CHANTERÊVES

Burgundy

Maison Chanterêves is the micro-négociant project of winemakers Tomoko Kuriyama and Guillaume Bott. Japanese by birth, Tomoko studied at the respected wine university in Geisenheim, Germany, becoming estate manager at the renowned Friedrich Altenkirch (once vintner to the Kaiser) in the Rheingau. In France, Tomoko and her husband Guillaume, formerly winemaker at Simon Bize, have teamed up since 2010 to craft remarkable wines from a cellar tucked under a modern house in Savigny-lès-Beaune.

The couple buys small quantities of organic grapes from various vineyards in Burgundy (and other appellations). They employ a high percentage of whole cluster fermentation and a very low dose of SO₂. These are wines full of energy but very much in the “natural wine” aesthetic: straightforward expressions, reflecting a fresh-faced purity without artifice, embellishment or pretension – sans maquillage. Wine writer Steen Öhman characterizes the wines as “made with a German precision, a Japanese attention to detail, and a French knowledge of the terroir ….” APPELLATIONS: Saint-Romain, Chassagne-Montrachet, Pommard, Volnay, Nuits-Saint-Georges

HIGHLIGHTS

AT A GLANCE
COUNTRY
FranceREGION
Burgundy
APPELLATION(S)
See Producer Bio
WINEMAKERS
Tomoko Kuriyama & Guillaume Bott
FOUNDED
2010
VINEYARD AREA
N/A
FARMING
Lutte raisonée, Organic grapes
WEBSITE
www.chantereves.com

TERROIR

VITICULTURE

VINIFICATION

WINES

Bleu Cerise

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LOCALITY: FRANCE – Burgundy
APPELLATION: Vin de France
GRAPE VARIETY: Aligoté and Gamay
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VITICULTURE: Organic (not certified).
WINEMAKING: Aligoté is pressed and kept in cold condition for two weeks until the Gamay is harvested. Whole clusters of Gamay are crushed in a 6-hour press cycle. Then fermented along with the Aligoté for one week in a wooden vat, using pied de cuvée indigenous yeasts. Gamay is then pressed, and the entirety continues to co-fermented. This process is termed flottaison.
BOTTLING: Bottling commences when the residual sugar reached 9.5 mg/L. Neither fined nor filtered. No added sulfur.

Bourgogne Blanc

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Bourgogne
GRAPE VARIETY: Chardonnay
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Planted in the 1980s. 2/3 from Maranges; 1/3 from Pierres Dorées in the southern Beaujolais.
VITICULTURE: Sustainable.
WINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Bourgogne Aligoté, Bas des Ees

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Bourgogne Aligoté
GRAPE VARIETY: Aligoté
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: From 470m, this vineyard is situated on the border adjacent to the Hautes-Côtes de Nuits.
VITICULTURE: Organic (not certified) with biodynamic methods.
WINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Bourgogne Aligoté, Les Chagniots

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Bourgogne Aligoté
GRAPE VARIETY: Aligoté
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: 0.17 ha. planted over deep rich alluvial soil.
VITICULTURE: Organic (not certified) with biodynamic methods.
WINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Bourgogne Aligoté, Mainbey

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Bourgogne Aligoté
GRAPE VARIETY: Aligoté
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Planted in the 1980s over very stony soil from 470m.
VITICULTURE: Organic (not certified) with biodynamic methods.
WINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Bourgogne Aligoté, Miarlons du Bas

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Bourgogne Aligoté
GRAPE VARIETY: Aligoté
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Planted in the1980s. Ona steep slope above Les Monts de Fussey and just below Mainbey.
VITICULTURE: Organic farming (not certified) with biodynamic methods.
WINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Bourgogne Hautes-Côtes de Beaune, Les Monts de Fussey

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Bourgogne Hautes-Côtes de Beaune
GRAPE VARIETY: Chardonnay
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Planted over stony and limestone-marl soil. Southeastern exposition.
VITICULTURE: Organic (not certified) with biodynamic methods.
WINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining, no filtration. Minimal SO2 addition (not exceeding 15 mg/L) only if necessary.

