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Dom. Marquis d'Angerville Volnay Champans 1er Cru 2022 (1500ml)

Dom. Marquis d'Angerville Volnay Champans 1er Cru 2022 (1500ml)

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Dom. Marquis d'Angerville Volnay Champans 1er Cru 2022 offers aromas of dark berries, licorice, grilled squab, spices and vine smoke with medium to full-bodied richness. Layered palate shows sweet fruit core framed by powdery tannins and discreetly carnal finish. Serve at 15–17°C; drink from 2030.
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From the heart of Volnay's most celebrated premier cru, this 2022 vintage reflects Guillaume d'Angerville's biodynamic approach with whole-cluster inclusion and restrained 30–40% new oak aging. The site's limestone soils deliver tension and floral intensity despite the ripe conditions, building classic Champans density with finesse.​

Tasting Notes

  • Nose: Dark berries, licorice, violet, spices, vine smoke and floral intensity.​

  • Palate: Rich layered fruit, sweet core, powdery tannins and silky texture.​

  • Finish: Long, mineral-driven with savory persistence and balance.​

Awards and Accolades

  • 93-95 Points Sweet spot Outstanding - Allen Meadows' Burghound.com "A restrained and intensely floral-suffused nose is reticent to the point of being brooding and only grudgingly provides glimpses of fresh dark berries and spice whiffs. The precise, highly energetic and super-fine middleweight flavors also exude evident minerality on the moderately austere and equally long finale. I almost always prefer the d'Angerville Taillepieds to their Champans but that could well change in 2022 as this is outstanding."

  • 92-94 Points ​Star Rating ★★★★☆ – Jasper Morris Inside Burgundy "The archetype of Volnay for Guillaume, and it prepares the way for Clos des Ducs. A clear bright purple. Today, the nose has a light reduction, but the fruit beneath is light on its feet yet with a fine tensile strength. This has a long backbone. An interesting, complex wine which one could easily pass over too quickly. Drink from 2031-2040. Tasted Oct 2023."

Serving and Cellaring
Serve at 15–17°C with game birds, duck or beef; decant 1–2 hours. Cellars 8–20+ years for optimal development.

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