SAVIGNY LES BEAUNE
2024 1er Cru Gravains Domaine Henri Germain
| Grapes | Pinot Noir |
| Colour | Red |
| Origin | France, Burgundy |
| District | Côte d'Or |
| Sub-district | Côte de Beaune |
| Village | Savigny les Beaune |
| Classification | 1er Cru |
| ABV | 13% |
| Vineyard | Gravains |
The 2024 Savigny-lès-Beaune Aux Gravins 1er Cru marks the fourth vintage released since acquiring the half hectare of 50-year-old vines. This has a perfumed bouquet with rose hip and rose petal-infused red fruit that is surprisingly aromatic. The palate is well balanced with insistent grip. Sapid, quite linear, a hint of black pepper comes through with aeration. Very marine-influenced, this Savigny—I am intrigued to see how it will age. Drinking range: 2028 - 2040 Rating: 90-92 Neal Martin, www.vinous.com (Jan 2026)
Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to: sales@leaandsandeman.co.uk.
Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
More ruby than crimson and a little fresher in bouquet. Concentrated too with just four barrels from half a hectare. A wealth of fruit here, lively raspberry, some strawberry too, black plums, and very good energy. Much the best red this year. ****. Drinking range: 2028 - 2032 Rating: 89-92 Jasper Morris - Inside Burgundy (Oct 2025)
Domaine Henri Germain
Jean-François Germain was joined in 2018 by his daughter Lucie - who is now helping to run this small (7ha) domaine.
The Chassagne vineyards came through his mother, a Pillot, and Jean-François is married to François Jobard's daughter, so they are quite intertwined with some of our other producers. The Poruzots comes from the rows next to Remi Jobard's. In terms of winemaking the Germains are always happy to let nature take its course, and in the vineyards they follow as natural a system of viticulture as possible (organic, not certified).
These are concentrated, tightly wound wines from one of Burgundy's coldest cellars. Alcoholic fermentations can take months and the malolactics are often late, so they have always gone for long élevage in old barrels, always for two winters, and the Premiers Crus usually for 22 months. Slow to develop, they show wonderful crystalline purity. New wood is used very sparingly, just to replace barrels sold when they get to ten years old.
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