Domaine Feuillat-Juillot Savigny-les-Beaune 1er Cru 'Gravains' 2020

Domaine Feuillat-Juillot Savigny-les-Beaune 1er Cru ‘Gravains’ 2020 is an elegant, light-bodied red wine from the Côte-Chalonnaise in Burgundy, France. Crafted exclusively from Pinot Noir, it reveals delicate aromas of red cherry and wild raspberry with subtle hints of spice and refined earthy nuances. On the palate, expect vibrant acidity, soft tannins, and a balanced finish that beautifully expresses the purity of its terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied
Grape Varietal: Pinot Noir
Tastes Like: Red cherry, wild raspberry, subtle spice, and delicate earthy notes
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Savigny-les-Beaune 1er Cru
Region: Côte-Chalonnaise, Burgundy, France
Terroir: Limestone and clay soils imparting refined minerality
Aging: Minimal oak treatment to preserve fresh fruit character
Serving Temperature: 14–16°C – Best served slightly below room temperature

Domaine Feuillat-Juillot is a family-owned estate in Burgundy renowned for its commitment to traditional winemaking. With careful vineyard management and a respectful approach in the cellar, the estate produces Pinot Noir that perfectly expresses the elegant, terroir-driven character of Savigny-les-Beaune.

Seafood: Lightly grilled salmon or tuna with a fresh herb dressing.
Poultry: Roast chicken with a delicate red wine reduction or herb-roasted turkey.
Vegetarian: Wild mushroom risotto or a vibrant roasted vegetable medley that accentuates the wine's red fruit and spice.
Meat: Lean pork tenderloin with a fruit compote to complement its bright acidity.

Fresh Goat's Cheese: Tangy and vibrant, echoing the wine's lively red fruit notes.
Brie: Soft and creamy, enhancing its subtle spice nuances.
Camembert: Mild and slightly earthy, providing a gentle counterbalance.
Young Comté: Semi-hard and nutty, adding a savory depth to the pairing.

Rustic Wild Mushroom Tart

Ingredients:

• 1 sheet puff pastry, thawed
• 400g mixed wild mushrooms, cleaned and sliced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and pepper, to taste
• 50g grated Comté cheese (optional)
• 1 egg, beaten (for egg wash)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out the puff pastry and transfer it to a baking sheet lined with parchment paper.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and garlic, sautéing until softened, about 3 minutes.
3. Add the sliced mushrooms and thyme to the skillet. Cook for 8–10 minutes until the mushrooms release their moisture and begin to brown. Season with salt and pepper.
4. Spread the mushroom mixture evenly over the puff pastry, leaving a small border around the edges. If using, sprinkle the grated Comté cheese over the top.
5. Brush the border with beaten egg and fold it slightly over the filling to create a rustic edge.
6. Bake in the preheated oven for 20–25 minutes until the pastry is golden and crisp.
7. Remove from the oven, garnish with freshly chopped parsley, and serve immediately.
8. Enjoy with a glass of Domaine Feuillat-Juillot Savigny-les-Beaune 1er Cru 'Gravains' 2020 for a harmonious, terroir-driven pairing.