Vincent Ledy

Vincent Ledy Savigny-lès-Beaune 2014

AOC Savigny-lès-Beaune, Burgundy, France

100% Pinot Noir | 12.5% ABV


Discover this French red wine from Burgundy made with 100% Pinot Noir grapes. Produced from vines planted in 1939, this impressive Savigny-lès-Beaune truly delivers. This nicely delineated wine is wonderfully appealing yet still has a sculpted feel to it giving it elegance and refinement. Lots of freshness with some crunchy but sweet fruits, and a gentle mineral finish.

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This wine is juicy with notes of sweet red cherries, red liquorice, strawberries, and a whiff of spice.

Service: Serve at 13°C.

Food Pairing: Excellent with duck, beef, meaty or oily fish, lamb, pork, poultry, and vegetarian dishes.

Meet the winemaker, Vincent Ledy. Despite not having a family background in winemaking, Vincent honed his craft during his many years at the esteemed Domaine Lecheneaut, where he acquired a deep understanding of the trade. This expertise is evident in the exceptional quality of each bottle he produces.

Vincent, hailing from Nuits-Saint-Georges, established his winery in 2007, although it wasn't until 2013 that he released his first wines.

The estate encompasses 3.5 hectares of land with a terroir rich in limestone and gravel. Vincent's winery boasts an impressive portfolio of eight distinct wines, featuring vines from various renowned Burgundy appellations, including Bourgogne Rouge, Chorey-Les-Beaune, Savigny-Les-Beaune, Hautes Cotes-de-Nuits, Nuits-Saint-Georges AC, and 1er Cru Les Porrets-Saint-Georges.

From the very beginning, Vincent has diligently nurtured his vineyards using organic practices. In 2018, he embarked on the journey to obtain Ecocert certification, a process that he expects to be completed by 2021.

Red | Still | 75cl | 12.5% ABV

Cellaring: Drinking well now, will benefit from cellaring for the next 10 to 15 years.

Vinification: Vincent is a low interventionist wine producer. After the grapes are picked by hand, the grapes are de-stemmed and fermented with indigenous yeasts in stainless steel vats. He prefers "infusion" to extraction
winemaking methods, so only one gentle pump-over is carried out at the beginning and one towards the end of fermentation. Following alcoholic fermentation, the wines are transferred to older French oak barrels where they carry out their malolactic fermentations. They are then aged for approximately 18 months with very little racking before being bottled. The wines are neither filtered nor fined.

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