Domaine Boris Champy : Bourgogne Hautes-Côtes de Beaune "Altitude 377 Le Clou" 2024

Characteristics and tasting tips for the Bourgogne Hautes-Côtes de Beaune "Altitude 377 Le Clou" 2024 from Domaine Boris Champy

Tasting

Colour
This wine displays a deep red hue, ranging from luminous ruby to intense purple, enhanced by a beautiful brilliance.

Nose
The aromatic bouquet opens with intense notes of fresh black fruit such as blackberry and black cherry. It then gains nuances of spice, hints of liquorice and subtle smoky aromas, all underpinned by a fine minerality.

Palate
Both powerful and smooth, the palate offers a slightly creamy texture carried by lively acidity and fine tannins. The wine reveals an elegant structure and a refreshing minerality, stretching into a long finish marked by spice and fruit.

Food and wine pairing

This red wine pairs beautifully with slow-cooked meats such as beef bourguignon, grilled duck breast or a herb-roasted rack of lamb. It will also go very well with poultry in sauce and with characterful aged cheeses such as Époisses or Comté.

Serving and cellaring

To fully appreciate this wine, it is best served at a temperature between 16 and 18°C. With excellent ageing potential, it deserves a few years in the cellar to reveal its full complexity and can be kept until around 2039.

The authentic, mineral expression of a great Hautes-Côtes de Beaune terroir

The estate

Founded in 1984 by Didier Montchovet in Nantoux, the estate established itself as a pioneer of biodynamics in Burgundy. Now at the helm, oenologist Boris Champy took over this twelve-hectare property in the late 2010s. Domaine Boris Champy stands out for its deep commitment to biodiversity and agroecology. By showcasing microclimates and high-altitude terroirs, the current owner aims to raise the wines of the Hautes-Côtes to the level of the region's most prestigious appellations.

The vineyard

This cuvée comes from the "Au Clou" plot, located in Nantoux in the Hautes-Côtes de Beaune, in Burgundy. This remarkable vineyard rises to 377 metres above sea level and rests on very stony soils rich in limestone marl. The vines, low-trained using the Guyot method and planted at high density, grow at the heart of a genuinely preserved ecosystem. Biodynamic viticulture fosters biodiversity here through the preservation of hedgerows, the use of green manures and minimal tillage.

Winemaking and ageing

Winemaking is deliberately minimal-intervention. After hand harvesting at optimal ripeness, fermentations are triggered by indigenous yeasts. The process includes a high proportion of whole bunches, ranging from 80 to 100%, with gentle extraction and limited punching down. The wine is then aged for around twelve months in oak barrels, mostly ones that have previously held a single wine, in order to preserve the vibrancy of the fruit and the identity of the terroir.

Grape variety

Pinot Noir (100%).