Grand Cru Selections

Parigot (new)

ParigoT & Richard

Savigny-les-Beaune, Côte de Beaune, France

 

Grégory Georger
Photo courtesy of Michel Joly

 
 

Parigot & Richard has been making Methode Champenoise Cremant in Savigny-Les-Beaune for five generations.
They pick by hand and ferment in stainless steel. Despite this being the only appellation in Burgundy allowed to blend grapes, they ferment each varietal separately. The wines are riddled by hand and aged for at least 18 months before being disgorged. They are all single vintage wines although never labeled as such. There is a pride of place with this family, and a dedication to never compromise quality. As a result, they make wines that overdeliver for such a humble and overlooked category.

  • Started in 1907, Émile Parigot established a sparkling wine winery on Rue du Jarron in SLB, where it still exists today. He partners with his grandsons, Bernard and Guy Richard to found Parigot & Richard under the appellation Bourgogne Mousseaux (1943) which has evolved into AOC Crémant de Bourgogne due to their advocacy in 1975. Grégory Georger is now 5th generation running the estate.

  • The vines are located within a 20km radius around the winery.

  • Whole cluster pneumatic pressing, alcoholic and malolactic fermentation in stainless steel tank, unfined, unfiltered. Liqueur de tirage & liqueur d'expédition: homemade with own base wine and cane sugar. Riddling by hand. Disgorged at least 60 days before shipment.

Wines

Cremant de Bourgogne “La Sentinelle” Blanc de Blancs Extra Brut NV

80% Chardonnay, 20% Aligote Majority of grapes come from vineyards at the top of the slope, with south-eastern exposure. Vinification: Chardonnay parcels are vinified separately, delicate pressing, alcoholic and malolactic fermentation in stainless steel tanks, non-filtered, 36 months sur lattes, hand-riddled. Dosage is 4 g/L.

Cremant de Bourgogne Rosé “Monochrome” NV

100% Pinot Noir grapes from the village of Savigny Les Beaune. Vinification: The color is derived from a short maceration on the skins. The wine goes through alcoholic and malolactic fermentation in stainless steel tanks, and is then tasted early in the year after harvest when the final blend is made. At that point, it ages 36 months in the bottle and is riddled by hand before bottling. The dosage is 7 g/L.