Raspberries, wild strawberries, cherries and plums, backed by earthy gravel, a hint of leaf litter, violets and subtle spice notes
Palate
Cool, tart fruit of barberries and cherries, paired with ripe green notes, supple tannins and an invigorating juiciness
Character
Lean, energetic and cool-structured, with pronounced vineyard typicity and fine complexity
Pairing
Lamb chops with red lentils, pulled pork vindaloo or braised runner beans with datterini tomatoes and garlic
Notes
Produced from vines planted in the 1950s in a steep, isolated clos parcel; biodynamically farmed and matured with partial whole-bunch fermentation
Tasting note
Colour & Appearance
A delightfully transparent, bright and delicate carmine red in the glass.
Nose
The aromatic profile reveals juicy wild strawberries, raspberries, cherries and plums. Underneath lie nuanced tones of earthy gravel, a hint of leaf litter, delicate violets, as well as subtle lactic notes and spice from whole bunches.
Palate
On the palate, this Pinot Noir displays its slender, cool and energetic side. Tart fruit impressions of cherries, barberries and slightly peppery sumac meet supple tannins and ripe, green stem notes. Structured, marked by clear pedigree and currently offering a charmingly strict freshness.
Terroir & Origin
The steep, west-facing parcel Aux Coucherias (Clos Montchovet) is situated near Bouze-lès-Beaune and is surrounded by trees and broom. The soil of dark clay and limestone, combined with the cooler microclimate, shapes the taut style of this Beaune appellation.
Grape Variety & Vinification
Pure Pinot Noir from vines planted in the 1950s (planting density approx. 10,000 vines/ha, Guyot training). Depending on the vintage, Boris Champy vinified the grapes using a layered “millefeuille” method of stems and destemmed fruit (with a 55% whole-bunch proportion) and aged the wine for twelve months in barriques.
Food Pairings
Superb with lamb chops on red lentils with oregano, cumin and turmeric, spicy Pulled Pork Vindaloo or braised green beans with Datterini tomatoes, cardamom and garlic.
Particularities
The parcel has been farmed biodynamically since 1985. Boris Champy draws on his experience from stints at Dominus Estate and Clos des Lambrays to masterfully highlight the cool potential of these high-altitude sites.
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