Savigny-lès-Beaune Premier Cru 'Champ Chevrey' Monopole, Domaine Tollot-Beaut, 2024
Savigny-lès-Beaune Premier Cru 'Champ Chevrey' Monopole, Domaine Tollot-Beaut, 2024
- 75cl
- 13%
- Red Still
- Pinot Noir
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Optimal drinking window: 2028 - 2038
Tollot-Beaut are one of the most reliable names in the Côte de Beaune, and Champ Chevrey is their calling card: a monopole premier cru in Savigny-lès-Beaune that they have farmed for generations. Savigny sits in its own lateral valley running west off the main Côte, and Champ Chevrey is on the cooler, north-facing Pernand side, which gives the wine a naturally tighter, more mineral character than the sunnier Marconnets or Lavières plots. The 2024 vintage brought freshness and precision across Burgundy, and this wine wears both qualities well: red-fruited, earthy, and lively, with silky tannins that need just a little time to knit together.
"Earthier on the nose, beautifully perfumed on the palate. Elegant and fine-boned, with raspberry fruit and a tart, juicy cherry finish. Classic, restaurant-ready Burgundy."
Ksenia Pashkova, Club Merchandiser
We think this is Savigny at its most persuasive - genuinely fine without demanding a classified-growth budget.
"As to the style, 2024 is definitely a cooler vintage with good freshness and transparency and it makes me think of our 2010s. I was very impressed by the quality I found here and a number of the wines are very much worth your interest."
Allen Meadows, Burghound, on Tollot Beaut's 2024 vintage
Right now, in 2026, the tannins are present but the secondary complexity has not yet emerged to balance them. From 2028 onwards, the red fruit should begin to soften and deepen, with the earthy, mineral qualities becoming more prominent and integrated. Between 2030 and 2034 is likely the sweet spot — the wine should be at its most expressive and complete.
What the critics say:
"A distinctly cool and airy nose speaks of the essence of red pinot fruit, spice and plenty of humus-tinged Savigny-style earth. There is fine mid-palate density to the refined and seductively textured flavors that tighten up noticeably on the balanced, powerful and impressively long finale. This is really very good and well-worth considering."
"The 2024 Savigny-lès-Beaune Les Champs Chevreys 1er Cru is much better on the nose than the Les Lavières, with perfumed red cherries and crushed strawberry scents that blossom with aeration. Commendable delineation. The palate is medium-bodied with light tannins, well balanced, taut and fresh with just a patina of wood that needs to be absorbed on the finish (my sample was taken from a new barrel)."
"Similar crimson purple colour. The fruit on the nose is just a little riper, nothing green here, smart energy through the middle, the usual plentiful vanilla oak complement, and a long and refined finish. Drink from 2028-2033. Tasted Oct 2025. *4/5 stars*"
Tasting Notes
AppearanceClear, bright ruby with a translucent, youthful rim.
NoseRed cherry and wild strawberry up front, with violet and a lift of crushed stone that speaks clearly to the limestone soils. There is a cool, earthy quality underneath — forest floor, dried rose petal — that is distinctly Savigny rather than Beaune.
PalateLean and precise with a silky, medium-weight mid-palate and bright acidity that carries the fruit cleanly through. The tannins are fine-grained but still a little firm at this stage, which tells you the 2024 vintage has given Tollot-Beaut genuine structure to work with. Red cherry, raspberry, and a subtle iron-edged minerality run right through the length.
FinishLong and clean, with a mineral persistence and a faint herbal lift that lingers well after the fruit has gone.
Overall impressionA precise, composed premier cru that is asking for two more years in the cellar before it really opens up.
Food Pairings
In Burgundy, a wine like this would most naturally land on the table alongside a poulet de Bresse roasted simply with butter and tarragon — the classic pairing for a reason. Locals would also reach for it with a jambon persillé, the cold set terrine of ham and parsley in jellied white wine that is one of Burgundy's great quiet pleasures. Oeufs en meurette — poached eggs in a red wine and lardons sauce — is another natural match, the earthiness in the dish echoing the wine's own. If cheese is involved, a young Époisses or a wedge of Cîteaux would suit it far better than anything pungent or hard.
