Champy : Clos Vougeot Grand cru 2010

Tasting characteristics and advice for the Clos Vougeot Grand Cru 2010 from Champy

Tasting

Color

The color reveals a deep ruby-red hue, reflecting the wine’s intensity and concentration.

Nose

The nose displays exceptional aromatic intensity, combining concentrated aromas of red and black fruits. Notes of black cherries, blackberries, and plums emerge, accompanied by more complex nuances reminiscent of leather, earth, and spicy touches. As the wine opens, the bouquet develops toward aromas of fruit in brandy and griottines.

Palate

On the palate, this wine offers breadth and a fleshy character, with a muscular structure typical of the finest expressions of Clos de Vougeot. The palate shows a lovely balance between fine tannins, a supple texture, and discreet acidity. The tannins are both rustic and refined, with a satiny feel despite the wine’s evident power. The finish stands out for its exemplary length and remarkable persistence.

Food and wine pairings

This Clos de Vougeot Grand Cru 2010 is a perfect match for roasted red meats such as ribeye with mushrooms, braised lamb, or roast veal. It also pairs well with feathered game birds such as partridge, woodcock, or thrush, as well as with traditional Burgundian dishes like coq au vin. For cheese, opt for Burgundy soft washed-rind cheeses such as Époisses, Langres, or Soumaintrain.

Serving and cellaring

It is recommended to serve this Clos de Vougeot Grand Cru 2010 at a temperature between 15 and 17°C. Decanting for thirty minutes to two hours before serving will allow the wine to fully express its aromatic complexity and soften its tannins. Optimal cellaring extends into the 2030s.

The balance and refinement of a Burgundy Grand Cru

The estate

Founded in 1720 in Beaune by Edme Champy, Champy is Burgundy’s oldest wine merchant and producer. Acquired in 2016 by the AdVini group, the House now farms twenty-one hectares of vineyards on the Côte de Beaune, from Volnay to the slopes of Corton. Under the leadership of Dimitri Bazas, vineyard and wine director since 1999, Champy has been committed to a gradual conversion to organic and biodynamic farming since the late 2000s. In 2021, the House received the Entreprise du Patrimoine Vivant label, the first distinction of its kind awarded to a Burgundian wine merchant, recognizing its exceptional expertise and commitment to sustainability.

The vineyard

The Clos Vougeot is one of the most emblematic vineyards in Burgundy, established around 1110 by the Benedictine monks of the Abbey of Cîteaux. Surrounded by a stone wall built in the fifteenth century, this clos of around 49 hectares is now shared among more than eighty owners. Soils vary with altitude, with shallow, gravelly soils over Bajocian limestone in the upper sections, brown soils on limestone scree in the mid-slope, and deeper soils on clay marl in the lower sections. This geological diversity gives the wines of Clos de Vougeot their harmonious, racy, elegant character, with outstanding aging potential.

The vintage

The 2010 vintage in Burgundy began with a particularly harsh winter, with temperatures dropping to nearly -20°C in December 2009. Spring brought contrasting conditions, with warm March and April followed by a cool May. Flowering in June took place in cool, rainy conditions, leading to coulure and millerandage, naturally reducing yields. Summer alternated between warm and cool spells, before September delivered ideal conditions with cool temperatures, little rainfall, and generous sunshine. These conditions allowed the grapes to reach optimal ripeness while retaining freshness and aromatic complexity. The 2010 vintage is unanimously recognized as a major success, producing energetic, elegant red wines with excellent cellaring potential.

Grape variety

100% Pinot Noir.