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-C\u00f4tes de Beaune, which Boris Champy sees as the future of Burgundy due to climate change.<\/p>\n
Der Bignon 421 stammt von der Parzelle En Bignon in Bouze-l\u00e8s-Beaune. Der Boden ist sehr lehmhaltig und rot und best\u00e4tigt das burgundische Sprichwort: \u201cterre rouge, sol \u00e0 rouge\u201d (rote Erde, roter Boden). Durch die gro\u00dfe H\u00f6he von 421 Metern bleibt die Frische des Weins erhalten. Die Parzellen werden mit traditionellen niedrigen Rebst\u00f6cken (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 Holzf\u00e4ssern. Die Weine werden durchschnittlich f\u00fcr 12 Monate ausgebaut, davon 25 % in neuen F\u00e4ssern.<\/p>\n
Color: <\/p>\n
Dark, yet transparent ruby red colour.<\/p>\n
Nose: <\/p>\n
The nose of the 2022 Bignon 421 Hautes-C\u00f4tes 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.<\/p>\n
Mouth: <\/p>\n
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.<\/p>\n
<\/p>\n
Tasting notes and food recommendations from Sebastian Bordth\u00e4user<\/p>","protected":false},"excerpt":{"rendered":"