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Coteaux Bourguignons Chapuis & Chapuis 2022
13%
0.75L
Intensity
Gamay from Burgundy, authentic yet rare, offering a fresh, fruity and intense experience.
More infoThis wine is produced by an estate converting to organic farming and is made from the Gamay grape variety, planted on clay-limestone soil with a 10,000 vine plants per hectare. Harvesting is manual and the maceration period lasts 14 days, with native yeasts and a whole bunch extraction method. Fermentation is carried out in stainless steel vats, and the wine is then matured in oak casks for an average of 6 months.
On tasting, the nectar displays a very dark, almost opaque purple colour. The nose reveals delicate and ripe aromas evoking black fruit coulis together with subtle toasty and spicy notes. Round and velvety on the palate, it offers a luscious, fleshy body with intense ripe fruit, refreshed by a trickle of carbon dioxide. The finish is succulent, fruity and fresh, lingering on notes of black cherry, cocoa and grilled spices.
Lot presentation
Coteaux Bourguignons Chapuis & Chapuis 2022
The wine
This wine is produced by an estate converting to organic farming and is made from the Gamay grape variety, planted on clay-limestone soil with a 10,000 vine plants per hectare. Harvesting is manual and the maceration period lasts 14 days, with native yeasts and a whole bunch extraction method. Fermentation is carried out in stainless steel vats, and the wine is then matured in oak casks for an average of 6 months.
On tasting, the nectar displays a very dark, almost opaque purple colour. The nose reveals delicate and ripe aromas evoking black fruit coulis together with subtle toasty and spicy notes. Round and velvety on the palate, it offers a luscious, fleshy body with intense ripe fruit, refreshed by a trickle of carbon dioxide. The finish is succulent, fruity and fresh, lingering on notes of black cherry, cocoa and grilled spices.
About the Producer Chapuis & Chapuis
The story starts with two passionate brothers, Romain - a seasoned oenologist - and Jean-Guillaume, who studied law and business. Romain travelled the world from north to south, exploring vineyards and making wine twice a year - notably at Philippe Pacalet's winery - before realising his dream and teaming up with his brother to create their own domain. In 2009, their adventure began in Pommard, where they set up their winery without yet owning any vines. Today, they cultivate between 4 and 5 hectares of vines and vinify the equivalent of 12 hectares, combining their own vineyards and grape purchases.
Their philosophy is simple: to produce “good and honest” wine, as Jean-Guillaume summarises. To achieve this, they rely on low-intervention winemaking, minimal sulphur during vinification, certified organic vines, and a supply of mostly organic grapes. In the cellar, the white grapes are pressed directly, sometimes undergoing pellicular maceration, and are fermented in barrels. For the red grapes, vinification changes depending on the year, but can include whole bunches, destemming and carbonic maceration. The wine style is pure, fruity and always marked by freshness and balance.
Labels with white backgrounds are for wines from their own vineyards, and those with black backgrounds are for wines from wine merchants.
