Description
How it tastes
Perfumed and refined, with dark cherry and spice over a fine structure and a long, charming finish. Whole-bunch fermented with wild yeasts over three weeks.
The producer
Three east-facing plots within the Savigny-lès-Beaune Premier Cru, catching the gentle early morning sun. Sylvain Debord trained at Beaune and worked alongside Nicolas Potel from 2006, farming a network of partner vineyards with a deliberately minimal hand.
Food and drinking
Good with poultry & pork, red meat and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16°C.