GRAPE VARIETAL
100% Pinot Noir.
APPELLATION
Vin de Savoie AOP (Savoie, eastern France). Produced by La Cave du Prieuré in the village of Jongieux.
TERROIR
South to southwest–facing clay-limestone (argilo-calcaire) slopes with Kimmeridgian-type marls in the hanging valley of Jongieux, near Lac du Bourget; stony, heat-retentive soils help ripening at elevation.
VINIFICATION
Unoaked; semi-carbonic maceration to emphasize fresh fruit, typically using a good share of whole clusters; fermented and aged in tank.
TASTING NOTES
Light, supple red with red and black cherry, raspberry, a faint brown-spice note, and a gentle alpine-herb accent; smooth texture, low tannin, and a tidy, mineral-tinged finish.
FOOD PAIRING
Versatile with roast chicken, trout, charcuterie, mushroom tarts, and semi-firm Alpine cheeses; also easy with ramen, seared salmon, or a simple lentil salad.
Savoie sits in France’s Alpine foothills, north of Chambéry and just east of the Rhône corridor. In the hanging valley of Jongieux, vineyards climb steep, calcareous slopes that catch long daylight and shed cool air down to Lac du Bourget below. Elevations around 350–400 meters and a rain shadow from Mont Charvaz shape a growing season that’s steady rather than rushed.
Pinot Noir from this corner of Savoie isn’t trying to be Burgundy. It leans into a lighter, more filigreed style, built on bright fruit, firm backbone, and a clear, stony edge from limestone and marl. The grape ripens best on south and southwest exposures here, and the diurnal swing keeps flavors focused and happily keeps the ABV in check. It’s a style that definitely welcomes, but doesn’t require a slight chill.
La Cave du Prieuré is a multi-generation family domaine rooted in Jongieux, farming slopes the family has worked for decades. The scale is modest, and the mindset is practical, leading to hands-on work in the vines, thoughtful canopy management, and an emphasis on soil health over shortcuts. Like many vignerons in the Savoie, they focus on a local, neighbor-to-neighbor approach, and I believe that is evident in their wines.
The family’s Pinot Noir is sourced from clay-limestone parcels that warm quickly by day and cool quickly at night. Fermentation runs in stainless steel with ambient yeasts, and extraction is gentle, often with a good dose of whole clusters to keep lift and aromatic snap. It’s aged in tank to preserve clarity rather than add oak seasoning—what you taste is grape and site.
Vineyards in the Savoie — AWM 2014 Buying Trip to the Savoie
n your glass, you’ll love the vivid red cherry and wild strawberry with a thread of cranberry, a light whisper of thyme, and bay that dusts the finish. Super-fine tannins keep the finish squeaky-clean. There’s a gorgeous stony vibe thanks to the mineral-laden soil structure, keeping the finish clean and ready for another sip.
Pair this garnet gem with roast chicken, seared trout or salmon, mushroom tarts, and Savoyard charcuterie and cheeses for a regional take. Or move it out of the box with sesame-ginger soba with mushrooms, miso-glazed salmon, lentils with roasted beets and walnut vinaigrette, duck bánh mì, or a simple fresh tomato-and-herb pasta. Slightly chilled (55-60F) is the sweet spot for us.