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Maison Champy Savigny-les-Beaune Les Peuillets 2005

Pinot Noir from Savigny-les-Beaune, Cote de Beaune, Cote d'Or, Burgundy, France
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    Winemaker Notes

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    Maison Champy

    Maison Champy

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    Maison Champy, Savigny-les-Beaune, Cote de Beaune, Cote d'Or, Burgundy, France
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    Champy is a small family-business. The company's principle is not to grow significantly, but to stay a "boutique negociant" consistently producing artisanal wines that expresses the nuances of the Burgundian terroirs. Founded in 1720, Champy is both the first established wine house of Burgundy and a pioneer of the Burgundy vineyard for its rational practice of organic and sustainable farming methods. Champy represents about twenty five hectares of vines on the Cote de Beaune. The estate produces about 500 000 bottles per year. With the Domaine Laleure-Piot, Champy is also one of the major producers of the Pernand-Vergelesses appellation. Dimitri Bazas – Champy'swinemaker since 1999 – ensures the General Management, with Pierre Beuchet, historical owner and majority shareholder since 2012.

    Savigny-les-Beaune

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    Savigny-lès-Beaune is a small village near Beaune that produces delightful red and white wines under its own appellation name. Cut by a river, the vineyards on its southern side have sandy soils that result in charming, floral reds. Premiers Crus vineyards on this side include Les Peuillets, Les Narbantons, Les Rouvrettes and Les Marconnets.

    On Savigny’s northern side, bordering Pernand-Vergelles, vineyards are planted on rocky soils and produce juicy and spicy Pinot noir. The village’s best whites, all made of Chardonnay, are full on the palate and abound in texture, complexity and freshness.

    Pinot Noir

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    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

    LSB210404_2005 Item# 210404