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Esprit Leflaive Savigny Les Beaune Les Jarrons 1er Cru 2021
Olivier Leflaive

ESPRIT LEFLAIVE SAVIGNY LES BEAUNE LES JARRONS 1ER CRU 2021

  France / Burgundy
€197.80
€172.70
QTY
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A lesser-known but truly fascinating corner of Burgundy!

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Why do we love it?

Esprit Leflaive Savigny-Les-Beaune Les Jarrons 1er Cru 2021 is a wine that embodies the expansion of the legendary Domaine Leflaive beyond the borders of Puligny-Montrachet, into a lesser-known but truly fascinating corner of Burgundy: Savigny-lès-Beaune. What makes it even more intriguing is that it defies expectations for the region. Rather than a rustic character, it offers elegance and refined floral and fruity aromas. Well, it’s Leflaive—what else would you expect?

Esprit Leflaive is a project launched in 2018 by winemaker Pierre Vincent, aiming to bring the philosophy of Domaine Leflaive to new terroirs across Burgundy, such as Chablis, Côte de Nuits, and Savigny-lès-Beaune. The idea was to create a range of wines that reflect the same precision, purity, and respect for nature, but from different regions—exploring the full potential Burgundy has to offer.

Les Jarrons is a Premier Cru vineyard in Savigny-lès-Beaune, a region often overlooked due to its more rustic reputation. However, this particular terroir has outstanding potential, with limestone soils and an ideal microclimate for cultivating Pinot Noir. It can produce exceptional reds at more accessible prices compared to other Premier Crus. And that’s exactly what Esprit Leflaive Savigny-Les-Beaune Les Jarrons 1er Cru 2021 delivers. The winemaking philosophy is consistent with all Leflaive wines: hand harvesting, indigenous yeasts, and balanced use of oak. The wine is aged in French oak barrels for 12–18 months, with only 30% new oak. The result is bursting with red fruit, flowers, and exotic spices.

Esprit Leflaive Savigny-Les-Beaune Les Jarrons 1er Cru 2021 is a wine for true lovers of Pinot Noir and Burgundy!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

On the nose, it’s elegant and captivating, full of strawberries, cherries, raspberries, plums, violets, black tea, cedar, and liquorice.

On the palate, it has medium to full body, silky yet structured tannins, and juicy acidity. Red fruits dipped in exotic spices and dried purple flowers unfold over an earthy background.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 13,5%
Origin Burgundy, France
Variety Pinot Noir
Aromas strawberry, cherry, raspberry, plum, violet, black tea, cedar, liquorice
Bottle Size 750 ml
Barrique 12-18 months
Serving temperature 16–18°C
Aging 10+ years
Closure Cork
Organic No

ESPRIT LEFLAIVE SAVIGNY LES BEAUNE LES JARRONS 1ER CRU 2021

PAIR IT

Pair it with beef fillet with wild mushroom sauce, vegetarian mushroom stew, or Brie with summer truffle.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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