bargain, for sure. What a treat! John McIlwain

  • Out of Stock
  • red
  • 0 in stock
  • $49.99

  • Organic