Benjamin Leroux, Savigny 1. Cru Les Hauts Jarron, 2022

Benjamin Leroux’s Savigny 1er Cru Les Hauts Jarron 2022 is a beautifully poised Pinot Noir from one of Bourgogne’s most expressive crus. Combining finesse, floral lift, and precise red-fruit purity, it captures the more ethereal side of Savigny-lès-Beaune while still offering depth and seriousness. This cuvée reflects both the elegance of the site and Leroux’s refined, hands-on approach to winemaking.

Tasting Notes
In the glass, it shows a bright cherry-red color with delicate ruby highlights. The bouquet is highly expressive and perfumed, opening with wild strawberries, crushed cherries, red roses, violets, undergrowth, and damp autumn leaves. The palate is juicy and silky, framed by vivid acidity and exceptionally polished tannins. Flavors of red summer berries, tart cherry, and just-ripe plum are layered with earthy notes of wet soil, rose garden, and fresh forest mushrooms, while subtle oak brings a faint touch of vanilla and baking spice. Graceful yet concentrated, it has the structure and balance to age elegantly over the next several years.

Production
Les Hauts Jarron is an east-facing Premier Cru site in the southern part of Savigny-lès-Beaune, positioned mid-slope where the cooler exposure tends to produce wines of lift and finesse rather than weight. The sandy, stony soils provide excellent drainage, helping preserve freshness and precision in the fruit. The grapes for this wine come from a parcel owned by one of Leroux’s close friends, planted with around 40-year-old vines and farmed with sustainable practices and respect for the surrounding environment. In the cellar, the wine saw a small proportion of whole-cluster fermentation and around 15 days of maceration before aging for about 18 months in oak barrels, with only a modest share of new wood.

Food & Serving
This is a superb match for roast duck, pigeon, chicken with morel sauce, mushroom dishes, veal, or delicately prepared game birds. It also pairs well with earthy vegetarian plates such as risotto with wild mushrooms or lentil-based dishes. Serve at 15–17°C, and consider decanting for around 30 minutes if drinking young to allow the aromatics to fully open.

Producer
Benjamin Leroux is one of Burgundy’s most respected modern producers, known for his precise, terroir-driven style and deep understanding of the region. After building a strong reputation through his work in Beaune and beyond, he became recognized for crafting wines that emphasize clarity, balance, and purity rather than excess extraction or oak. His name is closely associated with some of Burgundy’s most refined and thoughtfully made wines.

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