- Producer
- Boris Champy
- Grape variety
- Pinot Noir (Spätburgunder)
- Region
- Burgund
- Country
- France
- Vintage
- 2023
- Alcohol
- 12.5 % vol
- Volume
- 0.75 l
- Item no.
- 9910225094
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Bourgogne Hautes-Côtes de Beaune rouge Bignon 421 AOP 2023
The Bignon 421 comes from a single parcel at 421 metres in the Hautes-Côtes de Beaune and shows Pinot Noir in a lean, cool-climate style.
CHF 42.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
Medium-density purple-red in the glass. The nose is defined by cool notes: cranberry, red currant with its stems, raspberry and sour cherry, joined by a touch of tar and game. Still young, the wine shows a slight yeasty character and brings undergrowth, foliage and a little ash.
Terroir and origin
The grapes come from the En Bignon parcel in Bouze-lès-Beaune, located at 421 metres above sea level. The soil is marked by red clay and limestone marl. The altitude delays ripening and preserves the wine's freshness. Around Nantoux, hedges, stone walls, orchards and sheep are all part of the estate.
Grape variety and vinification
Pinot Noir from vines, some planted as far back as the 1980s, with a planting density of over 10,000 vines per hectare, trained partly in Guyot and partly in lyre form. Boris Champy fermented 60% whole bunches and extracted gently. Ageing lasted twelve months in foudre, 15% of it in new oak. 12.5% ABV, dry.
On the palate
Here the wine shows warmer and more charming than the nose suggests. Grip, freshness and brightness meet a round gourmandise of ripe red and dark fruit with a warm core. The tannin remains slightly grainy and well-judged, the finish saline and mouth-watering.
Food pairings
Pairs well with wild fowl, pink-roasted saddle of lamb and braised veal cheeks.
Special features
The estate has been farmed biodynamically since 1984 and was Burgundy's first Demeter-certified winery; the Demeter logo appears on the label. Boris Champy, previously estate director at Clos des Lambrays among other roles, took over the domaine in 2019 from Didier Montchovet and works with spontaneous fermentation and a light touch of oak.
