Marquis D'angerville, “champans,” Volnay, 1ER Cru, Burgundy 2018

From the record

MARQUIS D'ANGERVILLE, “CHAMPANS,” VOLNAY, 1ER CRU, BURGUNDY 2018 is documented in the Cartelier archive as served at Protégé in Palo Alto, CA. It appears on the menu of October 31, 2021 under “2021 - SECOND RELEASE”, one of 6 items served that wine. As printed, the kitchen describes it: For a half century, the name “d’Angerville” has been synonymous with the greatest Volnay. Guillaume d’Angerville took over the venerated domaine upon his father's death in 2003, and crafts highly aromatic wines full of complexity and aging potential. Great sites, old vines and non-interventionist winemaking, learned from his father, allow these fine terroirs to be fully expressed. Rich and full, characterized by plum, licorice and brown spice aromas, all delivered with intensity and superb delineation. The palate is medium-bodied with velvety tannins, darker fruit and crushed rock frame the long, concentrated finish. IDEAL DRINKING WINDOW: 2025-2035 FOOD PAIRING RECOMMENDATIONS: Burgundy pairs very well with duck, chicken, and mushrooms. It also compliments Asian food, particularly roasted pekin duck served with a Chinese Five-Spice Sauce. DECANT: I generally prefer not to decant Red Burgundy in order to preserve its perfumed fragrance, however, this could benefit from a gentle 30-minute decantation if consumed prior to 2025. STEMWARE: Large Burgundy glasses such as Zalto Denk’Art Burgundy or Riedel Sommeliers Burgundy Grand Cru IDEAL SERVICE TEMPERATURE: 60°F. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.