Champy : Charmes-Chambertin Grand cru 2011

Characteristics and tasting tips for the Charmes-Chambertin Grand Cru 2011 from Champy

Food and wine pairings

This Charmes-Chambertin Grand Cru 2011 will pair ideally with fine red meats, feathered game, or aged soft-rind cheeses.

Serving and cellaring

To fully enjoy this Charmes-Chambertin Grand Cru 2011, it is recommended to decant it one to two hours before serving and to serve it at a temperature between 15 and 17°C.

A Gevrey-Chambertin Grand Cru combining power and roundness

The estate

Founded in 1720 by Edme Champy, a cooper by trade, Champy is Burgundy’s oldest négociant-éleveur. Since 1990, the Meurgey family has owned the estate and farms 21 hectares on the Côte de Beaune, half of which is certified organic and the other half HVE-certified. Based in the heart of Beaune, it remains the last active intra-muros production site, home to one kilometer of 15th-century cellars. The House also stands out for its connection to Louis Pasteur, who conducted his work on the pasteurization of wines there in 1865, as well as for its 1889 vat room inspired by Gustave Eiffel.

The vineyard

Charmes-Chambertin covers 29 hectares within the village of Gevrey-Chambertin, in the Côte de Nuits. This Grand Cru benefits from an exceptional terroir made up of limestone with a fine proportion of clay marls. The vines are planted between 240 and 280 meters above sea level, on east-facing plots, thus enjoying optimal morning sunshine. These geological and climatic conditions give Charmes-Chambertin its distinctive character, combining power and roundness.

Winemaking and aging

Maison Champy upholds a traditional winemaking approach for this Charmes-Chambertin Grand Cru 2010, respecting ancestral Burgundian methods. The wines are produced in the historic 15th-century cellars through which the Aigue flows, creating ideal natural conditions for aging. This traditional approach reveals the full power and roundness characteristic of the appellation.

Grape variety

100% Pinot Noir