$300.00 per 12 bottle case
Variety: Gamay Noir
Vineyard: Selection of parcels from northern Beaujolais vineyards with a northern exposure
Average vine age of 38 years – parcels planted from 1965 to 1992
Soil: Blue volcanic stone
Winemaking: Fruit hand-harvested in September
40% whole bunch in ferment
25% of wine matured in oak for 11 months
Oak: Austrian and French barrels (10% new)
Alcohol: 13.0% alc. vol.
When: Enjoy now after a vigorous decanting or mature for 5 to 7 years
Food: Delicious with duck, venison, sausage and holds its own with spicy tandoori
Colour: Medium ruby hue, youthful.
Aroma: Soft and pleasant nose with voluminous floral and fruit notes – violets, currants, and cherries.
Palate: Alive and inviting with soft, fresh acid. The middle palate is light, long, suave and balanced. Good finish with silky-smooth texture, complemented by beautifully coated and consistent tannins.
While young, this wine improves greatly with a decant. A lovely wine to enjoy now, and one that will grow with age.
A graduate oenologist of the Jules Guyot Institute (Dijon), Thibaud continued learning in vineyards across New Zealand before returning to Burgundy. Notably, he vinified at the Domaine de la Vougeraie (2010/2012), before taking up the post of Director of Production at Domaine d’Henri, in Chablis from 2013 to 2017.
Son of Savoyard and fan of mountain sports (mountain bike, trail, ski, etc.) neither the hilly and sloping landscapes of Beaujolais nor the challenges of winemaking scare him.
2018 saw the start of a new era at Domaine de Boischampt with Thibaud at the helm. Applying the lessons he learnt in New Zealand and Burgundy, Thibaud is producing wines which surprise with their excellence. Domaine de Boischampt is winning outstanding reviews and awards in Europe.
With total control of the vineyards and wines in the cellar, he is progressively moving the Domaine’s vineyard into organic farming.