2018 Domaine Jean-Marc Pavelot Aux Guettes Premier Cru, Savigny-Les-Beaune

The 2018 Savigny-lès-Beaune Aux Guettes 1er Cru offers crisp brambly red berry fruit mixed with sous-bois and faint tobacco aromas on the nose. The oak here is neatly integrated. The palate is medium-bodied with grainy tannins and a fine bead of acidity. A little spicier than the Les Lavières, with a chalky, energetic finish. Superb. Drink 2022-2030 

91-93 points Neal Martin vinous.com Jan 2020

It's tricky to choose between Hugues Pavelot's Savigny Premiers Crus, such is their consistent quality in 2018, but this very low-yielding 1.5-ha site is truly outstanding. Sourced from very poor, limestone-based soils, it's chiselled, refreshing and sappy, with well-judged 20% whole bunches, fine, floral fruit flavours and just a hint of oak spice. Drinking Window 2023 – 2030

94 points Tim Atkin decanter.com

From the elevated slopes above Savigny lès Beaune, Aux Guettes is known for producing some of the appellation’s most finely structured and age worthy Pinot Noir. Domaine Jean Marc Pavelot is a benchmark producer in Savigny, working with low yields and traditional élevage to emphasise balance, purity and terroir expression. Aux Guettes sits higher on the hillside with thinner limestone soils, giving wines with greater tension, mineral drive and aromatic lift compared to lower lying sites. The style here is more serious and tightly coiled, built for longevity and layered complexity.

The colour is a bright ruby with garnet hues. Aromas are refined and precise, showing red cherry, cranberry and wild strawberry, followed by rose petal, subtle spice and a cool, stony mineral note. The palate is medium bodied and finely etched, with pure red fruit, firm yet silky tannins and a vibrant acid spine that gives impressive length. There is a savoury, mineral edge through the finish that adds depth and confirms its Premier Cru pedigree.

Excellent with duck, roast chicken, pork, mushroom dishes and classic Burgundian cuisine. Drinking well with air, it will cellar confidently for ten to fifteen years, gaining greater savoury and tertiary complexity.