Savigny-lès-Beaune Premier Cru 'Champ Chevrey' Monopole, Domaine Tollot-Beaut, 2022
Savigny-lès-Beaune Premier Cru 'Champ Chevrey' Monopole, Domaine Tollot-Beaut, 2022
- 75cl
- 13.5%
- Red Still
- Pinot Noir
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Optimal drinking window: Now - 2037
Tollot-Beaut is a family domaine based in Chorey-lès-Beaune that has been farming the Côte de Beaune for generations without fanfare or fashion. Champ Chevrey is their monopole, meaning they own every vine in the lieu-dit, and it sits just north of the village of Savigny where the soils shift and the wines take on a more precise, mineral edge than the fleshier premiers crus to the south. This is Pinot Noir in a thoughtful, mid-weight register: red cherry, dried rose petal, and a faintly earthy, iron-tinged quality that is distinctly Savigny at its best.
The 2022 vintage brought generous sunshine across Burgundy, and you can feel it here — there is warmth and depth without any heaviness, the fruit ripe and present but held in check by the structure you would expect from a premier cru with real site identity.
Right now, the 2022 is in that agreeable early phase where the fruit is generous and the structure is present but not dominant — it drinks well, but it is not yet fully itself. Over the next two to three years the primary cherry fruit will begin to integrate with the oak and the wine will start to show more of its savoury, earthy complexity. By 2029 or 2030 we expect it to hit a real sweet spot, the fruit deepening towards dried cherry and leather, the mineral thread becoming more pronounced. It should hold that plateau comfortably until the mid-2030s before the fruit gradually softens and the wine becomes more about texture than freshness. Beyond 2037 is possible, but this is not a wine built for heroic cellaring — drink it while it still has life in its step.
Tasting Notes
AppearanceBright, translucent ruby with a pale garnet rim — very much in the Savigny mould, nothing brooding about it.
NoseFresh red cherry and wild strawberry up front, then dried rose and a faint whiff of damp earth and crushed stone. The 2022 warmth shows in a subtle plum undercurrent, but the whole thing feels composed rather than exuberant.
PalateMid-weight and precise, with the fruit sitting neatly between ripe and lifted — cherry, pomegranate, a touch of raspberry skin. The tannins are fine-grained and present without gripping, and there is a chalky, mineral pull through the mid-palate that anchors everything and gives the wine its sense of place.
FinishClean, persistent, and dry — the mineral thread carries through to the end with a faint iron note that lingers pleasingly.
Overall impressionA monopole that earns its status through restraint and site clarity rather than weight or drama.
Food Pairings
In Burgundy, a Savigny premier cru like this would most naturally find its way to the table alongside poulet de Bresse roasted with tarragon and butter — the classic pairing, and with good reason. Locals would also reach for it with a jambon persillé, the cold pressed ham and parsley terrine that is as Burgundian as it gets. Oeufs en meurette, poached eggs in a red wine reduction with lardons and mushrooms, is another natural match, the umami depth of the sauce pulling out the wine's earthy character. A simple plateau de fromages anchored by Époisses or Cîteaux at the end of a meal would work beautifully too, though given the wine's dryness and mineral edge, younger, less pungent cheeses are the safer call.
We think this wine would go well with
Serve at around 15-16°C — cooler than you might instinctively reach for, which keeps the acidity lively and stops the alcohol from feeling forward. A brief decant of 20-30 minutes will help if you are opening it now, less to soften the wine than to let it open up and show more of its aromatic complexity. No need for a heavy Burgundy balloon; a mid-sized, tulip-shaped glass with a reasonable bowl gives it room to breathe without losing the precision that makes it interesting.
Champ Chevrey sits on the northern side of Savigny-lès-Beaune, where the valley opens towards Pernand-Vergelesses and the soils become more limestone-driven and less dominated by the heavier clays found closer to Beaune. The lieu-dit benefits from good elevation and east-facing exposure, which slows ripening and preserves the acidity that gives these wines their definition. Subsoils of Jurassic limestone and oolitic rock lend a chalky, mineral quality that you can genuinely taste — a flinty, almost iron-like thread running through the wine. It is a site that rewards patience in the winery rather than interventionism, which suits Tollot-Beaut's restrained approach perfectly.
Savigny-lès-Beaune sits in the Côte de Beaune, tucked into a side valley that branches off from the main ridge between Pernand-Vergelesses and Beaune. It has 22 premiers crus and produces exclusively red wine at that level from Pinot Noir. Compared to its neighbours, Savigny tends to be lighter in body and more perfumed than Beaune to the south, with a mineral and sometimes rustic quality that makes it one of Burgundy's better-value appellations. The premiers crus on the northern side of the village, including Champ Chevrey, are generally considered more elegant and age-worthy than those on the southern, Beaune-facing slope.
The 2022 growing season in Burgundy began with a worryingly dry spring that had vignerons checking soil moisture levels weekly, followed by a summer that alternated between intense heat and welcome rainfall. The vines handled the stress remarkably well, producing smaller berries with concentrated flavours, though yields dropped significantly across both the Côte d'Or and Chablis. Harvest began earlier than usual, with many producers picking in late August under bright skies.
What emerged from the cellars shows a vintage of surprising finesse given the challenging conditions. The Pinot Noirs display vivid fruit and firm tannins without the jammy weight you might expect from a hot year, whilst the Chardonnays retained their mineral backbone alongside ripe stone fruit flavours. We're finding the village-level wines particularly compelling right now, drinking beautifully with just a year or two of bottle age, though the premier and grand crus will reward patience until the late 2020s.
FAQs
What does Champ Chevrey taste like?
Think fresh red cherry, dried rose, and a mineral, iron-tinged quality that runs through the wine like a thread. It is mid-weight and precise rather than rich or showy — Savigny at its most characterful.
When should I drink this wine?
It is approachable now, but it will be better from around 2028 when the fruit and structure have had time to knit together. We would aim to drink it before 2037, when the freshness that defines it will begin to fade.
What food should I pair it with?
Classic Burgundian fare works perfectly: roast chicken, jambon persillé, oeufs en meurette, or a simple plate of regional cheeses. The wine's acidity and mineral edge make it a natural companion to earthy, savoury dishes rather than anything sweet or heavily spiced.
Is this worth cellaring?
Yes, for the medium term. The structure and site identity here suggest it will reward five to ten years of patience, hitting its stride around 2029-2032. It is not a 20-year wine, but it is absolutely a wine worth putting down for a few years.
What makes this a monopole, and why does it matter?
Monopole simply means Tollot-Beaut owns every vine in the Champ Chevrey lieu-dit — no other producer makes a wine from this site. In Burgundy, where vineyards are typically divided among dozens of owners, that kind of sole ownership is genuinely rare and means the wine reflects one family's vision of the site rather than a patchwork of interpretations.
How should I serve it?
Serve at around 15-16°C and give it a short decant of 20-30 minutes if opening now. A mid-sized tulip glass rather than a large balloon will keep the wine's precision intact.
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