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Domaine Marquis d'Angerville

2006 Domaine Marquis d'Angerville, Volnay Premier Cru, Champans

France Pinot Noir Burgundy Volnay Champans Premier Cru 750ML

Wine Advocate

89-90

Vinous

90

Burghound

92

CellarTracker

90
/
2006 Domaine Marquis d&
Domaine Marquis d'Angerville

2006 Domaine Marquis d'Angerville, Volnay Premier Cru, Champans

France Pinot Noir Burgundy Volnay Champans Premier Cru 750ML

Wine Advocate

89-90

Vinous

90

Burghound

92

CellarTracker

90
/
0 In Stock

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Led by the inimitable Guillaume d'Angerville, this truly became the marquee (sorry) attraction of the region of Volnay, the Domaine's wines consistently at the very highest level of Burgundian Pinot Noir. Beyond the name, the estate has and continues to be a trailblazer - one of the very first Burgundian estates to bottle their own wines - eschewing negociants which ruled the wine world in the 1920s - and was at the forefront of an organic & biodynamic farming movement. Emotionally, these wines will always have a place on any wine list we write; they're what you could call "minimalist" but we prefer pure: pure, precise illustrations of where those grape vines are planted. Be it the terra cotta soils of Volnay Cailleret, or the white marls of the famed monopole Clos des Ducs, it is forever unmistakable when you taste a wine of D'Angerville. The labels are as timeless as the wines, which can form part of the core of your cellar for decades.

Domaine Marquis d'Angerville

The sixth generation of the house D'Angerville to make wine, Guillaume oversees production of what is now a 17 hectare estate in Volnay, including the famous monopole vineyard Clos des Ducs. He has enviable portions of other Premier Crus such as Taillepieds, Caillerets, Champans and Fremiet, and even produces a few delicious whites (including Meursault-Santenots from a vineyard adjacent his Volnay land).

The entire estate was converted to biodynamic viticulture by Guillaume in 2006, following the examples of his compatriots Mmes Leroy & Leflaive. Even in tough vintages, these changes have allowed the vines to thrive and consistently produce beautiful, healthy fruit. In the cellar, all Premier Cru wines are treated identically: de-stemmed, macerated for 8-10 days with gentle pump-overs - no punch-downs to maintain finesse - and aged in around 25% new oak.

Stylistically, the Volnay wines are fine-grained and structured in their youth; with 5+ years of age - ideally twenty-plus years - they unfurl to reveal gorgeous, cherry-red fruits with a distinctive minerality, delicate spice and a brilliant spark and elegance.

Meet the Producer

Domaine Marquis d'Angerville

Led by the inimitable Guillaume d'Angerville, this truly became the marquee (sorry) attraction of the region of Volnay, the Domaine's wines consistently at the very highest level of Burgundian Pinot Noir. Beyond the name, the estate has and continues to be a trailblazer - one of the very first Burgundian estates to bottle their own wines - eschewing negociants which ruled the wine world in the 1920s - and was at the forefront of an organic & biodynamic farming movement. Emotionally, these wines will always have a place on any wine list we write; they're what you could call "minimalist" but we prefer pure: pure, precise illustrations of where those grape vines are planted. Be it the terra cotta soils of Volnay Cailleret, or the white marls of the famed monopole Clos des Ducs, it is forever unmistakable when you taste a wine of D'Angerville. The labels are as timeless as the wines, which can form part of the core of your cellar for decades.

The sixth generation of the house D'Angerville to make wine, Guillaume oversees production of what is now a 17 hectare estate in Volnay, including the famous monopole vineyard Clos des Ducs. He has enviable portions of other Premier Crus such as Taillepieds, Caillerets, Champans and Fremiet, and even produces a few delicious whites (including Meursault-Santenots from a vineyard adjacent his Volnay land).

The entire estate was converted to biodynamic viticulture by Guillaume in 2006, following the examples of his compatriots Mmes Leroy & Leflaive. Even in tough vintages, these changes have allowed the vines to thrive and consistently produce beautiful, healthy fruit. In the cellar, all Premier Cru wines are treated identically: de-stemmed, macerated for 8-10 days with gentle pump-overs - no punch-downs to maintain finesse - and aged in around 25% new oak.

Stylistically, the Volnay wines are fine-grained and structured in their youth; with 5+ years of age - ideally twenty-plus years - they unfurl to reveal gorgeous, cherry-red fruits with a distinctive minerality, delicate spice and a brilliant spark and elegance.

The Wine Advocate

Wine Advocate

89-90

Tasted assembled from tank on the eve of its bottling, d'Angerville's 2006 Volnay Champans offers a surprisingly austere and stonily mineral rendition of its site. That said, there is also abundant sweet, lightly-cooked cherry fruit, augmented on the nose by suggestions of talcum and bittersweet herbal extracts. Concentration and a sense of high extract here are by no means incompatible with refinement and buoyancy. I just wish the wine would open up and show a bit more color and seductiveness, but that may come. Certainly this will be good for at least 6-8 years. Like his illustrious father, Guillaume d’Angerville and estate director (and brother-in-law) Renaud de Villette have beaten the odds with their gentle art of winemaking (inter alia short maceration, no pigeage, promotion of late malo, low levels of new wood) in far more difficult vintages than 2006, so the generally high quality of their recent collection comes as no surprise. They waited until late September, and then brought in their entire crop in only five days. I have not had a chance to taste the d'Angerville generic and village wines, nor their Champans since it was bottled. Incidentally, this estate continues to routinely give its wines a course plaque filtration.

Vinous

Vinous

90

Good full red. Pure, fresh aromas of dark cherry, licorice and minerals. Juicy, sweet and penetrating, with a medicinal reserve calling for six or seven years of patience. Finishes with dusty, serious but well-integrated tannins.

What the Critics are Saying

The Wine Advocate

Wine Advocate

89-90

Tasted assembled from tank on the eve of its bottling, d'Angerville's 2006 Volnay Champans offers a surprisingly austere and stonily mineral rendition of its site. That said, there is also abundant sweet, lightly-cooked cherry fruit, augmented on the nose by suggestions of talcum and bittersweet herbal extracts. Concentration and a sense of high extract here are by no means incompatible with refinement and buoyancy. I just wish the wine would open up and show a bit more color and seductiveness, but that may come. Certainly this will be good for at least 6-8 years. Like his illustrious father, Guillaume d’Angerville and estate director (and brother-in-law) Renaud de Villette have beaten the odds with their gentle art of winemaking (inter alia short maceration, no pigeage, promotion of late malo, low levels of new wood) in far more difficult vintages than 2006, so the generally high quality of their recent collection comes as no surprise. They waited until late September, and then brought in their entire crop in only five days. I have not had a chance to taste the d'Angerville generic and village wines, nor their Champans since it was bottled. Incidentally, this estate continues to routinely give its wines a course plaque filtration.

Vinous

Vinous

90

Good full red. Pure, fresh aromas of dark cherry, licorice and minerals. Juicy, sweet and penetrating, with a medicinal reserve calling for six or seven years of patience. Finishes with dusty, serious but well-integrated tannins.