Fresh red berries, fine cherry fruit and subtle herbaceous nuances
Palate
Juicy and cool on the palate, defined by lively acidity, fine tannin and great drinkability
Character
Elegant, full of finesse and marked by a modern freshness
Pairing
Pairs brilliantly with pan-fried poultry liver, cold roast meats or mild soft cheeses
Notes
Crafted from Gamay grown at cool, high-altitude sites in Burgundy, which lend the wine its remarkable freshness and delicate structure.
Tasting note
Character
A breathtakingly fresh, elegant and lively red wine with a moderate 12.5% ABV. The wine displays a delicate structure with ripe fruit expression and that genuine, clear minerality so typical of the high-altitude sites of the Hautes-Côtes de Beaune. With its cool texture and drink-animating style, it represents the pure, unmasked essence of the terroir.
Terroir & Origin
The grapes originate from the cooler high-altitude sites of the Hautes-Côtes around Nantoux, where the vineyards sit at up to 421 metres above sea level. In times of climate change, these sites offer a decisive advantage: the grapes ripen about a week later than on the Côte de Beaune, thereby retaining their natural acidity and developing a rare balance. The estate – founded in 1984 by Didier Montchovet as Burgundy’s first Demeter-certified winery – is today managed by Boris Champy. Following stints at Dominus Estate in the Napa Valley and Clos des Lambrays, he brings his expertise to these biodynamically farmed vineyards, which are framed by hedges, stone walls and biodiverse agriculture.
Grape Variety & Vinification
This single-varietal Gamay benefits from rigorous manual labor in the vineyard and the use of biodynamic preparations. The name “Gamay Fin” points to fine clones and exceptional genetic material, including some rare sélections massales. In the cellar, Boris Champy pursues a minimal-interventionist approach: the transformation of the must occurs via spontaneous fermentation using natural yeasts. A gentle extraction and subtly managed oak integration allow the grape variety and its origin to take centre stage.
Food Pairings
Thanks to its fresh style, this delicate Gamay pairs brilliantly with classic French bistro cuisine. It is a wonderful partner to boulangerie specialties with charcuterie, served slightly chilled alongside roasted Poulet de Bresse, braised veal cheeks or a regional mushroom tart. It also shows its best side with a board of mild Brie de Meaux or slightly aged Comté.
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