Champy : Pernand-Vergelesses 1er cru "Creux de la Net" 2010

Characteristics and tasting notes of the Pernand-Vergelesses 1er cru "Creux de la Net" 2010 Champy

Tasting

Colour
The colour reveals a beautiful garnet hue.

Nose
With beautiful depth, the aromatic bouquet blends notes of red and black fruits, such as cherry and blackcurrant, with delicate spicy touches and subtle floral nuances reminiscent of violet.

Palate
The attack is clean and imbued with freshness, guided by a pronounced mineral backbone. The palate reveals harmonious fruit supported by a lovely acidity that brings tension and finesse. The tannins are ripe and perfectly integrated, offering a silky, elegant texture that stretches towards a persistent, wonderfully clear finish.

Food and wine pairing

This red wine pairs wonderfully with duck-based dishes, whether roasted or confit, as well as with feathered game such as pheasant served with a mushroom sauce. It also enhances grilled or braised red meats, roast lamb with root vegetables, or medium-aged pressed cheeses such as gruyère.

Service and storage

For optimal tasting, it is recommended to serve the Pernand-Vergelesses 1er cru "Creux de la Net" 2010 at a temperature between 15 and 16°C, ideally in a classic Burgundy glass. This wine can be enjoyed now, but its structure allows it to continue developing in the cellar until around 2036.

The elegance and purity of a great Pernand-Vergelesses wine

The estate

Founded in 1720 by Edme Champy, the House of Champy stands out as the oldest merchant house still active in Burgundy. Located in the heart of Beaune, it now oversees a vineyard of around 21 hectares. Owned by the AdVini group since 2016, the estate carries on its heritage under the leadership of Thierry Bellicaud. A pioneer in the conversion to organic and biodynamic farming, the estate is also distinguished by its historic cellars, listed as historic monuments, which once housed Louis Pasteur's laboratory.

The vineyard

The climat "Creux de la Net" is a terroir classified as premier cru within the Pernand-Vergelesses appellation. Nestled at an altitude ranging between 250 and 300 metres, the vines benefit from a favourable east and south-facing exposure. They flourish on complex soils predominantly composed of limestone and clay-limestone, scattered with small stones. The vineyard is cultivated using environmentally friendly methods, excluding synthetic chemical products in favour of manual ploughing and organic and biodynamic practices.

The vintage

The year began with a harsh winter marked by severe frosts, followed by an unpredictable June that led to coulure and millerandage during flowering. The summer was cool and humid, particularly in August, raising concerns about the vines' health. Fortunately, the return of warm, mild weather in September allowed the berries to complete their ripening before a harvest that required extremely rigorous sorting.

Winemaking and ageing

The grapes are hand-harvested at full ripeness before undergoing meticulous sorting. Fermentation of the Pernand-Vergelesses 1er cru "Creux de la Net" 2010 begins spontaneously thanks to indigenous yeasts, with gentle extraction to preserve the purity of the fruit. The wine is then aged for around 14 months in French oak barrels, 25% of which are new, with the remainder being one- to three-wine barrels. To preserve its full authenticity, the wine is neither fined nor filtered.

Grape variety

Pinot Noir.