Champy : Pernand-Vergelesses 1er cru "Ile des Vergelesses" 2010

Characteristics and tasting advice for the Pernand-Vergelesses 1er cru « Ile des Vergelesses » 2010 from Domaine ChampyTasting

Color

The color stands out with a lovely garnet hue.

Nose

The bouquet reveals beautiful aromatic depth, combining delicate spices, red and black fruits (cherry, blackcurrant) and fine floral nuances reminiscent of violet.

Palate

The attack is clean and fresh, with a pronounced mineral sensation. The fruit remains harmonious, and the lively acidity brings tension, definition and lovely elegance through to the finish.

Food and wine pairings

This Pernand-Vergelesses 1er cru « Ile des Vergelesses » pairs beautifully with Italian cured meats. It also goes well with red meats, such as duck breast with blackcurrant, grilled beef, or confit lamb shoulder. A selection of cheeses will also make a reliable pairing.

Serving and cellaring

The Pernand-Vergelesses 1er cru « Ile des Vergelesses » is best served between 15 and 16 °C.

A fresh and elegant Premier Cru from the Côte de Beaune

The estate

Founded in Beaune in 1720 under the impetus of Edme Champy, a cooper, Champy is now recognized as the oldest Burgundian négociant-éleveur House. Since 2016, it has joined the AdVini group and farms 21 hectares in the Côte de Beaune, from Volnay to Corton-Charlemagne. Committed to more responsible practices, the House is now split between 50% of vineyards certified organic and 50% under Haute Valeur Environnementale. Recipient of the Entreprise du Patrimoine Vivant label in 2021, Champy combines historic know-how with a contemporary approach, while remaining the only production site still operating in Beaune’s old town.

The vineyard

The Pernand-Vergelesses 1er cru « Ile des Vergelesses » is made from plots located in Pernand-Vergelesses, at the very northern end of the Côte de Beaune. The vineyard, with its pronounced relief, lies between 250 and 350 meters above sea level. The vines thrive on clay-limestone marls, which underpin the wine’s structure and mineral expression.

Winemaking and aging

The grapes for the Pernand-Vergelesses 1er cru « Ile des Vergelesses » were harvested by hand. A cold soak was carried out before spontaneous alcoholic fermentation, conducted with native yeasts. The vatting period lasted around three weeks. The wine was then aged for 14 months in eight barrels, 25% of which were new.

Grape variety

This red wine from Bourgogne is 100% Pinot Noir