Domaine Didon Bourgogne Gamay 2023
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The Land
Chassey-le-Camp sits at the cool northern fringe of the Côte Chalonnaise, not the sunnier core where Mercurey and Givry hold court, but the quieter, hillier outskirts where Gamay ripens slowly and the acid stays sharp. The village is tucked into a fold in the landscape at roughly 270 meters above sea level, surrounded by cereal fields, orchards, and scattered vineyard parcels — countryside that looks and feels far removed from the polished estates of the Côte d'Or just 20 kilometers north. Soils here are clay-limestone, typical of the Chalonnaise, with the limestone content high enough to give the Gamay a texture and structure more commonly associated with Pinot Noir. Southeast-facing slopes keep ripening steady; the altitude keeps the wine from going soft. This is Gamay with Côte d'Or sensibility, made in a corner of Burgundy few people think to look.
The Wine
100% Gamay, hand-harvested and fermented whole-cluster in fiberglass tanks. Maceration runs 10 days with minimal extraction, no punching down, no pumping over, which gives the tannins their fineness. Aged 9 to 12 months in old Burgundy barrels between 5 and 15 years old. Zero added sulfites, no fining, no filtration. The 2023 growing season was generous and consistent across Burgundy, producing ripe, pure fruit without the concentration fatigue of some warmer vintages. Fresh cherry and raspberry on the nose, a thread of iron and dried herbs in the middle, dry and precise on the finish. This is not fruit-forward Gamay and not a wine for casual chugging; it's structured, site-specific, and benefits from a slight chill and something on the plate.
The People
Naïma and David Didon founded their domaine in 2017, acquiring a 2-hectare parcel above Chassey-le-Camp called Les Vignes Blanches. For David, the domaine was the culmination of 20 years as chef de culture at Domaine de Montille in Volnay, one of the Côte de Beaune's benchmark estates, where he oversaw the conversion to biodynamics. His training goes back further, to the agrobiology school in Beaujeu, where he studied nature protection and biodynamic agriculture. The domaine is certified biodynamic, plowed with horses in early season to protect soil structure, and vinified with complete non-intervention: native yeasts throughout, nothing added at any stage, no fining, no filtration. Production is small, somewhere between 5,000 and 7,000 bottles annually across a range that includes Aligoté, Pinot Blanc, and this Gamay.
Food Pairing
The structure here handles food better than most Gamay. Try it alongside a charcuterie spread with country-style pâté and cornichons, roast chicken thighs with herbs and garlic, duck leg confit with lentils, or a mushroom-and-fontina flatbread straight from the oven. Serve slightly chilled.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
The Chalonnaise and Mâconnais, located in the southern part of Burgundy, are regions known for their approachable and characterful wines, both red and white. The Mâconnais is especially celebrated for its Chardonnay, producing white wines with a rounded texture and a core of bright fruit and minerality. The Chalonnaise, though also known for Chardonnay, sees great use of Pinot Noir and Aligoté, with a focus on freshness and vibrancy. While often overshadowed by the Côte d'Or, these regions offer a unique blend of tradition and value, showcasing a diversity of terroirs and styles, while still maintaining the overall character and grace that is Burgundy.
Burgundy - Chalonnaise & Maconnais
A red wine grape most associated with Beaujolais, Gamay makes fresh, fruity red wines with berry and violet aromas. It is grown around the world outside of France where it is often a darker and less tannic cousin to Pinot Noir in cool climate regions such as Oregon and Victoria.
