Les Pinots Blacks Irancy Vallée de Coigny 2023 is a red Burgundy from the Vallée de Coigny, a distinctive terroir within the Irancy appellation in northern Burgundy. Made from 100% Pinot Noir and fermented with approximately 80% whole clusters, it is a vibrant, mineral-driven wine—juicy and expressive in youth, with the structure, tension and depth to develop gracefully over the next decade.
Critic tasting note: (2023 vintage)
"A warm year gives the wine savory licorice aromas. Juniper and cranberries on the palate, with plenty of stemmy tannins. Juicy and tannin-rich at the end, with a tight finish. Around 80% whole clusters. From organically grown grapes. Drink now." - James Suckling
Technical Details
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Producer: Les Pinots Blacks, Courgis, Yonne, Burgundy, France
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Wine: Irancy Vallée de Coigny
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Appellation: Irancy AOC, Chablisien, Burgundy
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Vintage: 2023
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Grape variety: 100% Pinot Noir
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Vineyard: Vallée de Coigny, a distinctive terroir within Irancy
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Vineyard location: South of Chablis, near Irancy
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Vineyard aspect: South-facing
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Soil: Kimmeridgian limestone and marl, with iron-rich elements
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Farming: Biodynamic
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Harvest: Manual
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Fermentation: Indigenous yeasts, approximately 80% whole clusters
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Maceration: 3–4 weeks
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Ageing: Approximately 12 months in neutral oak barrels
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Bottle size: 750 ml
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Alcohol: 13%
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Bottle count: Approximately 2,500 bottles produced
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Serving temperature: 14–16°C
The Producer
Les Pinots Blacks is a collaboration between four friends: Chablis restaurateur Fabien España and three renowned winemakers—Thomas Pico of Domaine Pattes Loup in Chablis, Damien Delecheneau of Domaine de La Grange Tiphaine in the Loire, and Bruno Verret of Domaine Verret in Irancy. The project was born from a shared dream to vinify Pinot Noir together, as neither Thomas Pico nor Damien Delecheneau farm this grape variety on their respective properties.
With one hectare of Pinot Noir farmed by Bruno Verret, the team brings deserved attention to the lesser-known village of Irancy. The 2023 Vallée de Coigny is one of their flagship bottlings, reflecting the group’s commitment to precision, freshness and the expression of a distinctive terroir.
Vineyard and Terroir
The Vallée de Coigny is a south-facing valley within Irancy, known for its Kimmeridgian limestone and marl soils, rich in iron and oyster-shell fossils. This terroir gives the wine its hallmark mineral tension, saline structure and depth.
The vineyard’s south-facing exposure ensures optimal ripeness while preserving the site’s hallmark freshness. The 2023 Vallée de Coigny draws from a single hectare of Pinot Noir, farmed biodynamically and harvested by hand, giving the wine its concentration and complexity.
The 2023 Vintage
The 2023 Burgundy growing season was warm and generous, producing ripe, healthy fruit with good concentration. The resulting wines are rich and layered, but retain the freshness and precision that define great Irancy.
The 2023 Vallée de Coigny is described as a wine of great potential, with a cool core of fruit framed by fine tannins and animated by lively acidity. Its whole-cluster fermentation and extended maceration give it a structured, age-worthy profile.
Winemaking and Ageing
The Pinot Noir is hand-harvested and fermented with indigenous yeasts, with approximately 80% whole clusters. Maceration takes place over 3–4 weeks, preserving the wine’s fruit purity and aromatic lift.
The wine is aged for approximately 12 months in neutral oak barrels, allowing the terroir’s expression to remain at the forefront. This approach preserves the vineyard’s freshness and salinity while adding subtle depth and aromatic complexity.
Tasting Profile
The 2023 Vallée de Coigny opens with a fresh, mineral-driven nose of black cherry, raspberry, plum, violet and subtle spice. The palate is juicy and structured, with a cool core of fruit framed by fine tannins and animated by lively acidity.
The finish is long, saline and persistent, with a balance of ripe fruit, fine tannins and mineral tension that makes the wine both approachable and compelling. Its whole-cluster fermentation gives it a savoury, slightly peppery edge that adds depth and complexity.
Aroma and flavour: black cherry, raspberry, plum, violet, spice, crushed stone, graphite and subtle pepper.
Palate: medium-bodied, juicy and structured, with fine tannins, vibrant acidity, saline minerality and a long, layered finish.
Style: a refined, age-worthy Irancy—vibrant and expressive in youth, with the structure, tension and depth to evolve over time.
Drinking Window
The 2023 Vallée de Coigny is approachable on release but benefits from a short period of cellaring. Its whole-cluster fermentation and mineral structure give it the balance to develop gracefully over the next decade.
Serve it cool at 14–16°C and allow it time in the glass to open, as the wine’s full aromatic complexity and mineral depth emerge with aeration.
Food Pairing
Serve at 14–16°C with roast duck, pheasant, guinea fowl, venison, lamb or beef in a light red-wine sauce. Its acidity and fine tannins also suit mushroom-based dishes, truffle preparations and semi-aged cheeses such as Époisses, Comté or Cîteaux.
Avoid very spicy or heavily smoked dishes, which can overwhelm the wine’s delicate fruit, floral aromatics and mineral precision.
Collector Note
This is a rare, biodynamic, single-vineyard Irancy from a collaboration of four friends, including some of Burgundy’s most respected winemakers. The Vallée de Coigny is produced in limited quantities—around 2,500 bottles per vintage—and its whole-cluster fermentation, Kimmeridgian terroir and low-intervention approach make each release distinctive.
The combination of the group’s reputation, the distinctive Vallée de Coigny terroir and the freshness of the 2023 vintage makes this a compelling choice for collectors seeking age-worthy, terroir-driven Burgundy with long-term development potential.
Recommended serving: open and allow 30–60 minutes in a large Burgundy glass before serving at 14–16°C to reveal its full aromatic complexity and mineral depth.
