Savigny-Les-Beaune

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This is deliciously moreish, with sweet strawberry fruit and cranberry bite for lift. The final blend will also include some wine aged in large foudre, which adds a heartier, richer texture and rounds out the wine. Simple but not one-dimensional. Drink 2019-2023.

It is fair to say that Ben is very happy with 2017, describing it as the kind of vintage he would sign up for every year. The whites, he says, are beautiful, and not far from 2014 in style, with purity, finesse, great definition and balance. He describes the reds as pretty, appealing and with body to support ageing, while highlighting the importance of lower-yielding old vines for serious ageing. He eloquently explains that there is no “black sheep” in 2017, that no village has underperformed. For reason of space, the limited volumes of Grands Crus have not been included in this brochure. Since the 2014 vintage, all white wines are bottled under screwcap

There was 50 percent whole-bunch here, to emphasise the already elegant and lifted profile of the vineyard. Lavières refers to the flat, limestone slabs (known as “laves”) which sit just under the topsoil of the vineyard, and which are also found in Les Épenots in Pommard and Cherbaudes in Gevrey. Some of the vines here are 80 years old, giving real intensity to what is an energetic, floral and delicate wine with a spicy, perfumed finish. Drink 2020-2026.

Our relationship with Domaine Tawse goes back many years, to the days of Domaine Maume, which was purchased in 2012 by Canadian Moray Tawse. Since then there have been shrewd additions of vineyards in Beaune, Savigny and Volnay, the winemaking has moved to MarchandTawse’s facility in Nuits-St Georges and a bright, affable English winemaker by the name of Mark Fincham has been installed. Having previously made wine at Domaine du Pegau in Châteauneuf-du-Pape, Mark is realising his dream of making Burgundy. The vineyards are worked organically and biodynamically, often with the help of a horse. The style here is clean, precise and terroir-driven.

Mark feels the 2017s are simply lovely wines, with real freshness and a focus on red fruit. For the reds, he de-stemmed a larger proportion than in the past, feeling that the stems were slightly less ripe than he would like, particularly in the cooler Gevrey vineyards, and could impart some green character. All the vineyards are already certified organic, but they are in the process of obtaining biodynamic certification too. This was the first vintage made entirely in the cellars in Nuits, having left the Maume property in Gevrey shortly after the 2016 harvest.

If possible, this is even fruitier than the village example and aromatically almost New World in style, but the gravelly tannins soon ground the wine back in Burgundy. Make sure you wave to the vineyard on the right-hand side as you head out of Beaune towards Paris on the A6. Drink 2020-2024.

It is fair to say that Ben is very happy with 2017, describing it as the kind of vintage he would sign up for every year. The whites, he says, are beautiful, and not far from 2014 in style, with purity, finesse, great definition and balance. He describes the reds as pretty, appealing and with body to support ageing, while highlighting the importance of lower-yielding old vines for serious ageing. He eloquently explains that there is no “black sheep” in 2017, that no village has underperformed. For reason of space, the limited volumes of Grands Crus have not been included in this brochure. Since the 2014 vintage, all white wines are bottled under screwcap.

Vosne-Romané-based Jean-Pierre Guyon works organically and uses very little sulphur, making “natural” wines that offer alluring rose petal aromas and sweet, succulent red berry fruits. His Chorey offers a little of the Vosne stardust at a fraction of the price.
Adam Bruntlett, Buyer (August 2019)

This is a powerful, concentrated cuvée expressive of the vineyard’s deep, red clay soils. The palate centres on ripe red fruit – its whole-bunch character less pronounced than, say, Savigny-Les Planchots. There was no new oak in 2016 and only three barrels were made.

The Peuillets vineyard is sandy and can suffer in the heat. This is not about complexity, aiming instead for an openness of style and a creamy palate, at which it succeeds very well, but without compromising vitality. Drink 2020-2024.

Jean-Pierre Guyon tasted his berries on 8th September and was not impressed. He waited for the rain that weekend and was among the last to harvest on 15th September. He got lucky, but his assiduous vineyard work must also have helped the astonishing transformation. It’s an hugely impressive range, better than 2016 in  Jean-Pierre’s view, and certainly one of  the best addresses this year. He has smart new labels as well, with vin biologique proudly to the fore. There is more terroir definition this year, and Jean-Pierre will bottle a little earlier.

The three parcels that contribute fruit to this cuvée were slow to ripen in 2015, resulting in a bright, crunchy Savigny, which will provide immense pleasure in the short to medium-term. It would make a grand accompaniment to turkey sandwiches on Boxing Day. 
Will Heslop, Burgundy Buying Assistant, summer 2018

This vineyard was purchased in 2014 and is now worked biodynamically with a small tractor which does not compact the soil. The chalky soil, cool microclimate and south-facing exposition make this a perfect site for white grapes, giving ripe fruit and fresh minerality. Fermented and raised for nine months in barrel before moving to tank, this is fresh, clean and elegant with a touch of generous, yellow apple fruit. Drink 2020-2026.

Our relationship with Domaine Tawse goes back many years, to the days of Domaine Maume, which was purchased in 2012 by Canadian Moray Tawse. Since then there have been shrewd additions of vineyards in Beaune, Savigny and Volnay, the winemaking has moved to MarchandTawse’s facility in Nuits-St Georges and a bright, affable English winemaker by the name of Mark Fincham has been installed. Having previously made wine at Domaine du Pegau in Châteauneuf-du-Pape, Mark is realising his dream of making Burgundy. The vineyards are worked organically and biodynamically, often with the help of a horse. The style here is clean, precise and terroir-driven.

