Domaine Rollin Père & Fils Savigny-les-Beaune "Aux Grands Liards" 2018
About the wine:
• Appellation: AOC Savigny-lès-Beaune
• Varietals: Pinot Noir (100%)
In The Vineyard:
• Parcel Names, Slopes, and Locations: From the Grands Liards parcel, located between Savigny and Pernand
• Soil Types and Compositions: Limestone-clay
• Vine Age, Training, and Density: Two thirds of the parcel was planted in 1947, the remainder in 2010. Vines are trained in Guyot
• Average Harvest Date and Type: Manual, usually in late September
In The Cellar:
• Fermentation: After total destemming, wine is moved by gravity into stainless-steel tanks, where it sees a 4-5 day cold soak and ferments spontaneously.
• Pressing: Pneumatic pressing
• Time on Lees: Wine remains on its lees until assemblage prior to bottling
• Malolactic Fermentation: Spontaneous, in barrel in early spring
• Élevage: 12-14 months in 228-l barrels (20% new) • Press Wine: Blended after pressing
• Fining and Filtration: Unfined and unfiltered
In The Glass:
This wine is the newest addition to the Rollin domaine. The first vintage produced was in the 2007 vintage. The first wines pro- duced by the Rollin family from this vineyard show the wine to be surprisingly firm and structured with a density rare to find in the Savigny appellation. Again, an instance where we bottle a few magnums each year based upon our belief that this wine has significant capacity to grow as it ages.
About the producer:
In its present state (as of 2011), the Rollin domaine covers twelve hectares of vineyards, eight of which are owned with the other four being rented via the system of metayage or fermage. The vineyards are spread over five separate communes (Pernand Vergelesses, Savigny les Beaune, Echevronne, Aloxe Corton and Chorey les Beaune). The estate produces approximately 60,000 bottles per year across fourteen separate appellations!
The vineyard work is meticulous and, although not certified organic, the methodology in practice is applied in a manner designed to maximize the expression of terroir by eliminating (or reducing to an absolute minimum) any treatments in the vineyards. All grapes are harvested manually and fermentations proceed with indigenous yeasts. The white wines are pressed gently and undergo long fermentations in barrel (except for the Aligoté which is raised in stainless steel tanks) and are aged on the fine lees for twelve to fifteen months. The reds are hand-sorted in both the vineyard and at the cellar before being pressed. The maceration is long and the elevage is in small barrel with the malolactic fermentation occurring therein. In almost every instance, neither the white wines nor the red wines are fined or filtered.