Intense and powerful with floral notes of violet and purple lilac, alongside stone fruit, berries, black cardamom and liquorice.
Palate
Generous fruit meets firm, fine-grained tannins and a ripe, vibrant acidity – already accessible, yet with clear ageing potential.
Character
Powerful and present, yet elegantly structured with luminous fruit and refined tension – a Burgundy with depth and a future.
Pairing
Parmigiana, crispy duck with five-spice and plum sauce, or eel in red wine with prunes.
Notes
From Burgundy’s first Demeter-certified estate, which has been farming biodynamically since 1984; the small Vignes Franches parcel (21 ares) enjoys an optimal south-facing aspect on clay-limestone soils, with vinification predominantly using whole bunches in wooden casks.
Tasting note
Colour & appearance
Deep ruby red with a black core, dense and impenetrable in the glass.
Nose
Powerful and expressive: violet and purple lilac on the top note, beneath which lie stone fruit, dark berries, black cardamom and liquorice. The high proportion of whole bunches and the precisely judged oak shape the bouquet without overwhelming it.
Palate
Generous fruit meets firm, fine-grained tannins that feel almost sweet on the tip of the tongue. Ripe acidity runs through the wine with electric tension, while the fruit shines in luminous ruby red across the palate. Already accessible, yet with clear potential for extended bottle ageing.
Finish
Long and taut, carried by dark fruit and a delicate spiciness that lingers for minutes after each sip.
Terroir & origin
The Vignes Franches parcel spans just 21 ares and enjoys a perfect southerly exposure within the Beaune appellation, ensuring consistently early ripening. The vines are rooted in lean clay-limestone soils. Boris Champy, who took over the estate founded in 1984 by Didier Montchovet in 2019, farms twelve hectares in the higher altitudes of the Hautes-Côtes de Beaune – for him, the future of Burgundy in the face of climate change.
Grape variety & vinification
Pinot Noir, hand-harvested at optimal ripeness. Gentle extraction of predominantly whole bunches in wooden casks, followed by an average of 15 months’ maturation – 80% of which takes place in new barrels from Tonnellerie Eric Millard.
Food recommendations
Crispy duck with five-spice and plum sauce, eel in red wine with prunes or Parmigiana – dishes with depth and spice to stand up to the structured fruit of this Beaune.
Special features
The domaine was the first Demeter-certified estate in Burgundy and has been farmed biodynamically since 1984. Champy, previously at Dominus in California and Clos des Lambrays, relies on spontaneous fermentation and minimal intervention in the cellar.
EN 
DE 
FR 
IT 