Mark feels the 2017s are simply lovely wines, with real freshness and a focus on red fruit. For the reds, he de-stemmed a larger proportion than in the past, feeling that the stems were slightly less ripe than he would like, particularly in the cooler Gevrey vineyards, and could impart some green character. All the vineyards are already certified organic, but they are in the process of obtaining biodynamic certification too. This was the first vintage made entirely in the cellars in Nuits, having left the Maume property in Gevrey shortly after the 2016 harvest.

This is a southeast-facing vineyard which – as the name suggests – is on the border with Pernand-Vergelesses. A cool site, it benefits from relatively high altitude as well as fresh breezes through the valley behind. The nose has a mix of white fruit and oatmeal, while the palate is crisp and juicy with a creamy, toasty character and crisp citrus freshness underneath. The finish has a pleasing pithy texture and a touch of struck match. Impressive! Drink now to 2025.

The fruit here is principally from two sites, Aux Fourneaux and Ez Connardises. This is a large cuvée for Ben and it is made to be immediate and accessible. There is plenty of sweet, strawberry fruit in 2018, making it easy and gluggable. Drink now to 2024.

This vineyard nestles just under the A6 as it cuts through the hill on its way down to Beaune. There is a small percentage of new oak here and it is unashamedly a crowd-pleaser, with hints of beetroot and tomato that might make you think this was from New Zealand, before the svelte tannins and creamy mid-palate draw you back to Burgundy.
Drink 2021-2025.

Directly by the main road on the east side, these are very old vines and the wine shows notable structure this year, encouraging Jean-Pierre to use 10% new wood. With plenty of weight, it’s superbly lush, with every ounce of personality squeezed from its relatively modest provenance. Drink 2021-2025.

This is quite a sandy vineyard, but there is no sign of stress in this wine, despite the dryness of the vintage. One of Jean-Pierre’s skills is to be able to deliver intensity from lighter soils. This is rich for a Savigny, but without losing its balance. Drink 2021-2026.

Lavières refers to the flat, limestone slabs (known as “laves”) which sit just under the topsoil of the vineyard, and which are also found in Les Epenots in Pommard and Cherbaudes in Gevrey. Some of the vines here are 80 years old, and Mark believes the deep roots’ ability to draw water from deep in the soil helped to sustain the vines through the warm, dry summer. Spicy red cherry and floral touches abound on the perfumed nose, while the palate is packed with bright red berry fruit and finishes on a gorgeous, layered, chalky, tannic note. Drink 2022-2027.

Eighty percent of the vines that make up this cuvée are 100 years old. The concentrated fruit they provide lends this wine a darker fruit profile, with notes of black cherry and dark chocolate, along with succulent, juicy tannins. Great pleasure now but will charm for several years. Drink 2019-2025. Adam Bruntlett, Wine Buyer

This excellent domaine in Vosne-Romanée has flown under the radar – perhaps because Jean-Pierre Guyon spends so much of his time out in the vineyards, which have been farmed organically since 2006, certified from 2012. With his high-pedigree viticulture as a great starting point, Jean-Pierre can employ whole-bunch fermentation as the stalks are ripe, eschewing the use of sulphur at this stage, though some is added during élevage and at bottling to assure stability. Despite obvious frustration at the small volumes, Jean-Pierre Guyon is delighted with the quality of his 2016s. He describes it as a vintage of great Pinot Noir typicity, which will be greater than 2015, explaining that the wines' saline character will have you reaching for the next glass. As ever, the grapes here were picked a touch later than many estates to ensure the stems were fully ripe. He only bought six new barrels for the entire 2016 crop, so the proportion of new oak is reduced.

Burgundy 2009 Best Buys - Village Red Wines
Benjamin Leroux is one of our young stars and a man whose talent is clear; all of his wines, red or white, are clean, fresh and perfectly balanced. His Savigny captures the lifted delicacy that this appellation should give, with an underlying weight of crunchy fruit. The juiciness of the vintage is here. Lovely.
(BBR Fine Wine)

Leroux's Savigny-lès-Beaune comes from a variety of village vineyards and some Premier Cru vines. This is a pretty, stylish, suave, balanced and long wine with a strawberry fruit succulence. The purpose here was to make a delicious red Burgundy that can be quaffed in volume from relatively early on.
(Jasper Morris MW, BBR Buyer)

Grown on the edge of Aloxe-Corton, from mostly 100-plus-year-old vines, this has magnificent floral notes, succulent, opulent fruit and huge length. A wine to dream about. Drink 2019-2023.
Jasper Morris MW, Wine Buyer


This excellent domaine in Vosne-Romanée has been below most people’s radar – perhaps because Jean-Pierre Guyon spends as much of his time as possible out in the vineyards which have been farmed organically since 2006, certified from 2012. With his highpedigree viticulture as a great starting point, Jean-Pierre can employ wholebunch fermentation as the stalks are ripe, eschewing the use of sulphur at this stage, though some is added later during élevage and at bottling to assure stability.

It is not easy to get a tasting with Jean- Pierre Guyon as he likes to be out in the vineyards all day long (“I am the shepherd of my grapes”). His meticulous work in the vineyards enables him to work thereafter with ripe and healthy grapes which can be vinified without sulphur and entirely as whole bunches. The wines have been matured in less new wood than previously, although it’s still two thirds for the top cuvées. Jean-Pierre has also worked his whites to minimise their weight in this sunny year, fermenting in older barrels with no lees’ stirring.