# Volnay Premier Cru Champans (2023)

- **Producer:** Domaine Marquis d'Angerville
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €195
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** raspberry, cherry, blueberry, violet, cloves, cedar, leather

## About this wine

Domaine Marquis d'Angerville is one of Burgundy's most legendary estates, located in the heart of Volnay with origins tracing back to 1507. Under Guillaume d'Angerville, the estate preserves historic viticultural traditions while practicing certified organic and biodynamic farming. The Premier Cru Champans climat sits on a southeast-facing slope with limestone and clay-marly soils. Recognized as an archetype of Volnay, Champans combines regional elegance with distinct structure and depth, sourced partly from proprietary low-yielding Pinot d'Angerville massal selections.

## Interesting facts

- Domaine Marquis d'Angerville dates back to 1507 when its vineyards were owned by the Dukes of Burgundy.
- In the 1920s, Sem Marquis d'Angerville pioneered direct estate bottling to combat Burgundian wine fraud.
- The estate uses unique, small-berried 'Pinot d'Angerville' massal selections planted in the 1950s.
- The 3.98-hectare Champans parcel has been cultivated using certified biodynamic farming since 2009.

## Food pairing

Volnay Champans pairs exceptionally well with rich poultry, game, and fine roast meats. The wine's vibrant natural acidity slices through rich duck fat and savory sauces, while its refined yet firm tannic architecture aligns seamlessly with tender lamb and venison. Earthy elements such as truffles, forest mushrooms, and washed-rind cheeses mirror the complex soil nuances of the Volnay terroir.

## Wine making process

Grapes for the 2023 vintage were harvested exclusively during cool morning hours to preserve freshness and energy. Following rigorous manual sorting, the fruit was 100% destemmed. Fermentation took place in open-top vats using indigenous yeasts after a brief cold soak. The wine was aged for 12 to 18 months in French oak barrels (pièces), with a low proportion of new oak (approximately 20%) to maintain pure fruit expression and clear terroir delineation.