About this wine
A village wine from Pinot Noir. Guiton has plots in Les Saucours and Les Fourneaux. The exposure is east and the soil is sandy-clay and limestone-clay. The vines were planted in 1959, 1963, 1988 and 1989. Harvesting is manual and mechanical and yields are 45 hl/ha.
Fermentation takes 20 days with maceration (cold to start), including pigéage (punching down the cap). The wine ages in oak barrels (15% new) for 15 months. A light filtration is done before bottling if necessary. Almost 15,000 produced each year.
Savigny-Les-Beaune in the hands of a skilled vigneron can produce wines that overachieve its modest reputation and can be surprisingly long and well lived. Guillaume says he has been experimenting with his approach to this wine.
About the grape
Pinot Noir is an ancient grape from eastern France. Notoriously challenging, it thrives in cooler climates. It can be very transparent because of its lightness and flavors of red fruit and earth.
About the vintage
A very challenging vintage due to frost and hail. Production was sharply down resulting in very concentrated wines. Of all of Guiton's vineyards, Savigny was the most impacted in 2016.
Our tasting impressions
A deep nose with a sense of coolness (temp not hip). Bright and understated with a real perky finish. Easy to drink but it is serious. The kind of Red Burgundy I could drink once a week and never grow tired of it. Lovely now but the fruit is entirely primary. I think more interesting development awaits in 8-10 years.
On your table
A rare bison burger with gruyere and mushrooms. Serve at cellar temperature.
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Guillaume Guiton is a fiercely dedicated and extraordinary vigneron and a super nice guy. In the grand scheme of Burgundy, his vineyards would be considered modest...his wines, we consider, anything but.
He has been running this 11.5 hectare Domaine since 2002. His father Jean started it in 1973. Very much a hybrid estate, Guillaume owns 4ha, rents the rest and even buys grapes in his pursuit of the best he can get. He produces about 50,000 bottles per year.
He is a devoted terroirista, who welcomes the opportunity not to intervene in what nature offers. His methods vary based on vintage circumstances but he usually de-stems his red grapes and mostly avoids fining and filtration.
Guillaume is an intense student of barrels. He raises many wines in a variety of barrels before blending, only uses them for 6 years and never employs more than 20% new oak.