Aromas of stems, ripe black cherries, plums and blackberries, accompanied by a creamy note of blackcurrant yoghurt as well as vanilla, liquorice and dark chocolate.
Palate
Juicy and slightly sweet from extract with the texture of liquid milk chocolate; cinnamon, cherry and vanilla meet a palpable structure and fine edges.
Character
Ripe and round, yet still vibrant and full of energy – a delicious, structured Pinot Noir with depth.
Pairing
Young wild boar terrine with wild salad, beef tataki or porcini risotto with grated Mimolette.
Notes
The steep, west-facing plot in Aux Coucherias, with dark clay and limestone, has been farmed biodynamically since 1985; the domaine was the first Demeter-certified estate in Burgundy. Fermented with 60% whole bunches and aged for twelve months in barrique.
Tasting note
Colour & appearance
Intense purple, dense and youthfully vibrant in the glass.
Nose
Freshly picked stems – the aromatic signature of whole-bunch fermentation – meet ripe black cherries, plums and blackberries. Beneath lies a creamy, slightly lactic note reminiscent of yoghurt with blackcurrants, rounded off by vanilla, liquorice and a hint of dark chocolate.
Palate
Juicy and gently sweet-fruited, with the silky texture of melted milk chocolate. Cinnamon, cherry and a touch of vanilla fill the mid-palate, yet the wine remains remarkably lively and energetic. The stems provide structure and appealing edges beneath the velvety surface.
Finish
Long, spicy and cool on the finish – the cherry lingers, supported by fine grip and a freshness not always taken for granted this far south in Burgundy.
Terroir & origin
The west-facing, very steep plot in Aux Coucherias lies just before Bouze-lès-Beaune and was planted in the 1950s. Dark clay over limestone defines the soil; trees and broom shelter the clos. Champy knows the vineyard site from his time at Louis Jadot.
Grape variety & vinification
Pure Pinot Noir from around 10,000 vines per hectare, trained in Guyot. Harvest took place early, in mid-August; 60 per cent whole bunches were fermented, and maturation lasted twelve months in barrique.
Food recommendations
A wine for dishes with depth: young wild boar terrine with wild salad and toasted brioche, beef tataki or an earthy porcini risotto with grated Mimolette.
Special features
The plot has been farmed biodynamically since 1985 – fitting for an estate that was the first in Burgundy to receive Demeter certification. Champy, formerly of Dominus Estate and Clos des Lambrays, demonstrates here how serious Beaune Premier Cru can be in the right hands: ripe and round, yet never tired.
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