Transparent ruby red colour of classic Pinot Noir elegance, which already announces the Burgundian finesse in the glass.<\/p>\n
A flavour profile of captivating clarity: Sour cherries<\/strong> and Raspberries<\/strong> dominate, accompanied by juicy Plums<\/strong> and a touch of Orange zest<\/strong>. The discreet use of new wood lends a subtle Vanilla notes<\/strong>without ever becoming intrusive - Champy has mastered his craft.<\/p>\n The true class of this Burgundy is revealed here: electrifyingly lively, with a fruit palette of red berries<\/strong> about Cherries<\/strong> up to Blood orange<\/strong> and Cranberries<\/strong>. The 50% whole-cluster fermentation gives the wine a fine Rappennote<\/strong>which, together with silky tannins, provides structure. The finish is characterised by a mineral Salt<\/strong> and a vibrant acidity that makes the wine wonderfully accessible despite its complexity.<\/p>\n Boris Champy vinifies grapes from two parcels - En Bignon (Bouze) and Le Clou (Nantoux) - on red clay<\/strong> and white clay<\/strong> with a high marl content. The vines, which are over 40 years old with 10,000 vines per hectare, are cultivated partly in Guyot and partly in Lyra training. Most of the 12-month ageing takes place in barrels, only 15% in new barriques.<\/p>\n The lively acidity and elegant structure harmonise perfectly with Tajine with grapes and dates<\/strong>the Japanese Shabu Shabu<\/strong> or classic Pheasant with sauerkraut<\/strong>. Its versatility makes it the ideal accompaniment to both vegetarian and meaty dishes.<\/p>\n A prime example of modern Burgundy: technically skilful, but never soulless. Champy's respectful approach to the terroir of the Hautes-C\u00f4tes de Beaune results in a wine that combines Burgundian tradition with contemporary precision - sophisticated yet accessible.<\/p>","protected":false},"excerpt":{"rendered":"Palate<\/h3>\n
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