From: Savigny-les-Beaune, Côte de Beaune, Burgundy, France
Varietal: Chardonnay

Tasting Notes: The 2022 Domaine Philippe et Arnaud Dubreuil Savigny-les-Beaune blanc is a beautiful balance between exuberant fruit, flinty minerality, and precision. It has it all: power and finesse wrapped in elegant restraint. The wine offers a mix of green apple and pear, balanced by a hint of oyster shell that adds a subtle salinity. A touch of lemon curd contributes to a delicate creaminess in texture, while the subtle oak influence provides a soft, understated complexity that enhances the overall harmony of flavors.

Pairing: To highlight the wine's subtle creaminess, pair it with poached lobster tails or a delicate crab and avocado salad. For a focus on the classics, plus the overall beauty of a pairing that’ll leave you with leftovers for sandwiches, check out the recipe we’re sharing below: Garlic and Thyme Roasted Chicken with Crispy Drippings Croutons by Melissa Clark. For a unique twist, try it with roasted sunchokes drizzled in truffle oil or a white asparagus tart with lemon zest. The wine's minerality complements grilled oysters with a light mignonette or a dish of seared scallops atop a cauliflower purée. Finally, a simple yet elegant pairing would be baked brie with honey and walnuts.

Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons
By Melissa Clark

About. Domaine Dubreuil's origins are steeped in the post-war optimism of the late 1940s, when Paul Dubreuil, a visionary viticulturist, laid the foundation of what would become a cherished family legacy. Paul’s passion for the land and the vines led him to establish the Domaine in a region that would soon gain recognition for producing some of Burgundy’s finest wines. His commitment to excellence and respect for traditional winemaking techniques were the cornerstones upon which the Domaine was built.

As the years passed, Paul’s son, Philippe, embraced his father’s vision and furthered the family tradition. In 1973, Philippe moved to an estate in the heart of the village, seeking to connect more deeply with the local community and terroir. This move was more than just a change of location; it was a strategic step that would allow Domaine to flourish and gain a reputation for producing wines of remarkable character and depth.
Tragedy struck the Dubreuil family in 1989 with the sudden passing of Paul, an event that could have marked the end of an era. However, it became a turning point that solidified the family’s resolve to continue Paul’s legacy. The two estates were merged, bringing together the strengths and traditions of both properties under Philippe’s stewardship. This merger preserved the family’s heritage and set the stage for the next generation to build upon it.

Despite his father and grandfather being winemakers, Arnaud Dubreuil never planned to follow in their footsteps. His passion was plants, and he initially embarked on a path to become a horticulturalist. However, fate had other plans. Arnaud explained, "In Beaune, when you study vegetation, part of the curriculum includes the studying of vineyard plants and agricultural plantations, which landed me at the local wine school for that part of the program." This detour into the world of viticulture would ultimately guide him to his true calling.

“That was my first foot into the wine world, and that’s the foot that I followed. I have now worked with my father for 22 years,” Arnaud shared. His journey into winemaking, though unexpected, was a natural progression within the Dubreuil family, whose deep roots in the Burgundy wine region stretch back generations.

Arnaud’s grandfather, Paul Dubreuil, founded the family business in the late 1940s under the name Dubreuil-Cordier. Philippe, Arnaud’s father, had established his own estate in the village. Following Paul’s sudden death in 1989, the two estates, totaling 10 hectares, were merged and renamed Domaine Philippe Dubreuil-Cordier. Arnaud joined the family business in 2000, and a decade later, he took over operations. Today, the Domaine is known as Philippe et Arnaud Dubreuil, symbolizing the continued collaboration between father and son.

Under Arnaud’s leadership, the estate expanded from its original 10 hectares to 12.5 hectares. This expansion included the acquisition of half a hectare of Hautes Côtes de Beaune white, half a hectare of Hautes Côtes de Beaune red, and a prestigious plot of Corton Grand Cru "Les Grandes Lolières." Arnaud’s passion for the land and his dedication to capturing the unique expressions of the terroir are evident in every bottle produced by the Domaine.

“From our 12.5 hectares, we are in Savigny-lès-Beaune...and six first (Premier) Cru in Savigny,” Arnaud explained. “In Savigny, you have 22 different first crus in the village. For me, I produce six different [premier crus]...and Aloxe-Corton first cru, and I have a grand cru...in Corton, not Charlamagne, only Corton. It’s so little in the Corton appellation, you have only 5% of Corton white in the area of red Corton.”

The Domaine’s facilities reflect the blend of tradition and modernity that defines its winemaking philosophy. There are two main buildings on the property: a beautiful chateau covered in vines and a working winery complete with a traditional wooden press that is still in use today. Inside the chateau, Arnaud welcomes visitors with the warmth and humility that characterizes his approach to winemaking. As he leads guests down into the cellar, past rows of aging barrels, he shares stories of the Domaine’s history and its commitment to low-intervention winemaking.

From harvest to bottling, everything at Domaine Philippe et Arnaud Dubreuil is done by Arnaud himself and a small, dedicated team. Arnaud believes in minimal intervention and a gentle approach. All the fruit is hand-harvested and hand-sorted, ensuring that only the best grapes make it into the vats. Depending on the vintage, he may or may not use whole cluster fermentation for the reds, which he believes adds complexity and enhances the wine’s aging potential.

Fermentation at Domaine Philippe et Arnaud Dubreuil lasts approximately two weeks. Once fermentation is complete, the wine is drawn off and placed into vertical presses to extract the remaining nectar. After 24 hours, when the must has settled, it is transferred to barrels for malolactic fermentation. The reds are aged at least eight months and up to 14 months, depending on the vintage and vineyard appellation.
For the whites, the process begins as soon as the fruit is brought to the winery. The grapes are pressed and the juice is cooled to 10 degrees Celsius before being racked after 24 hours.

“Fermentation usually starts naturally after a day or two,” Arnaud explained. “We ferment in the vats...and at the end of the alcoholic fermentation the musts are lowered in barrels to finish.”

This process can take up to two months, with constant monitoring. Malolactic fermentation occurs naturally, and the aging period ranges between eight and 14 months.