Bourgogne Hautes-Côtes de Beaune rouge Altitude AOP 2023
The Bourgogne Hautes-Côtes de Beaune rouge Altitude 2023 by Boris Champy showcases the cool freshness of the high-altitude Burgundian vineyards, captivating with juicy red fruit and a vibrant structure.
Fresh sour cherries, black cherries, mulberries and dark raspberries, underpinned by notes of leaf litter, forest floor, warm chocolate, clove and barberries.
Palate
Round on the palate initially, then characterised by structuring tannins, a gripping acidity and a subtle note of pepper, accompanied by fine oak and an elegant drive.
Character
Cool elegance, vibrant and taut, with ripe fruit and remarkable ageing potential.
Pairing
Pairs wonderfully with pan-roasted duck breast, a mushroom dish with thyme, or classic Coq au Vin.
Notes
A Demeter-certified Pinot Noir from cool high altitudes (377–421 m) with a soil-driven marl and clay structure, vinified using 50% whole bunches.
Tasting note
Colour & Appearance
The wine presents itself in the glass in a medium-transparent purple-red.
Nose
The nose reveals pronounced freshness and juiciness. The interplay of aromas offers notes of sour cherries, black cherries, mulberries and dark raspberries. These are joined by nuances of foliage, leaf litter, warm forest floor, as well as fine dark chocolate with barberries and subtle woody notes of clove.
Palate
On the entry to the palate, this Pinot Noir starts off round, but quickly reveals a grippy tannin structure with an inviting drive and a present acidity. The ripe, juicy red and dark fruit weaves together with a touch of pepper, hints of whole bunches, and sensitive use of oak. A lively, clearly contoured Hautes-Côtes with beautiful freshness.
Terroir & Origin
The grapes come from two parcels, En Bignon (Bouze) and Le Clou (Nantoux), in the Hautes-Côtes de Beaune. The cooler high-altitude sites (up to over 400 metres) grant the grapes an extended ripening period. The soil is characterised by red clay and white clay with a high marl content.
Grape Variety & Winemaking
Varietal Pinot Noir, partly from vineyards planted in the 1980s. Following a gentle extraction with 50% whole bunches, the wine aged for over twelve months in large oak casks (foudres), with a small proportion of 15% matured in new oak. In the cellar, Boris Champy relies on spontaneous fermentation with indigenous yeasts and minimal intervention.
Food Pairings
An excellent match for classic Boeuf Bourguignon, pan-roasted duck breast, braised hare stew or mushroom risotto. Also highly recommended with mild, aged cheeses or roasted quail.
Key Features
Domaine Boris Champy was the very first estate in Burgundy to be Demeter-certified, holding this status since 1984. The cool high-altitude sites prove to be an ideal asset for freshness and elegance in an era of global warming.
