Champy : Pernand-Vergelesses 1er cru "Ile des Vergelesses" 2008
Stock currently at the producing estate – Will ship after March 2, 2026
Description
Characteristics and tasting advice for the Pernand-Vergelesses 1er cru « Ile des Vergelesses » 2008 from Domaine Champy
Tasting
Color
The color reveals a lovely garnet hue.
Nose
The nose is elegant and precise, with delicate spices, red and black fruit (cherry, blackcurrant), followed by a subtle floral note evoking violet.
Palate
The attack is fresh, supported by a pronounced mineral backbone. The fruit remains pure and harmonious, while the liveliness brings tension, energy and lovely finesse through to the finish.
Food and wine pairings
This Pernand-Vergelesses 1er cru « Ile des Vergelesses » pairs perfectly with Italian cured meats. It also complements red meats, notably duck breast with blackcurrant, grilled beef or confit lamb shoulder. A cheese platter will also be a highly relevant option.
Serving and cellaring
The Pernand-Vergelesses 1er cru « Ile des Vergelesses » is ideally served between 15 and 16 °C.
A full-bodied and fresh Premier Cru from the Côte de Beaune
The estate
Established in Beaune as early as 1720 by Edme Champy, a cooper, Champy is the oldest Burgundian négociant-éleveur house. Since 2016, it has belonged to the AdVini group and farms 21 hectares on the Côte de Beaune, from Volnay to Corton-Charlemagne. Guided by more environmentally friendly viticulture, it now divides its vineyards between 50% certified organic and 50% in Haute Valeur Environnementale. Awarded the Entreprise du Patrimoine Vivant label in 2021, Champy combines heritage and modernity, and remains the only production site still operating within Beaune’s old town.
The vineyard
The Pernand-Vergelesses 1er cru « Ile des Vergelesses » comes from plots located in the commune of Pernand-Vergelesses, at the northern end of the Côte de Beaune. With its pronounced relief, the vineyard stretches between 250 and 350 meters in altitude. The vines take root in clay-limestone marls, which define the wine’s structure and its mineral expression.
Vinification and aging
The Pernand-Vergelesses 1er cru « Ile des Vergelesses » was harvested by hand. A cold pre-fermentation maceration preceded a spontaneous alcoholic fermentation carried out by indigenous yeasts. The vatting period lasted for around three weeks. Aging then took place over 14 months in eight barrels, 25% of which were new oak.
Grape variety
This Burgundy wine is made from 100% pinot noir.
