This is the essence of patience rewarded: over two decades of careful cellaring in Michel Ampeau's notoriously cold Meursault caves has released this Savigny into its perfect drinking window. Dried cherries and redcurrant aromatics meet earthy, mushroomy notes on the palate, wrapped in an elegant, delicately framed structure that speaks to serious, thoughtful winemaking. Fermented in concrete and aged in used oak, the wine carries the fingerprint of traditional Burgundian craft. Drinking beautifully now, it remains a compelling entry point into aged Côte de Beaune reds.