Our tasting impressions
The color is quite dark. Here again, the tannins seem to be injecting some tartness. Despite that, the wine is lovely in a feminine sort of way. Looking forward to following its development for a couple of decades at least. Guillaume treated us to a magnificent 1959 that reaffirmed my prior opinion that Savigny-Lés-Beaune are among the best Burgundies for long-term cellaring.
About this wine
Les Hauts Jarrons is a 4.4 ha 1er cru Pinot Noir vineyard just below Autoroute A6. Guiton has a 1.73 ha southeast facing plot. The soil is limestone tinged with sand. The vines were planted in 1920 and 1971. Harvesting is by hand with yields of 38 hl/ha.
Fermentation takes 20 days with maceration (cold to start), including pigéage (punching down the cap). The wine ages in oak barrels (20% new) for 18 months. A light filtration is done before bottling if necessary. About 8,750 bottles are produced annually.
About the grape
Pinot Noir is an ancient grape from eastern France. Notoriously challenging, it thrives in cooler climates. The concept of terroir is most closely identified with Burgundy because the lightness of Pinot Noir enables it to so transparently express minor differences (which is why experienced tasters can discern the difference in wines produced from vineyards in very close proximity). Intense popularity resulted in plantings all over the world but most agree that its finest expression is in the Côte d’Or of Burgundy.
About the vintage
A very challenging vintage due to frost and hail. Production was sharply down, resulting in very concentrated wines.
On your table
I would like to try this with a breast of veal and a side of buckwheat groats. Serve at cellar temperature.
Suggested Glassware: Grassl Cru
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.