Savigny-Les-Beaune Les Bas Liards, Pierre Meurgey, 2018
Savigny-Les-Beaune Les Bas Liards, Pierre Meurgey, 2018
- 75cl
- 13%
- Red Still
- Pinot Noir
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Optimal drinking window: Now - 2030
Pierre Meurgey, a fourth-generation winemaker, is now bottling remarkable wines under his own name and is just beginning to gain recognition.
His father, Henri, was a highly respected courtier and oenologist in the Côte d'Or, admired by all growers. Pierre, known for crafting high-quality wines that are designed to age well, is definitely also a winemaker to watch. His Savigny-Les-Beaune Les Bas Liards has good structure, moderate tannins, and vibrant acidity, making it wonderful to enjoy now but also suitable for aging.
Currently showing beautiful primary fruit character with its cherry and raspberry flavours taking centre stage. Over the next 2-3 years, we expect the earthy, mineral elements to integrate more fully with the fruit, creating greater complexity. The wine should hit its peak drinking window around 2028-2030, when secondary notes of leather and dried herbs will emerge alongside the red fruit. After, the wine will begin its graceful decline, though it should remain enjoyable until 2032 for those who appreciate more evolved Burgundy.
Tasting Notes
AppearanceMedium ruby with a bright, youthful rim.
NoseFresh red cherry and raspberry leap from the glass, followed by earthy undertones of forest floor and dried herbs. There's a mineral edge that speaks to the limestone beneath, with subtle hints of rose petals emerging as the wine opens.
PalateBright and structured, with that characteristic Savigny combination of red fruit and earthiness. The tannins are present but polished, providing framework without overwhelming the wine's natural elegance. Vibrant acidity keeps everything fresh and focused.
FinishClean and mineral-driven, with lingering cherry and a touch of spice.
Overall impressionA beautifully balanced Savigny that captures both the charm of the vintage and the site's distinctive character.
Food Pairings
In Burgundy, this style of Savigny pairs perfectly with the region's rustic cuisine. Think coq au vin made with the same wine, or a classic beef bourguignon where the earthiness of the wine complements the rich, slow-cooked flavours. Local charcuterie, particularly the garlicky saucisson sec from nearby Beaune, makes an excellent match, as does the region's famous époisses cheese when it's not too ripe. The wine's bright acidity also works beautifully with roasted chicken or guinea fowl, dishes that appear regularly on Burgundian tables.
We think this wine would go well with
Serve at 16-17°C to show off both the fruit and the wine's mineral structure. A light decanting for 30 minutes will help it open up, though it's not essential given the wine's current approachability. Use Burgundy glasses if you have them - the wider bowl allows the delicate aromatics to develop properly. If serving alongside food, consider opening the bottle an hour before your meal to let it breathe naturally.
Les Bas Liards sits on the lower slopes of Savigny-Les-Beaune, where limestone-rich soils mixed with clay provide excellent drainage whilst retaining enough moisture for the vines. The vineyard benefits from a slightly cooler microclimate than some of its neighbours, helping to preserve the natural acidity that defines great Savigny. This combination of soil and exposure creates wines with both elegance and structure, showing the mineral backbone that limestone imparts to Pinot Noir.
Savigny-Les-Beaune produces some of Burgundy's most food-friendly reds, sitting between the power of Pommard and the elegance of Beaune. The appellation is known for wines that combine earthy minerality with bright red fruit, often with a distinctive herbal note that locals say comes from the wild thyme growing on the hillsides. Unlike some of its more famous neighbours, Savigny offers exceptional value whilst maintaining the complexity and terroir expression that makes Burgundy special.
Burgundy growers will tell you that 2018 was the vintage that reminded them why they fell in love with their vineyards in the first place. A glorious summer of sustained warmth without the punishing heat that can strip freshness from Pinot Noir, followed by cool nights that preserved the acidity. The flowering went smoothly, fruit set was generous, and harvest arrived early but without panic—exactly the sort of classical growing season that becomes rarer each decade.
What landed in the cellars was Burgundy at its most seductive: Pinot Noir with real depth of colour and fruit concentration, yet still dancing on its toes rather than plodding along. The Chardonnays show beautiful ripeness balanced by that crucial mineral backbone, particularly from the better sites in Chablis and the Côte de Beaune. We're drinking these wines now with enormous pleasure—they hit that sweet spot where primary fruit hasn't faded but the tannins have softened into silk. The top cuvées will cellar beautifully for another decade, but frankly, why wait?
FAQs
What does this Savigny-Les-Beaune taste like?
Bright and elegant, with fresh red cherry and raspberry fruit balanced by earthy minerality and silky tannins - classic Savigny character.
When should I drink this 2018 vintage?
It's drinking beautifully now and will continue to develop until 2032, with peak drinking likely around 2028-2030.
What food pairs well with this wine?
Classic Burgundian dishes like coq au vin or beef bourguignon, roasted chicken, charcuterie, or mild soft cheeses work wonderfully.
Should I decant this wine?
A light 30-minute decanting will help it open up, but it's not essential - the wine is approachable straight from the bottle.
How does this compare to other Burgundy villages?
Savigny sits between Pommard's power and Beaune's elegance, offering excellent value whilst maintaining the complexity that makes Burgundy special.
Is Pierre Meurgey a producer worth following?
Absolutely - he's a fourth-generation winemaker creating age-worthy wines who's just beginning to gain the recognition he deserves.
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