Champy : Clos de la Roche Grand cru 2011

Characteristics and tasting advice for the Clos de la Roche Grand Cru 2011 from Champy

Tasting

Appearance

The color reveals a deep garnet hue enhanced by purple highlights.

Nose

The nose is complex and expressive, unveiling aromas of black cherries accompanied by subtle notes of musk and cigar box. Nuances of violet, wild strawberry and raspberry mingle with earthy and mineral touches. With aeration, notes of truffle and forest floor emerge, reflecting the wine’s connection to its limestone terroir.

Palate

On the palate, this wine reveals a full-bodied structure characteristic of Clos de la Roche, with dense tannins and impressive volume. The palate shows fine richness and a juicy texture, perfectly balanced between fruit concentration and structural elements. Flavors of black cherry, ripe plum and earthy notes are lifted by touches of subtle spice. The finish lingers elegantly, revealing the minerality imparted by the limestone terroir.

Food and wine pairings

This Clos de la Roche Grand Cru 2011 pairs beautifully with roasted red meats, notably herb-crusted lamb or venison in sauce. It also matches perfectly with fine poultry such as duck or Bresse chicken served with a morel cream sauce. Mushroom-based dishes, particularly morels and truffle dishes, create remarkable harmonies. For cheese, opt for aged hard cheeses such as Comté or more characterful cheeses like Vacherin.

Serving and cellaring

The Clos de la Roche Grand Cru 2011 can be enjoyed now while retaining potential for further development. Decanting for one hour before serving will allow the wine to fully reveal its aromatic complexity. Ideally serve at a temperature of 16-18°C.

A powerful, structured Grand Cru from the Côte de Nuits

The estate

Founded in 1720 by Edme Champy, Champy is the oldest wine merchant house still in operation in Burgundy. Based in Beaune in historic 15th-century cellars, the house made its mark on wine history by collaborating with Louis Pasteur in the 19th century on his pasteurization work. Since October 2016, Champy has been part of the AdVini group. Under the technical direction of Dimitri Bazas since 1999, the estate oversees around 21 to 29 hectares of vineyards, combining the roles of owner and négociant-éleveur. Awarded the Entreprise du Patrimoine Vivant label in 2021, Champy farms 50% of its vines organically, with the remainder certified HVE.

The vineyard

The Clos de la Roche is a Grand Cru located in the commune of Morey-Saint-Denis, at the heart of the Côte de Nuits. Covering approximately 16.73 hectares, it is the largest of the four Grands Crus in the appellation. The vineyard lies between 250 and 300 meters in altitude, benefiting from an east to southeast exposure. The terroir is characterized by shallow limestone soils, with only 30 centimeters of topsoil covering imposing limestone blocks that give the climat its name. This rocky composition gives the wines their distinctive mineral character and remarkable tannic structure.

The vintage

The 2011 vintage stood out for its particular weather conditions. An exceptionally warm, dry spring led to early flowering and rapid fruit development. June, warmer than average but dry, caused early water stress, slowing vegetative growth from fruit set onward. The following summer proved relatively cool, with July and August temperatures below historical averages. These conditions resulted in an early harvest, producing balanced, concentrated grapes.

Winemaking and aging

The Clos de la Roche Grand Cru 2011 from Champy benefited from the house’s traditional Burgundian methods. Vinification is carried out with temperature control, including a cold soak of around three days before fermentation. Stem inclusion is determined parcel by parcel. Fermentation lasts up to three weeks, combining punch-downs and pump-overs. Aging takes place in 228-liter Burgundy barrels for 10 to 16 months, with a proportion of new oak that can reach 30% depending on the specificities of the vintage.

Grape variety

100% Pinot Noir