Just before Covid - 19 reared its ugly head I had the privilege to be taken for a wine trip to Burgundy, where I finally managed to meet a producer that I particularly value and respect in the industry: David Croix.
David is a young winemaker in Beaune, recognised in the region as a rising super star, where he produces wines that are still affordable (by the standards of Burgundy).
In 2001, when he was only 24, after finishing Oenology School, David was handed the reigns to the historic Camille Giroud estate, from which he retired after 15 years.
Domaine des Croix was founded back in 2005 with focus on showing the character of Beaune Terroir. Beaune is the centre of the Burgundy wine business, with most of the largest négociants located in the town.
David Croix produces wines from important single vineyards like Bressandes, Peruisots and Greves (which he believes to be the grand cru of Beaune), a Corton and a Corton Charlemagne.
During my visit I had the pleasure to taste his vintage 2018.
In this vintage David produced great wines with power, concentration and elegance.
The 2018 vintage is characterised by generosity, ripeness and purity of fruit without compromising the freshness, thanks to a good level of acidity. Those wines released later this year will give pleasure immediately and with bottle ageing.
My favourite wine tasted from the barrel is Domaine des Croix 2018 Beaune Greves.
Pronounced intensity of candied cherries, violets and sweet spices. It is rich on the palate, concentrated with juicy tannins and gravelly mineral finish.
The wine is sourced from 45 year old vines. Fermentation with 25% whole cluster and aged for 15 months in 20% new oak.
If you are keen to try Domaine des Croix now, I would recommend the 2017 vintage: £35, Berry Bros.
Pretty nose showing primary aromas of red cherry, strawberries, black pepper and wet earth. The palate is light fresh with delicate silky tannins.
Wine to be served at a temperature of 16-17 degrees in a Burgundy glass.
Matched with loin of lamb and roasted potatoes as the wine’s earthy profiles naturally complement the lamb flavours.
For vegetarians I would recommend a pappardelle pasta (fresh if possible) served with peas and porcini mushrooms.