Domaine du Château de Meursault : Savigny-Les-Beaune 1er cru "Les Peuillets" 2025

Characteristics and tasting tips for the Savigny-Lès-Beaune Premier Cru "Les Peuillets" 2025 from Domaine du Château de Meursault

Food and wine pairing

This Savigny-Lès-Beaune Premier Cru "Les Peuillets" 2025 will pair beautifully with white or pink-fleshed meats in sauce, such as pork tenderloin with carrots, as well as flavourful fish like perch in a red wine butter sauce. It also works very well with local pressed-curd cheeses, such as a regional tomme.

A full-bodied and delicate red Burgundy wine

The estate

In its current form, Domaine du Château de Meursault has been shaped since 1973 by André Boisseaux, who restored and developed the property to make it one of the finest references of the Côte de Beaune, in Burgundy. Since December 2012, the estate has belonged to the Halley family, under the leadership of Olivier Halley. Today, its 67 hectares of vines are entirely farmed organically, reflecting a strong environmental commitment within the Côte de Beaune.

The vineyard

This wine comes from the Climat "Les Peuillets", a Premier Cru of Savigny-Lès-Beaune located at the foot of the slope, on slightly stony clay-limestone soils. The east-facing exposure of the plot ensures regular morning sunshine, conducive to even ripeness while preserving the freshness of the grapes. The estate farms 1.62 hectares here organically, where the Pinot Noir is harvested exclusively by hand.

The vintage

The 2025 vintage began with an early and rapid vegetative cycle, with widespread budburst in early April and flowering of the red varieties starting in early June. A first heatwave, from June to early July, did not hinder berry growth, and veraison ended in early August with optimal health, producing small bunches with a loose, airy structure. The harvest of the red wines of Savigny finished in early September, among the last of the season.

Vinification and ageing

After manual sorting followed by optical sorting for the red wines, the grapes for the Savigny-Lès-Beaune Premier Cru "Les Peuillets" 2025 are destemmed and transferred to vat for a cold pre-fermentation maceration, followed by alcoholic fermentation. Management of the cap, through punching down and pumping over, aims for a gentle, high-quality extraction of tannins. At the end of the maceration, the wine is separated from the pomace by pneumatic pressing, then begins its ageing in oak barrels, with a proportion of new oak, in keeping with the usual practice for this cuvée.

Grape variety

This wine is made from 100% Pinot Noir.