We think this wine would go well with
Serve at 15-16°C — cool enough to keep the acidity lively but not so cold that it closes the nose down. At this stage, a 30-minute decant would do no harm and will help open the fruit; in three or four years, it will likely need none at all. A large-bowled Burgundy glass is the right tool here, giving the nose room to expand without losing the wine's natural delicacy.
Champ Chevrey sits on the north-facing slope of the valley running towards Pernand-Vergelesses, where limestone-rich soils with a good clay component give the wine structure and mineral backbone. The cooler exposition means slower ripening, which preserves natural acidity and keeps the fruit profile fresh and red-fruited rather than dark or opulent. At around 270 metres altitude, it sits mid-slope where drainage is good and the vines have to work for their water. This combination of cool aspect and well-drained calcareous soils is what separates Champ Chevrey from the warmer, more generous Savigny premiers crus on the Beaune side.
Savigny-lès-Beaune is a village appellation tucked into its own valley between Beaune and Pernand-Vergelesses, easily overlooked but quietly excellent. It has 22 classified premier cru vineyards split between two distinct slopes: those facing Beaune to the south-east tend to be warmer and more generous; those facing Pernand to the north-west are cooler, more mineral, and often the more age-worthy of the two. Wines from the appellation must use Pinot Noir for reds and Chardonnay for whites, with premier cru reds typically harvested at a minimum of 11.5% potential alcohol. Compared to neighbours Beaune and Pommard, Savigny tends to be lighter on its feet and more affordable — which makes the better premiers crus something of a standing bargain.
The 2024 growing season in Burgundy was, frankly, a test of nerve. A wet spring brought significant mildew pressure, and vignerons who stayed sharp in the vineyard — working fast, keeping canopies open, reducing yields where necessary — came out the other side with something worth talking about. Summer brought warmer, drier conditions that helped the fruit recover composure, and harvest arrived broadly on the later side, with growers picking carefully to find phenolic ripeness without sacrificing freshness. Quantity was down across much of the Côte, which concentrates minds as much as it concentrates wine.
What emerged is a vintage that rewards those who put the work in. The Pinots we have tasted carry real precision and translucency — not because they are light, but because the acidity is lively and the fruit unforced. Chardonnays from the Côte de Beaune look particularly promising: taut, mineral, with genuine length. This is not a vintage to panic-open. Most village and premier cru reds want three to five years at minimum, with the better appellations drinking well until 2035 and beyond. The whites are more approachable now, though the best will reward patience too.
FAQs
What does this wine taste like?
Bright and precise, with red cherry, wild strawberry, and violet on the nose, and a lean, silky palate with fine tannins and a mineral, iron-edged finish. It is elegant rather than opulent — classic cool-slope Savigny.
When should I drink this wine?
It is approachable now but will be better from 2028, when the tannins have softened and the secondary complexity has had time to emerge. The sweet spot is likely 2030 to 2034, and it should hold well until around 2038.
Is this worth cellaring?
Yes, genuinely. Champ Chevrey is a monopole premier cru from one of the Côte de Beaune's most reliable producers, and the 2024 vintage has given the wine real structure. It will reward three to five years of patience more than most wines at this price point.
What food should I serve with this?
Roast chicken, a classic jambon persillé, or oeufs en meurette are the natural Burgundian companions. If you are going further afield, it works very well with mushroom-based dishes, roast guinea fowl, or a simple roast lamb with herbs.
How should I serve it?
Serve at around 15-16°C in a large-bowled Burgundy glass. A short 30-minute decant will help if you are opening it now; in a few years it will not need one. Avoid serving it too cold or the wine will close up.
What makes Champ Chevrey special?
It is a monopole, meaning Tollot-Beaut are the sole owners of the vineyard — unusual in Burgundy and a mark of genuine provenance. The north-facing aspect gives the wine a cooler, more mineral character than many Savigny premiers crus, and that combination of freshness, structure, and a distinct sense of place is what sets it apart.
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