Bourgogne Hautes-Côtes de Beaune, Mainbey

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Bourgogne Hautes-Côtes de Beaune
GRAPE VARIETY: Chardonnay
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Planted over stony, limestone soil. From 470m, on the slope of a valley adjacent to Fussey.
VITICULTURE: Organic (not certified) with biodynamic methods.
WINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Bourgogne Rouge

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Bourgogne
GRAPE VARIETY: Pinot Noir
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: One parcel from Puligny-Montrachet planted in the 1950s over limestone marl. Second parcel in Paris-l’Hôpital, near Maranges planted in the 1970s over sandy granite soil.
VITICULTURE: Sustainable.
WINEMAKING: 100% whole cluster. Fermented with pied de cuve over ambient yeasts in wooden vats and stainless-steel tanks. Daily pump-overs with buckets and limited foot punch-downs at the end. Complete malolactic conversion.
AGING: Aged for 12 months in used oak barrels then racked and aged on lees for 12 additional months in stainless-steel tank.
BOTTLING: No fining, no filtration. Minimal SO2 (not exceeding 15 mg/L) only if necessary.

Bourgogne Hautes-Côtes de Beaune, Paris-l’Hôpital

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Bourgogne Hautes-Côtes de Beaune
GRAPE VARIETY: Pinot Noir
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: 45-year-old vines planted over dark sandy soil, situated west of Maranges.
VITICULTURE: Sustainable.
WINEMAKING: 100% whole-cluster. Fermented with pied de cuve over ambient yeasts in wooden vats and stainless-steel tanks. Daily pump-overs with buckets and limited foot punch-downs at the end. Complete malolactic conversion.
AGING: Aged for 12 months in used oak barrels then racked and aged on lees for 12 additional months in stainless-steel tank.
BOTTLING: No fining. No filtration. Minimal SO2 (not exceeding 15 mg/L) only if necessary.

Chassagne-Montrachet 1er Cru, Les Morgeots

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Chassagne-Montrachet 1er Cru, Les Morgeots
GRAPE VARIETY: Chardonnay
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Vineyard situated in the Les Chaumes subclimat of Morgeot.
VITICULTURE: Certified organic.
WINEMAKING: Crushed. Long press cycle (6 hours). Fermented over ambient yeasts using pied de cuve.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Chorey-lès-Beaune, Champs Longs

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Chorey-lès-Beaune
GRAPE VARIETY: Pinot Noir
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Planted over alluvial soil mixed with limestone gravel.
VITICULTURE: Organic (not certified) with biodynamic methods.
WINEMAKING: 100% whole cluster. Fermented with pied de cuve over ambient yeasts in wooden vats and stainless-steel tanks. Daily pump-overs with buckets and limited foot punch-downs at the end. Complete malolactic conversion.
AGING: Aged for 12 months in used oak barrels then racked and aged on lees for 12 additional months in stainless-steel tank.
BOTTLING: No fining, no filtration. Minimal SO2 (not exceeding 15 mg/L) only if necessary.

Corton-Charlemagne Grand Cru

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Corton-Charlemagne Grand Cru
GRAPE VARIETY: Chardonnay
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: West-facing parcel situated mid-slope in Pernand-Vergelesses, just above the village.
VITICULTURE: Organic (not certified) with biodynamic methods. Plowed by horse.
WINEMAKING: Crushed grapes, long press cycle (6 hours). Fermented over indigenous yeasts using pied de cuve.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Nuits-Saint-Georges, Les Tuyaux

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LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Nuits-Saint-Georges
GRAPE VARIETY: Pinot Noir
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Planted over stony soil.
VITICULTURE: Sustainable.
WINEMAKING: 100% whole cluster. Fermented with pied de cuve over ambient yeasts in wooden vats and stainless-steel tank. Daily pump-overs with buckets and limited foot punch-downs at the end. Complete malolactic conversion.
AGING: Aged for 12 months in used oak barrels then racked and aged on lees for 12 additional months in stainless-steel tank.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Nuits-Saint-Georges 1er Cru, Aux Chaignots

