# Champ de Cour (2023)

- **Producer:** Château Des Jacques
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €249
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** violet, rose, red cherry, black cherry, raspberry, forest floor, leather, earth

## About this wine

Champ de Cour is a red wine from the Moulin-à-Vent appellation in Beaujolais, produced by Château Des Jacques. This single-vineyard wine is made from 100% Gamay grapes, grown on pink granite soils on a south-facing slope. Château Des Jacques, owned by Maison Louis Jadot, focuses on expressing the unique characteristics of each terroir through meticulous viticulture and winemaking, often employing methods similar to those used in Burgundy. The estate aims to produce authentic, age-worthy Cru Beaujolais wines.

## Interesting facts

- Vineyard sits just below the iconic Moulin-à-Vent windmill.
- Soils are primarily pink granite, contributing to wine's structure.
- Uses Burgundian winemaking techniques for Beaujolais grapes.
- Wines are known for their significant aging potential.

## Food pairing

The medium-plus body and structured tannins of this Moulin-à-Vent Gamay complement the richness of proteins like pork, duck, and lamb. Its inherent fruitiness can balance savory dishes, while its acidity cuts through richer sauces and fats, creating a harmonious pairing.

## Wine making process

The winemaking process for Champ de Cour begins with meticulous hand-harvesting and sorting of the Gamay grapes. The grapes are typically destemmed before undergoing a slow maceration period of three to four weeks, with regular punch-downs and pump-overs during fermentation. Fermentation takes place in various vessels, including thermos-regulated steel, cement, and ovoid containers, allowing for tailored management. Following fermentation, the wine is aged for about 10 months in concrete tanks and a mix of oak barrels, sourced from specific French forests. This approach aims to preserve the purity of the fruit while developing structure and complexity.