Beaune 1er Cru Aux Coucherias AOP 2021

Wine Description for Beaune 1er Cru Aux Coucherias AOP 2021 by Boris Champy

Colour & Appearance

Transparent, luminous carmine red – a wine that signals its lightness of foot from the outset and reveals no secrets about its origins.

Nose

The nose is cool and precise: raspberries and wild strawberries form the fruity core, complemented by notes of cherry and a hint of plum. Beneath lies a characteristic layer of damp earth, gravel and lactic tones. A whisper of violet and fresh foliage lends the nose elegant depth – quintessentially Beaune, quintessentially Burgundy.

Palate

On the palate, a slender, energetic Pinot Noir unfolds with clear Beaune typicity: juicy, earthy, threaded through with vibrant freshness. The tannin is supple and finely structured. The fruit is cool and precise – sour cherry, barberry, a hint of sumach. Ripe, green stem notes underscore the natural spice. The wine currently appears somewhat austere and reserved, yet shows the potential of a wine with genuine character.

Finish

Medium-length finale with persistent minerality and cool acidity. The finish is fresh, slightly herbal and marked by an agreeable tension – a wine that deserves a little more time in the cellar.

Terroir & Origin

The parcel Aux Coucherias lies on a steep, west-facing slope just before Bouze-lès-Beaune. The soil is characterised by dark clay and limestone – a classic Burgundy terroir that provides structure and minerality. The vines were planted in the 1950s and have been farmed biodynamically since 1985.

Grape Variety & Vinification

Pure Pinot Noir with around 10,000 vines per hectare trained in Guyot. Due to botrytis in the 2021 vintage, Boris Champy opted for complete destemming, treated the stems with sulphur and fermented the grapes in an artful mille-feuille layering of destemmed berries and stems. 55% whole bunch component, twelve months ageing in barrique. A carefully considered artisanal approach to a challenging vintage.

Food Pairing Suggestions

The cool fruit and vibrant acidity make this wine a versatile companion: ideal with lamb cutlets on red lentils with oregano, cumin and turmeric, surprisingly good with spicy pulled pork vindaloo or with braised green beans with datterini tomatoes, cardamom and garlic.

Special Features

Boris Champy knows this parcel from his time at Louis Jadot, where it was vinified as Clos de Couchereaux. Today it bears the name Clos Montchovet at Champy – a clos isolated by trees and gorse with a history you can taste in the glass. A wine for the patient.