Domaine Feuillat-Juillot Savigny-les-Beaune 2021

Domaine Feuillat-Juillot Savigny-les-Beaune 2021 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 raspberry with a subtle hint of spice and refined earthy nuances. On the palate, expect vibrant acidity, fine tannins, and a graceful finish that truly reflects the finesse 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, raspberry, subtle spice, and delicate earthy notes
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Savigny-les-Beaune
Region: Côte-Chalonnaise, Burgundy, France
Terroir: Limestone and clay soils with 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 expresses the elegant, terroir-driven character of the Côte-Chalonnaise.

Seafood: Lightly grilled salmon or tuna with a fresh herb dressing.
Poultry: Roast chicken with a subtle 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 delicate spice nuances.
Camembert: Mild and slightly earthy, offering a gentle counterbalance.
Younger Comté: Semi-hard and nutty, adding a savory depth to the pairing.

Rustic Lentil and Roasted Vegetable Stew

Ingredients:

• 1 cup green lentils, rinsed
• 2 medium carrots, diced
• 1 parsnip, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 celery stalk, diced
• 400g diced tomatoes (canned or fresh)
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C. Toss the diced carrots and parsnip with 1 tbsp olive oil, salt, and pepper; roast on a baking sheet for 25 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 3 minutes.
3. Add the celery, roasted carrots and parsnip, diced tomatoes, vegetable broth, dried thyme, and bay leaf. Bring the mixture to a simmer and cook for 15–20 minutes until the lentils are tender and the flavors meld together.
4. Remove the bay leaf and adjust seasoning with salt and pepper. Stir in freshly chopped parsley just before serving.
5. Plate the stew with a side of crusty bread and enjoy it alongside a glass of Domaine Feuillat-Juillot Savigny-les-Beaune 2021 for a harmonious, terroir-driven pairing.