Domaine Boris Champy 2021 Pommard En Boeuf

The Domaine Boris Champy 2021 Pommard En Boeuf is a thoughtful and expressive wine that highlights the finesse and vibrancy of the 2021 vintage in Burgundy. Sourced from the "En Boeuf" vineyard, a small and lesser-known climat in Pommard, this wine reflects the meticulous care and biodynamic principles championed by Boris Champy.

The nose opens with a charming bouquet of red currants, raspberries, and cherries, accompanied by delicate floral hints of rose petals and subtle notes of underbrush and spice. On the palate, it is medium-bodied with a lively freshness, fine-grained tannins, and a bright acidity that frames the red fruit flavors beautifully. A touch of minerality adds depth and elegance, leading to a precise and lingering finish.

This Pommard showcases a lighter, more refined side of the appellation, making it an excellent pairing for roasted poultry, game birds, or earthy vegetarian dishes. While delightful now, it has the potential to evolve gracefully with a few years of cellaring.

"The 2021 Pommard En Boeuf is one of the firmer, more compact wines in the range, unwinding to reveal scents of plums, rose petals, sweet spices and orange, followed by a medium to full-bodied, ample and tightly wound palate that will reward a little bottle age.

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 90+ Points