The Domaine Boris Champy 2021 Hautes-Côtes de Beaune Altitude is a beautifully crafted wine that reflects the elegance and freshness of the high-altitude vineyards in Burgundy's Hautes-Côtes de Beaune. Produced with a commitment to biodynamic principles, this wine emphasizes purity, precision, and a deep connection to its terroir.
On the nose, it exudes bright and inviting aromas of red cherries, wild strawberries, and cranberries, accented by subtle floral hints and a touch of crushed herbs. The palate is light to medium-bodied, with vibrant acidity and fine, silky tannins providing a lively and harmonious structure. The red fruit flavors are complemented by a whisper of spice and a refreshing mineral undertone, leading to a crisp and elegant finish.
This Altitude cuvée pairs seamlessly with roasted chicken, grilled salmon, or vegetable dishes, making it an ideal choice for a wide variety of meals. Its freshness and charm are immediately enjoyable, yet its balance suggests it could develop additional complexity with short to medium-term aging.
" Champy elected to relegate some less-ripe parcels to Crémant de Bourgogne this year, so there's a lot less of the 2021 Hautes-Côtes de Beaune Altitude than usual; but the decision has resulted in a wine of greater depth and dimension than would otherwise have been possible. Offering up aromas of orange oil, pomegranate, mint and rose petals, it's medium-bodied, supple and melting, with a bright core of mouthwatering fruit and a pretty, perfumed finish.
Since his acquisition of Didier Montchovet's eponymous domaine in 2019, Boris Champy is fast establishing himself as the reference point for the Hautes-Côtes de Beaune, showing just what these cooler, later-ripening, higher-altitude sites are capable of. Long farming biodynamically, with holdings in the commune of Nantoux (one of the most promising sectors of the Hautes-Côtes, as evidenced by investments here from the likes of Domaine Leflaive and Vincent Dancer), Champy cultivates his soils mechanically, with a green harvest and picks by hand. In the winery, reds often see some whole bunch fermentation, followed by basket pressing and élevage in carefully chosen barrels. In 2021, some of the production was declassified to produce Crémant de Bourgogne, leaving the best, ripest fruit for the still cuvées." Robert Parker 89 Points
