EN 
DE 
FR 
IT 
Tasting note
In 2019, Boris Champy took over the domaine founded by Didier Montchovet in 1984. Champy, who previously managed estates such as Dominus in California, Louis Latour and Clos de Lambrays, took over the domaine, which had already been converted to organic and then biodynamic farming in the 1980s, making it the first Demeter-certified vineyard in Burgundy. Today, the vineyard covers twelve hectares in the once cooler Hautes-Côtes de Beaune, which Boris Champy sees as the future of Burgundy due to climate change.
Der Bignon 421 stammt von der Parzelle En Bignon in Bouze-lès-Beaune. Der Boden ist sehr lehmhaltig und rot und bestätigt das burgundische Sprichwort: “terre rouge, sol à rouge” (rote Erde, roter Boden). Durch die große Höhe von 421 Metern bleibt die Frische des Weins erhalten. Die Parzellen werden mit traditionellen niedrigen Rebstöcken (10.000 Stock/ha) im einfachen Guyot-Schnitt und teils im doppelten Guyot-Schnitt bewirtschaftet. Die Trauben werden bei optimaler Reife von Hand gelesen, gefolgt von der sanften Extraktion von 50 % Ganztrauben in Holzfässern. Die Weine werden durchschnittlich für 12 Monate ausgebaut, davon 25 % in neuen Fässern.
Color:
Dark, yet transparent ruby red colour.
Nose:
The nose of the 2022 Bignon 421 Hautes-Côtes du Beaune Rouge from Boris Champy is a little like Ying & Yang, Ernie & Bert or Jagger & Richards, combining two usually opposing flavours in peaceful harmony. The dark, earthy notes of undergrowth, dark spices, unwashed coffee and tobacco enter into a seemingly contradiction-free liaison with the almost cheeky red-fruity flavours. Redcurrants, cranberries with their slightly tart character and sour cherries make up its highly individual flavour wheel.
Mouth:
On the palate, the red faction takes over with waving flags and defines the structure, feel, texture and rapid drinking flow. The fresh, red-fruity flavours are reflected in the nose and are in the same vein as the agile, almost vibrant yet ripe acid nerve, fuelled by the extremely fine tannins, which are powdery and sweet, almost reminiscent of high-proof dark chocolate.
Food pairing suggestions
- Grilled mushrooms with Café de Paris butter (Vegetable & Vegetarian)
- Pike-perch with goulash juice and caramelised cabbage (fish)
- Entrecôte with anchovy butter and green salad (meat)
Tasting notes and food recommendations from Sebastian Bordthäuser
