The Domaine Boris Champy 2021 Hautes-Côtes de Beaune Altitude 421 Bignon is a delightful and expressive wine that showcases the uniqueness of the Hautes-Côtes de Beaune appellation, with a focus on purity, freshness, and the distinct terroir of its high-altitude vineyards. Named after the 421-meter altitude of the vineyard, this wine reflects both the cool climate of the region and the care taken in its biodynamic cultivation.
On the nose, the wine opens with vibrant aromas of red fruit, such as raspberry, cherry, and cranberry, paired with hints of floral notes and a subtle touch of herbs. There is also a delicate minerality that underscores the wine’s freshness. The palate is lively and balanced, with bright acidity and soft, well-integrated tannins. The red fruit flavors are fresh and expressive, while a slight earthy character and a touch of spice add depth and complexity. The finish is crisp, clean, and refreshing, with a lingering minerality that speaks to the wine’s elevated origins.
This wine pairs beautifully with a range of dishes, from roasted poultry and grilled meats to charcuterie or soft cheeses. Its freshness and elegance make it highly drinkable in its youth, but it also has the potential to evolve gracefully with a few years of aging.
" Aromas of sweet raspberries, orange zest, petals and earthy spices introduce the 2021 Hautes-Côtes de Beaune Altitude 421 Bignon, a medium to full-bodied, supple and fleshy wine with more mid-palate volume and texture than its generic counterpart.
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 90 Points
