Champy : Bonnes-Mares Grand cru 2011

Tasting characteristics and advice for Champy Bonnes-Mares Grand Cru 2011

Tasting

Color

The color displays a deep red hue.

Nose

The nose reveals fine aromatic complexity, with notes of violet alongside earthy nuances reminiscent of humus and undergrowth. Red fruit aromas mingle with delicate floral touches.

Palate

On the palate, this wine reveals remarkable richness and a fleshy texture that fills the mouth. The structure is well defined, with a generous body and notable concentration. The tannins are well integrated, providing backbone without harshness. The finish lingers at length, reflecting the quality of the fruit and the care taken in its crafting.

Food and wine pairings

This Bonnes-Mares Grand Cru 2011 pairs beautifully with roasted game meats, whether venison or wild boar. It also matches superbly with slow-cooked dishes in sauce, lacquered duck, and soft cheeses with washed rinds. Beef in sauce and refined poultry dishes also make excellent pairings.

Serving and aging

It is recommended to serve this Bonnes-Mares Grand Cru 2011 at a temperature between 14 and 16°C. Decanting for one hour before serving will allow the wine to open fully and reveal its complete aromatic palette. This wine has exceptional aging potential and can evolve favorably for several decades in the cellar.

A full-bodied Burgundy Grand Cru with beautiful aromatic complexity

The estate

Founded in 1720 by Edmé Champy, Champy is the oldest Burgundy wine house still in operation. Based in Beaune, it owns twenty-one hectares of vineyards spread across the Côte d'Or, primarily concentrated in the Côte de Beaune. Since 1999, the estate has been run by Dimitri Bazas, oenologist and technical director, who led the conversion of the entire vineyard to organic farming certified HVE. In 2021, Champy received the Entreprise du Patrimoine Vivant label, an accolade that makes it the only wine estate in Burgundy to hold this honor.

The vineyard

Bonnes-Mares is a Côte de Nuits Grand Cru spanning around fifteen hectares, mainly located in the commune of Chambolle-Musigny with a small portion in Morey-Saint-Denis. The vineyard benefits from an east to south-east exposure, at an altitude between 250 and 280 meters. The soils are made up of flinty clay around forty centimeters deep, resting on a subsoil of limestone and white marls dating from the Jurassic. The topsoil is light and gravelly, brown to reddish in color. This geological complexity gives the wines a remarkable structure and great aging potential.

The vintage

The year 2011 in Burgundy was marked by an early start to the growing season, with high temperatures in March and April. Budbreak and flowering occurred very early in the season. Summer then brought cooler, wetter conditions, especially in July, slightly slowing ripening. Harvest began exceptionally early, around August 19 to 22, making 2011 one of the earliest vintages in Burgundian history. Despite this earliness, the grapes achieved a fine balance between sugar and acidity.

Vinification and aging

For this Bonnes-Mares Grand Cru 2011, vinification follows traditional Burgundian methods. Destemming is decided parcel by parcel according to the characteristics of the fruit. A cold maceration of around three days precedes a fermentation that lasts up to three weeks. During this period, punch-downs and pump-overs are carried out to gently extract color and tannins. Aging takes place in Burgundian barrels for ten to sixteen months, with a proportion of new oak not exceeding 30%, in order to preserve the expression of the terroir.

Grape variety

Pinot Noir (100%).