2016 | Domaine Dugat-Py | Champeaux

A more elegant, airy and slightly fresher nose grudgingly offers up cool notes of earth, spice, underbrush and wild red berries. The equally cool and pure middle weight flavors possess a beguiling sense of underlying tension as well as a lovely minerality that imparts a saline character to the balanced and exquisitely long finish.

Reviews:

• Wine Advocate: The 2016 Gevrey-Chambertin 1er Cru Champeaux comes from a single parcel planted by Loic’s great-grandfather, the vines averaging 70 years old. Matured in new oak with 60% whole-cluster fruit, it has a more subdued bouquet than the Petite Chapelle, but it soon “warms up” to offer intense blackberry and bilberry scents infused with graphite and tobacco aromas. The palate is medium-bodied with thick-set tannin that are counterbalanced by the fine bead of acidity and impressive tension on the finish. This is a sterling follow-up to the impressive 2015 Champeaux from last year.

Producer Information

Domaine Dugat-Py is a wine producer in the village of Gevrey-Chambertin, Burgundy. It is best known for its red wines made from Pinot Noir in grand cru vineyards such as Charmes-Chambertin and Chambertin. It also makes a range of premier cru wines, and a grand cru Chardonnay from the Corton-Charlemagne vineyard. The domaine was created through the marriage of Bernard Dugat and Jocelyne Py in 1979, bringing together two sets of vineyards. Dugat-Py owns plots in several of the Gevrey-Chambertin grand cru vineyards, and also makes village-level and premier cru wines from plots in Vosne-Romanée, Pommard and Chassagne-Montrachet. The domaine's vines are on average 65 years old, with some vines in the grand cru plots reaching an age of 90. Domaine Dugat-Py's wines are aged for up to 24 months in oak, in cellars which date back to the 11th Century. Compared to a majority of producers in the Gevrey-Chambertin, picking of grapes commences relatively early in the season. Minimal intervention is applied in the winery with no temperature control post fermentation. Given the size and prestige of the domaine, production is small – about 300 bottles are released annually.

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