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Domaine Yvon Clerget - Volnay 1er cru "Les Champans" 2016 - Magnum

Domaine Yvon Clerget - Volnay 1er cru "Les Champans" 2016 - Magnum

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This Volnay 1er cru "Champans" is big and powerful. MAGNUM

Thibaud Clerget took over the family Domaine in 2015; one of the oldest Domaines in the village. The rebirth of one of Volnay’s little treasures then began with six hectares of vineyards located within the best climats* of Burgundy. The vineyard of 1er cru “Les Champans” is located mid slope just below “Les Taillepieds” and the vines are 46 years of age on average.

The nose is profound, complex and displays a rather masculine profile. The nose evokes dark fruits, blackberries, blackcurrant and flavours of tea leaves. The palate is charming, silky and dense with a very long length.

It can be paired with charcuterie, charcoaled meat, a large array of cow’s milk cheese and roast poultry. Drink now with 45 minutes of decanting or keep until 2028 and beyond. 100% Pinot Noir. 1.5 LITRES - MAGNUM ONLY.

* Climat refers to a named plot of vineyard.

"The “Les Champans” is an incredible wine in the making showing lots of power and a big statement. Only one barrel made and bottled in magnum."

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for four months in a stainless steel tank. 100% new oak.

What we say

"The “Les Champans” is an incredible wine in the making showing lots of power and a big statement. Only one barrel made and bottled in magnum."

Technical notes

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for four months in a stainless steel tank. 100% new oak.