Bourgogne Hautes-Côtes de Beaune rouge Bignon 421 AOP 2022

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.

The Bignon 421 comes from the En Bignon parcel in Bouze-lès-Beaune. The soil is very clayey and red and confirms the Burgundian proverb: "terre rouge, sol à rouge" (red earth, red soil). The high altitude of 421 metres preserves the freshness of the wine. The plots are cultivated with traditional low vines (10,000 vines/ha) in single Guyot pruning and partly in double Guyot pruning. The grapes are harvested by hand at optimum ripeness, followed by the gentle extraction of 50 % whole bunches in wooden barrels. The wines are matured for an average of 12 months, 25 % of which are in new barrels.

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