2021 Bourgogne Hautes Côtes de Beaune Rouge Le Clou 377, Domaine Boris Champy
bottle
£39.95
(£35.50 per bottle)
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Winemaker:Domaine Boris Champy
From the narrow valley which leads into the hills above Nantoux, where the mid-point of altitude is 377 metres, this is one of two superb red wine plots that Boris farms separately in the Hautes Côtes, known as “Le Clou”. The soil here is whiter than in his En Bignon 421 cuvée, with high lime and marlstone content, and plentiful pebbles. The grapes were hand-picked and de-stemmed, then 40% bunch-stems were added back to the fermentation vat. The wine aged in small, 228-litre oak barrels, of which one third were new. Colour is deep purple, aromas ripe and dense. This is a lively wine, with flesh, good follow-through and fine, well-rounded tannins (for drinking 2024-2028+).
| Weight | 1.5 kg |
|---|---|
| Vintage | |
| Wine Name | Bourgogne Hautes Côtes de Beaune Rouge Le Clou 377, Domaine Boris Champy |
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| Size | |
| Size (cl) | |
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| Product Code | CO0421RA |
| Customs Status | Duty Paid |
| Tax Status | Inc Tax |
Winemaker
Domaine Boris Champy
In January 2021 we were thrilled to introduce, for the first time in the UK, the wines of the highly talented Boris Champy, who has recently taken over running a top estate in the Hautes Côtes de Beaune. These vineyards were originally assembled and brought to prominence by Didier Montchovet, who was a pioneer of organic and bio-dynamic viticulture, dating back to 1984. Didier had reached retirement age, so handed over to Boris, an oenologist by training, with an impressive wine-making record. He previously worked in Libourne for the Moueix family, in Napa at Dominus estate, then for a Beaune shipper, then as manager for Domaine du Clos des Lambrays, in Morey-Saint-Denis. His vineyards today are situated in the hills westwards of Pommard, with others in the adjoining commune of Bouze-lès-Beaune. Due to the higher altitude of the vines, grapes typically come to ripeness a week or so later here than on the Côte de Beaune. This used to be a disadvantage, but with the hotter summers Burgundy is now regularly experiencing, it allows precious acidity to be retained, while simultaneously natural sugars and grape-skins can be brought to complete ripeness.