Leroux worked with a small parcel in Les Vergelesses, arguably Savigny’s finest terroir, for over five years. He worked hard to improve the viticulture and the quality of the wine before releasing something under its own label (previous vintages have been blended into the Savigny village wine). Leroux calls out Les Vergelesses as his favourite Savigny 1er Cru, producing wines with “another layer of elegance” compared to the other 1er Crus of the village. Like the other two Savigny wines on offer, this is a wonderful ‘restaurant wine’ as it can be consumed young (although it will certainly age). It has wonderful finesse, but also depth and fine structure—thanks to more clay in the soil and one-third of the wine having fermented as bunches.