The clay-granite soil peppered with pebbles under a thick layer of earth produces full-bodied wines with a distinct mineral quality, which is characteristic of Champ de Cour. These Gamay vines were planted around 50 years ago in high density and are cultivated using sustainable pest control practices. The grapes are hand-harvested in small 15kg crates and then meticulously sorted at the winery. A third are destemmed before being fermented in concrete vats of 50 to 60hl. To promote optimal extraction of the grape juice during fermentation, the process of punching the cap down (pigeage) and pumping the liquid over the cap (remontage) is performed. Once the wine is pressed, it is transferred to demi-muids (600 L barrels) to mature for 16 months, followed by another two months in vats before being bottled to ensure a balanced flavour profile.
Champ de Cour delights instantly with its intense ruby colour and fragrant bouquet of red berries, violet, liquorice, and a hint of pepper. Delicate tannins make for a pleasantly rich and fruity palate. This is an excellent wine well-suited for cellaring over ten years.