2019 Domaine Jean-Marc Pavelot - Savigny les Beaune la Dominode (1.5 L - Magnum)
Burgundy, France| Colour | : | Red |
| Producer | : | Domaine Jean-Marc Pavelot |
| Label Name | : | Savigny les Beaune la Dominode |
| Country | : | France |
| Region | : | Burgundy |
| Sub Region | : | Cote de Beaune |
| Variety | : | Pinot Noir |
| Vintage | : | 2019 |
| Capacity | : | 1.5 L - Magnum |
| Tasting Note | : |
Domaine Jean-Marc et Hugues Pavelot is the benchmark producer in Savigny-les-Beaune, holding over two hectares of La Dominode with 70 to 80 percent of those vines between 70 and 80 years of age. Now under the direction of Hugues Pavelot, the domaine maintains the rigorous attention to viticulture and low-intervention winemaking established by Jean-Marc, producing wines of remarkable consistency and depth from this outstanding premier cru site. La Dominode is considered by many critics and collectors to be the outstanding premier cru vineyard in Savigny-les-Beaune, occupying iron-rich clay soils on a south-facing slope. Its combination of old vine material, favourable exposure and mineral-laden subsoil consistently produces wines of unusual power and longevity for the appellation. The 2019 vintage, warm and concentrated across the Cote de Beaune, gave Pavelot exceptional raw material for a wine that will develop slowly over many years. This magnum format extends the development window further still. If Savigny-les-Beaune were to have a Grand Cru, it would be La Dominode: the phrase has appeared repeatedly in critical writing about this wine, reflecting the genuine quality that emerges from this site in the hands of Pavelot. The magnum is particularly suited to cellaring and to dining occasions where a full bottle would be insufficient. Do not open before 2027; ideally cellar to 2032 and beyond. The magnum format adds a further two to three years of optimal ageing. Pair with roast lamb, venison or aged hard cheese. Decant two to three hours before service. Deep ruby with good colour saturation. A complex, closed nose of dark cherry, briar, crushed stone, iodine and pressed iris flower reveals itself slowly with aeration. The palate is medium-bodied with chiselled, almost chalky tannins and tremendous saline mineral energy driving through to a focused, peppery finish of great length. Structured for significant ageing. |
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