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LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Nuits-Saint-Georges 1er Cru, Aux Chaignots
GRAPE VARIETY: Pinot Noir
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Planted in the 1990s.
VITICULTURE: Sustainable.
WINEMAKING: 100% whole cluster. Fermented with pied de cuve over ambient yeasts in wooden vats and stainless-steel tank. Daily pump-overs with buckets and limited foot punch-downs at the end. Complete malolactic conversion.
AGING: Aged for 12 months in used oak barrels then racked and aged on lees for 12 additional months in stainless-steel tank.
BOTTLING: No fining, no filtration. Minimal SO2 (nor exceeding 15 mg/L) only if necessary.

Nuits-Saint-Georges 1er Cru, Les Damodes

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LOCALITY: FRANCE – Burgundy – Côte de Nuits
APPELLATION: Nuits-Saint-Georges 1er Cru, Les Damodes
GRAPE VARIETY: Pinot Noir
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Planted in the 1990s over limestone-riche mixture of clay and slit over hard limestone bedrock. Parcel situated mid-slope in northwest corner of the Nuits diagonally adjacent to Aux Malconsorts in Vosne-Romanée.
VITICULTURE: Sustainable.
WINEMAKING: 100% whole cluster. Fermented with pied de cuve over ambient yeasts in wooden vats and stainless-steel tank. Daily pump-overs with buckets and limited foot punch-downs at the end. Complete malolactic conversion.
AGING: Aged for 12 months in used oak barrels then racked and aged on lees for 12 additional months in stainless-steel tank.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Savigny-lès-Beaune Blanc, Dessus de Montchevenoy

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Savigny-lès-Beaune
GRAPE VARIETY: Chardonnay
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: West-facing slope at 350m elevation, situated above Aux Guettes 1er cru. Isolated parcel surrounded by forest.
VITICULTURE: Organic (not certified) with biodynamic methods.
WINEMAKING: Crushed. Long press cycle (6 hours). Fermented with pied de cuve from ambient yeasts.
AGING: Aged for 12 months in 228L and 600L barrels.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 addition, if necessary, before bottling.

Savigny-lès-Beaune Rouge, Dessus de Montchevenoy

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LOCALITY: FRANCE – Burgundy – Côte de Beaune
APPELLATION: Savigny-lès-Beaune
GRAPE VARIETY: Pinot Noir
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: West-facing slope at 350m elevation, situated above Aux Guettes 1er Cru. Isolated parcel surrounded by forest.
VITICULTURE: Organic (not certified) with biodynamic methods. Plowed with horse.
WINEMAKING: 100% whole cluster. Fermented with pied de cuve from ambient yeasts in wooden vats and stainless-steel tank. Daily pump-overs with buckets and limited foot punch-downs at the end. Complete malolactic conversion.
AGING: Aged for 12 months in used oak barrels then racked and aged on lees for 12 additional months in stainless-steel tank.
BOTTLING: No fining. Occasional light filtration. Minimal SO2 (15 mg/L) only if necessary.

Pet Nat, Matsuri

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LOCALITY: FRANCE – Burgundy
APPELLATION: Vin de France
GRAPE VARIETY: Aligoté and Gamay
WINEMAKER: Tomoko Kuriyama and Guillaume Bott
VINEYARD: Gamay vines situated in Fussey and early harvest of Aligoté from 4 parcels in the Hautes-Côtes.
VITICULTURE: Organic (not certified).
WINEMAKING: Pet Nat version of the cuvée “Bleu Cerise”. Aligoté grapes are harvested 2 weeks prior the main picking date. Then directly pressed and kept at cool temperature a few days until Gamay harvest. Gamay is fermented whole cluster in wooden vats where Aligoté juice is then added. The Aligoté and Gamay are fermented together over indigenous yeasts for 1 week (technique named flottaison).
BOTTLING: Bottled when the residual sugar measured 9.5 g/l. Not disgorged.