Pascal Arnoux represents the fourth generation of his family's estate, founded by his grandfather René in the 1920s. After formal training at the Lycée Viticole in Beaune and years working alongside his uncles, Pascal took charge in 2007—and immediately began elevating these wines to new heights.

Working from cellars in Chorey-lès-Beaune, the Arnoux family farms 50 acres across some of Burgundy's most undervalued terroirs. But it's their 4 hectares in Savigny that produce magic. Planted between 1965 and 2002 on southeast-facing slopes of stony clay soil over reddish-brown limestone, these vines deliver everything great Burgundy should: precision, elegance, and that impossible-to-imitate goût de terroir.

Everything is done by hand—from winter pruning that ensures perfectly spaced growth, to strict spring disbudding that controls yields, to careful summer trellising and leaf stripping. Pascal's philosophy is simple: “We give back to the vine what it gives to us.” 

In the cellar, Pascal walks a tightrope between tradition and precision. Grapes are 100% destemmed, then gravity-fed into vats for a week of cold maceration at 10°C—gently extracting color and aromatics before wild yeasts kick off fermentation. Twenty days of vatting with light punching down and pumping over preserve the purity of fruit. The wine then ages 12 months in French oak (just 10% new), followed by 3-4 months in tank. 

WHY YOU'LL LOVE IT

• A Value Village for Decades: Smart Burgundy lovers know Savigny delivers the goods at half the price of better-known villages in the Côte de Nuits or Côte de Beaune. In Pascal Arnoux's hands, you're getting premier cru quality at village prices.
  

• Fourth-generation mastery: This isn't a faceless négociant blend—it's 100% estate fruit from vines up to 60 years old, farmed by a family that's been perfecting their craft since the 1920s. The new generation's involvement has only elevated quality further.
  

• Classic Burgundian Purity: With just 10% new oak and meticulous cellar work, this delivers pure Pinot expression—a bouquet dominated by small red and black fruits—cherry, raspberry, blackcurrant—marked by black pepper. The palate is all finesse, displaying roundness and volume while the fruit remains elegantly preserved.

HOW TO SERVE IT

• Gorgeous now through 2028, the 2022 vintage's freshness and balance mean it's already showing beautifully, but will reward another 2-3 years of patience.
  

• Serve at 58-60°F in Burgundy stems. A 30-minute decant is ideal right now.
  

• Pair with Burgundian classics: coq au vin, oeufs en meurette, or duck confit. Also brilliant with roasted game birds like squab.