{"id":2751,"date":"2023-07-14T13:55:43","date_gmt":"2023-07-14T13:55:43","guid":{"rendered":"https:\/\/www.wine-source.com\/?p=2751"},"modified":"2023-10-04T14:09:39","modified_gmt":"2023-10-04T14:09:39","slug":"champagne-le-pinot-noir-2011-by-frederic-savart","status":"publish","type":"post","link":"https:\/\/www.wine-source.com\/index.php\/2023\/07\/14\/champagne-le-pinot-noir-2011-by-frederic-savart\/","title":{"rendered":"CHAMPAGNE LE PINOT NOIR 2011 by FREDERIC SAVART"},"content":{"rendered":"

CHAMPAGNE<\/strong>
\nLE PINOT NOIR 2011<\/strong>
\nby FREDERIC SAVART<\/strong><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

`\u201cTir\u00e9 Li\u00e8ge” (aging under cork during the second fermentation) is a process that allows more exposure to oxygen during \u00e9l\u00e8vage (a French word that in this context means to \u201cbring up\u201d or \u201craise\u201d the wine as though it were a child); exposure to oxygen creates deeper, more complex and finely textured Champagnes. While barrel ageing is relatively common in Champagne, tirer \u00e0 liege is less so\u2026 and it\u2019s not for the faint hearted, considered a risky business tackled by only the most skilled vignerons.<\/p>\n

I N T RO D U C I N G . . .<\/strong><\/p>\n

2011 “Le Pinot Noir” was Savart’s first vintage trialing this process. Using Domaine wine aged to perfection (disgorged May 2023) this cuv\u00e9e yielded just 850 magnums. We visited the cellar of Savart recently and our team were privileged to taste through a treasure trove of his cuv\u00e9es.<\/p>\n

Subsequently Wine Source have been entrusted by Frederic Savart to allocate the first ever release in the UK to our most esteemed clients.<\/p>\n

We consider this cuv\u00e9e ready to enjoy, so please don’t hesitate to apply for an allocation.<\/p>\n

” L E P I N O T N O I R “<\/strong>
\n2 0 1 1<\/strong>
\nT I R \u00c9 L I \u00c8 G E<\/strong><\/p>\n

by CHAMPAGNE FREDERIC SAVART
\nPREMIER CRU | EXTRA-BRUT<\/p>\n

\u00a31,425 In Bond
\nPer case of three Magnums (3 x 1.5L)<\/p>\n

Total Production: 850 Magnums
\nVineyards: Ecueil and surrounding Petite Montagne
\nVintage: 2011
\nBlend: 100% Pinot Noir
\nDisgorgement Date: May 2023
\nDosage: 2g\/L<\/p>\n

Exclusive WINE SOURCE UK distribution<\/p>\n

\n

Frederic Savart is an independent Champagne maker who creates beautifully expressive, vivid and crystalline wines of great depth and power.<\/p>\n

He is a terroir fanatic, producing what he refers to as vins identitaires, which express their sense of place as something more authentic and true than the need to fit into the \u201ctraditional\u201d Champagne categories of Brut, Blanc or Rose.<\/p>\n

Savart\u2019s grandfather had planted his first vines in 1947 and later passed his tiny property to Frederic\u2019s father. He worked alongside him whilst purchasing more holdings, until taking over completely in 2005. He immediately did away with herbicides and pesticides, and took a much more labour-intensive approach to tending to the Pinot Noir vines that grow on the fine clay of Ecueil, including ensuring that any planting he did was with a selection massale of cuttings from his grandfather\u2019s oldest plots.<\/p>\n

Today he makes his champagnes with an artisanal yet uncompromising approach. 50 separate vineyard plots scattered around a minuscule 4.5 hectares of almost entirely Pinot Noir vines, in the Premier Cru villages of Ecueil and Villers-aux-Noeuds on the glorious slopes of the Montagne-de-Reims.<\/p>\n

Thanks to a meticulous approach to winemaking and forward thinking philosophy, Frederic Savart has cemented his reputation as one of the hottest Champagne Grower of his generation. The fruit of his artistry need to be tasted to be fully comprehended. His wines live on a completely different planet – authentic artisanal Champagne not to be missed.<\/p>\n","protected":false},"excerpt":{"rendered":"

CHAMPAGNE LE PINOT NOIR 2011 by FREDERIC SAVART     `\u201cTir\u00e9 Li\u00e8ge” (aging under cork during the second fermentation) is a process that allows more exposure to oxygen during \u00e9l\u00e8vage (a French word that in this context means to \u201cbring up\u201d or \u201craise\u201d the wine as though it were a child); exposure to oxygen creates […]<\/p>\n","protected":false},"author":1,"featured_media":2755,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[69],"tags":[],"class_list":["post-2751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-news"],"_links":{"self":[{"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/posts\/2751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/comments?post=2751"}],"version-history":[{"count":5,"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/posts\/2751\/revisions"}],"predecessor-version":[{"id":2758,"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/posts\/2751\/revisions\/2758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/media\/2755"}],"wp:attachment":[{"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/media?parent=2751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/categories?post=2751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wine-source.com\/index.php\/wp-json\/wp\/v2\/tags?post=2751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}