Domaine Boris Champy 2021 Coteaux Bourguignons Rouge Gamay Fins

The Domaine Boris Champy 2021 Côteaux Bourguignons Rouge Gamay Fins is a vibrant and approachable red that celebrates the fresh, fruit-forward character of the Gamay grape. Crafted with care and reflecting the domaine's commitment to biodynamic farming, this wine is a testament to the versatility and charm of Burgundy's lesser-known appellations.

The nose is lively, offering aromas of ripe red berries—raspberry, strawberry, and red cherry—accented by floral undertones and a hint of crushed herbs. On the palate, it is light to medium-bodied, with a juicy texture and refreshing acidity. The tannins are soft and silky, supporting the bright fruit flavors and adding a gentle structure. A touch of minerality and spice adds complexity to the long, clean finish.

This Gamay is an ideal companion for casual meals, pairing wonderfully with charcuterie, grilled vegetables, or simple roasted chicken. Its freshness and drinkability make it a delightful choice for everyday enjoyment, though it also reflects the precision and quality typical of Boris Champy's wines.

"Champy's 2021 Côteaux Bourguignons Gamay Fins is predictably tangier and higher-toned than its 2020 predecessor, bursting with aromas of plums, sweet berries and powdered sugar, followed by a medium-bodied, supple and fleshy palate built around a racy spine of acidity. It's a pretty wine that will appeal to readers who gravitate toward mouthwatering, energetic reds.

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 88 Points