La Grande Chatelaine Côte de Beaune Maison Champy 1993
The 1993 La Grande Chatelaine is a classic expression of Burgundy, produced under the Appellation Côte de Beaune Contrôlée. Bottled at 13% alcohol by volume by Champy Père & Cie, this wine originates from the La Grande Chatelaine vineyard.
The wine hails from the Côte de Beaune, the southern half of Burgundy's renowned Côte d'Or. This area stretches from Ladoix-Serrigny to Maranges and is characterized by a continental climate where east-facing slopes benefit from the morning sun. The soils here are a complex mix of limestone, clay, and marl deposits dating back to the Jurassic period, a terroir originally mapped by medieval monks who established the region's intricate system of climats. The 1993 vintage in this historic region yielded wines with good structure and a classic style, earning a score of 85 points.
Maison Champy, founded in 1720 by Edmé Champy, holds the distinction of being the oldest wine house in Burgundy. Operating as a négociant-éleveur in Beaune, the estate possesses a unique cultural history. Louis Pasteur once maintained a laboratory on the premises to conduct his groundbreaking experiments on pasteurization, and the current winery building, designed by Gustave Eiffel, is classified as a historical monument. Today, the house manages 21 hectares of vineyards, with a strong focus on organic practices, and has been part of the Maison Louis Latour group since 2017.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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