Maison Champy Cuvée Edme 2024 | Bourgogne Rouge Pinot Noir

Maison Champy is the oldest wine company in Burgundy boasting a history dating back to 1720. The winery, which has been declared a historic monument by UNESCO, was designed by the famed architect, Gustave Eiffel and sits above an ancient 15th-century Jacobian monk cellar, where the wines are aged in the heart of Beaune. It was at Maison Champy where renowned scientist, Louis Pasteur set up a laboratory and developed the pasteurization method. When Pasteur published his findings, he gave special thanks to fourth-generation Beaune wine merchant, Claude Champy. Pasteur’s laboratory equipment can still be seen today when visiting the Maison.

Maison Champy owns 52 acres of vineyards, including holdings in Corton Charlemagne Grand Cru, Clos de Bully in Pernand-Vergelessess, and Beaune 1er Cru Aux Cras. These prized vineyards, among others owned by Champy, are farmed organically in order to showcase the true character of the terroir in the wines.

The winegrowing team at Champy has worked together for many years with the goal of crafting the best possible expression of Pinot Noir and Chardonnay from each unique terroir. Winemaking is led by Dimitri Bazas who, as Technical Director and Oenologist, has been custodian of the wine styles for more than 20 years. Vineyard management is under the watch of Francis Simon, also with two decades of experience with the Maison, and Cellar Master José Ramalho is Champy’s longest-tenured employee, having tended the barrel program for 35 years. Together the team brings their passion, experience, and expertise to each vintage, from vine to bottle.

Grapes are hand-harvested from selected clay-limestone terroirs spanning the Côte d'Or, Yonne, and Saône-et-Loire departments. Grapes undergo sorting upon arrival at the historic Beaune winery to remove underripe or damaged berries.

Fermentation occurs in temperature-controlled stainless steel vats, utilizing indigenous yeasts to preserve micro-terroir character. A controlled combination of pigeage (punching down) and remontage (pumping over) extracts soft color and fine tannins without over-extracting bitterness.

Full, natural malolactic fermentation converts sharp malic acid into smoother lactic acid, rounding out the palate. Wine ages for 12 months in French oak barrels. Roughly 20% new oak is used. This light touch of new wood imparts delicate vanilla and sweet spice notes without overpowering the juicy red berry fruit profile.