Having taken over his grandfather’s estate in 2011, Antoine Lienhardt, at the helm of his eponymous estate, embarked on the huge challenge of producing terroir-driven wines with organic and biodynamic viticulture methods. The Pinot Noir grapes used to create this red Savigny-Lès-Beaune are harvested bunch by bunch by hand and rigorously sorted. In the winery, whole bunches are vinified in stainless steel vats to preserve the purity of the fruit. The vatting time is relatively short, with judicious yet relatively light extractions. To create a wine with a distinct identity, fermentation is triggered by native yeasts and no inputs are added. The wines are gravity-fed into the cask cellar for ageing, with a proportion maturing in concrete eggs.
The wine is flavoursome and offers a velvety texture. It reveals notes of red fruit, violet and sweet spices on the finish.