Maison Harbour Savigny-lès-Beaune 1er Cru Dominode 2017

A wine with lovely weight, and tight aromas, with good concentration and acidity. Ripe red fruits, meats spice, with some menthol notes.

Service: Serve at 13°C.

Food Pairing: Excellent with beef, lamb, duck, game, poultry, and vegetarian dishes.

Best served at 15 – 18°C.

Meet the winemakers, Colleen and Nick Harbour.

Colleen and Nick Harbour, North American natives with diverse career backgrounds, found an unexpected path in the world of winemaking in Burgundy. Their journey began with a chance wine dinner in Prague that sparked their passion for wine's connection to its place of origin. After returning to Luxembourg and indulging their love for wine, the couple's decision to move to Burgundy in 2011 marked the beginning of their winemaking adventure. With determination, they established Maison Harbour and crafted their first vintage, initially unsure of what they were doing but committed to showcasing the fruit from the renowned Burgundian terroirs. Despite limited support, the couple's dedication has led them through nine vintages, with Nick working full-time at Maison Harbour, and Colleen balancing an administrative role while actively participating in their wine venture. Their journey from career professionals to Burgundian winemakers is a testament to their perseverance and belief in the potential of the region's exceptional terroirs.

Produced from the vines planted from 1970 to 1990 in the 0.23 ha east facing vineyard at a moderate slope, this terroir consist of sand and clay soils.

Red | Still | 75cl | 12.5% ABV

Recognition: Vintage 2014 - CellarTracker: 91pts

Cellaring: Drinking well now, will develop over the next 5 years.

Vinification: In the winemaking process at Maison Harbour, the journey from grape to wine begins with a meticulous sorting called "triage," where each grape bunch is carefully examined. Instead of using conveyor belts, they employ a static table to ensure the utmost attention to each cluster. Only the finest grapes make the cut for winemaking, with lesser-quality ones designated for distillation.

Once the selection is complete, the grapes are destemmed using modern equipment, allowing for a cleaner and more efficient process. These destemmed grapes then enter the vinification tanks, where they undergo a cold maceration, extracting color, flavors, and tannins from the grape skins.
As the native yeasts initiate the alcoholic fermentation, punch-downs and remontage techniques are applied to extract desired qualities from the grapes.

The winemakers taste regularly to monitor development and allow the wines to truly express the unique characteristics of their origin, with a focus on preserving the distinct terroir of the grapes they work with. This meticulous approach ensures that the best grapes find their way into the cuves and ultimately yield expressive, high-quality wines.