Domaine Nicolas Rossignol : Savigny-Les-Beaune 1er cru "Fourneaux" 2018

Characteristics and tasting advice for the Savigny-lès-Beaune 1er cru "Fourneaux" 2018 from Domaine Nicolas Rossignol

Tasting

Appearance

The wine displays a ruby hue of medium to deep intensity, lifted by subtle purple highlights typical of a young, well-crafted Burgundy Pinot Noir.

Nose

The aromatic bouquet is complex and nuanced. It opens with notes of ripe red fruits, notably cherry and raspberry, alongside hints of black fruits. These primary aromas are enriched by secondary nuances of spicy earth, delicate smoke, and subtle floral notes reminiscent of violet and rose. The overall impression reveals an aromatic complexity that gradually unfolds with aeration.

Palate

The attack stands out for its silky texture, reflecting the estate’s winemaking philosophy that favors elegance over extraction. The tannic structure is firm yet perfectly polished, offering a remarkable balance between body and finesse. The mid-palate maintains aromatic persistence with flavors of red and black fruits supported by spicy notes and a minerality characteristic of the limestone terroir. The finish is dense and rich, with sustained aromatic length and present tannins without astringency.

Food and wine pairings

This Savigny-lès-Beaune 1er cru "Fourneaux" 2018 is an ideal match for braised or roasted red meats, veal prepared with a light sauce, as well as roasted poultry such as chicken with crispy skin or duck. It also pairs beautifully with game served with sauce, notably roe deer or venison. Mushroom-based dishes—especially with porcini or chanterelles reduced into a sauce—also make excellent pairings. For cheese, opt for soft cheeses with washed rinds or well-aged cheeses with pronounced character.

Serving and cellaring

This Savigny-lès-Beaune 1er cru "Fourneaux" 2018 can be enjoyed now or kept in the cellar to allow its tannic structure to refine further. The ideal serving temperature is between 15 and 17°C. Light aeration in a decanter for around 30 minutes will allow the wine to fully express its aromatic complexity.

A Savigny-lès-Beaune premier cru combining structure and silky elegance

The estate

The Domaine Nicolas Rossignol was founded in 1997 by Nicolas Rossignol, a representative of the fifth generation of winemakers in the family established in Volnay. After broadening his experience in Burgundy, Bordeaux, South Africa, and the Rhône Valley, Nicolas Rossignol set up with an initial vineyard holding of three hectares. In 2011, the estate underwent a major restructuring with the merger of Domaine Rossignol-Jeanniard and Domaine Nicolas Rossignol, creating a unified entity. Now based in Beaune, Nicolas Rossignol personally runs an estate of around seventeen hectares across some of the finest terroirs of the Côte de Beaune, including Volnay, Pommard, Savigny-lès-Beaune, and Beaune. The estate quickly established itself as a benchmark for the new generation of Burgundy winemakers, favoring the expression of terroir and balance over extraction.

The vineyard

The Climat Les Fourneaux is located in the commune of Savigny-lès-Beaune, north of Beaune, in a small valley shaped by the Rhoin River. This premier cru benefits from a southwest-facing exposure on gentle slopes, with light limestone-clay soils characterized by the presence of angular stones. This distinctive geological composition ensures excellent drainage while allowing for balanced ripening of the grapes, preserving aromatic freshness while developing fine concentration. The name "Fourneaux" refers to the old charcoal kilns that once stood on this site. Acquired by the estate in 2005, this parcel comes from vines previously farmed by the renowned Domaine Robert Ampeau of Meursault.

The vintage

The 2018 vintage in Burgundy began with a beneficial winter, with adequate rainfall replenishing the soils’ water reserves, followed by a relatively moderate spring. Summer proved particularly hot, ranking among the warmest years on record, with high temperatures throughout the growing season accelerating grape ripening. These conditions produced wines showing pronounced maturity, powerful tannins, and beautiful color intensity. However, careful vineyard management and harvesting at the optimal moment helped preserve acidity and freshness, avoiding excessive concentration while benefiting from the vintage’s generosity.

Winemaking and aging

The grapes for the Savigny-lès-Beaune 1er cru "Fourneaux" 2018 are harvested by hand into small eight-kilogram crates to preserve the integrity of the berries. Upon arrival at the winery, they undergo a rigorous double sorting, first on a vibrating table and then by hand by a team of six. Fermentation is carried out with indigenous yeasts, allowing a natural fermentation over six to eight days. Extraction (punch-downs and pump-overs) is adjusted daily according to technical tastings. After fermentation, the wine is aged on fine lees for ten to twenty months in medium-toast French oak barrels, with the proportion of new oak ranging from 0 to 50% depending on the needs of the vintage. Malolactic fermentation is intentionally delayed until the spring following the harvest—around six months after picking—to bring greater aromatic complexity. The wine is neither fined nor filtered before bottling, with only a micro-dose of sulfites added.

Grape variety

100% pinot noir