Domaine Pavelot Savigny-les-Beaune 1er Cru 'Gravains' 2020

Domaine Pavelot Savigny-les-Beaune 1er Cru ‘Gravains’ 2020 is a refined, light-bodied red wine from the Côte-de-Beaune in Burgundy, France. Crafted exclusively from organic Pinot Noir, this vintage unveils delicate aromas of red cherry, wild raspberry, and subtle spice, complemented by nuanced earthy undertones. On the palate, it offers lively acidity, fine tannins, and a clean, elegant finish that reflects the purity and 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, Organic
Grape Varietal: Pinot Noir
Tastes Like: Red cherry, wild raspberry, subtle spice, and gentle earthiness
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Savigny-les-Beaune 1er Cru
Region: Côte-de-Beaune, Burgundy, France
Terroir: Well-drained limestone and clay soils that impart refined minerality
Aging: Minimal oak treatment to preserve fresh fruit character
Serving Temperature: 14–16°C – Best served slightly below room temperature

Domaine Pavelot is a respected, family-owned estate in Savigny-les-Beaune dedicated to organic viticulture and sustainable practices. Their meticulous vineyard management and minimal cellar intervention allow their Pinot Noir to express the true elegance and terroir of the Côte-de-Beaune, resulting in wines that are both expressive and refined.

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 enhances the wine's red fruit and spice.
Meat: Lean pork tenderloin with a fruit compote that complements 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.
Young Comté: Semi-hard and nutty, adding a savory depth to the pairing.

Herbed Vegetable Tart with a Walnut Crust (Vegan-Friendly)

Ingredients:

• 1 sheet vegan puff pastry (or your preferred pastry)
• 400g mixed seasonal vegetables (e.g., zucchini, red bell pepper, cherry tomatoes), diced
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup walnuts, roughly chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C. On a lightly floured surface, roll out the vegan puff pastry and place it on a baking sheet lined with parchment paper.
2. In a large bowl, toss the diced vegetables, onion, and garlic with olive oil, dried thyme, salt, and pepper.
3. Spread the vegetable mixture evenly over the puff pastry, leaving a 1-cm border around the edges.
4. Sprinkle the chopped walnuts over the vegetables for added crunch and flavor.
5. Bake in the preheated oven for 25–30 minutes, until the pastry is golden and crisp and the vegetables are tender.
6. Remove from the oven, garnish with fresh basil, and serve warm.
7. Enjoy with a glass of Domaine Pavelot Savigny-les-Beaune 1er Cru 'Gravains' 2020 for a harmonious, terroir-driven pairing.