The Tollot family represents a long lineage of winegrowers dating back to the late 1880s when François Tollot began planting vineyards in Chorey-lès-Beaune. Today, cousins Nathalie, Jean-Paul, and Olivier Tollot are in charge. The wines of Tollot-Beaut are well-known for their serious but pleasing style across a range of appellations from Bourgogne to Grand Cru.
Chorey-lès-Beaune lies on the plains below the Cote d'Or escarpment with 336 acres almost exclusively planted with Pinot Noir. Initially, the Tollot family owned vines only in Chorey, but successive generations made small acquisitions in Savigny-lès-Beaune, Aloxe-Corton, and Beaune for a current total of 60 acres.
Savigny-lès-Beaune 1er Cru 2016 is a blend of premier crus Les Lavières and Champs-Chevrey from different sections of the Savigny-lès-Beaune vignoble. These two premier crus are typically bottled separately but blended in 2016 due to the smaller than average vintage. Les Grèves provides delicacy and perfume while Champs-Chevrey gives weight and structure.
The premier crus of Savigny-lès-Beaune can produce a range of aromas and flavors depending on their position on the slope. A Savigny-lès-Beaune premier cru typically features red fruit and red floral aromas, with ripe and fleshy fruit flavors on the palate supported by a moderate level of tannin and acidity.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.