Savigny-lès-Beaune Arthur Barolet et Fils 1997
Denne rødvin er produceret af Arthur Barolet et Fils og kommer fra appellationen Savigny-lès-Beaune i Bourgogne-regionen i det centrale Frankrig. Vinen er fremstillet på den elegante blå drue Pinot Noir, som udgør omkring 90 procent af beplantningen i området. Druen trives særdeles godt i det lokale terroir og er desuden udbredt i vinregioner som Champagne, Tyskland, Oregon og Californien. Denne specifikke vin blev i år 2000 udvalgt af Jurés-Gourmets de la Confrérie des Chevaliers du Tastevin og tildelt den anerkendte udmærkelse Tastevinage.
Savigny-lès-Beaune opnåede sin AOC-status i 1937 og dækker cirka 350 hektar, hvilket gør den til en af de største kommunale appellationer i Côte de Beaune. Området er beliggende lige nord for byen Beaune ved indgangen til den maleriske Rhoin-dal. Klimaet er kontinentalt med varme somre og kolde vintre. Topografien er særlig med en sidedal mellem Beaune og Aloxe-Corton, der giver vinmarkerne syd- og sydøstvendte eksponeringer. Jordbunden består af ler og kalksten over et kalkstensgrundfjeld med varierende dybde, hvilket skaber ideelle betingelser for vinstokkene. Årgang 1997 fra dette område har opnået en score på 86 point og beskrives som charmerende, men hurtigt udviklet.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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