Grand Cru Selections

Chanterêves Current Releases

CHANTERÊVES current releases

 

White Wine Vinification

They press the whole cluster grapes with light or no SO2 addition to the must. Fermentation and aging is in 228 liter to 600 liter oak barrels. They carefully examine each appellation/terroir and choose the barrel size for each that they feel is right. There are hardly any new barrels used. They only work with indigenous yeasts and the malolactic fermentation is also done naturally. There is no temperature control in the cellar and usually the malolactic fermentation finishes early spring of the following year. There is only one batônnage done and it is in the July-August after harvest and directly thereafter all the barrels are assembled in stainless steel tanks for a further aging on their lees. There is no fining but occasionally there is one light filtration done one half of the tanks. The wines are bottled in January of February after two winters in their cellar.

Bourgogne Blanc

The Bourgogne Blanc is sourced entirely from the Village of Maranges.

In the winery, it sees low SO2 additions, indigenous yeast fermentation, natural malolactic and 1 year aging in older oak barrels (228L). There is no bâtonnage, no fining, and only one light filtration.

St. Romain Combe Bazin Blanc

The parcel is southwest-facing on a steep slope of shallow white soil with a high limestone content.

In the winery, it sees low SO2 additions, indigenous yeast fermentation, natural malolactic and 1 year aging in older oak barrels (228L). There is no bâtonnage, no fining, and only one light filtration.

Auxey Duresses Les Hautes Blanc

The parcel is located on the upper slope of Auxey Duress, next to Meursault Les Vireuils. It faces south-east.

The grapes see a light crushing by foot, very slow pressing (6-7 hours), and indigenous yeast fermentation in older oak barrels (228L) for 3 weeks. Natural malolactic, 1 year aging in older oak barrels on lees without batonnage but in contact with lees, racked 3 weeks before bottling, low SO2. The wine is bottled unfined and it only receives one light filtration.

Chassagne Montrachet Blanc 1er Cru les Morgeots

In the winery, it sees low SO2 additions, indigenous yeast fermentation, natural malolactic and 1 year aging in older oak barrels (228L). There is no bâtonnage, no fining, and only one light filtration.

Red Wine Vinification

All of their reds are vinified, without compromise, with 100% whole cluster. They feel that when grapes are left whole and treated with minimal sulphur use (10 to 15 ppm) the energy of the fruit is most naturally transformed into wine. They prepare a wild yeast starter using the grapes of each parcel 2 to 3 days before the harvest. Once picked, the grapes are put into large wooden vats together with the starter to kick off fermentation. There is no temperature control during this time. There are also no mechanical pump-overs as they like to avoid pumping as much as possible. Punch downs are down only with feet and only until the end of cuvaison. Punch downs are done once a day but there will still be many un-crushed clusters when they press off. The fermentation will be finished either in a tank or sometimes in barrel. The malolactic fermentation, as the sulphur dose is minimum or none, happens naturally during the cuvaison or after the press in the barrels. Their wines without exception are aged in used oak barrels. There is hardly any new oak used. The wines will rest in oak barrels until just before the harvest of the following year and then assembled in stainless steel tanks. The wines spend 2 winters in the cellar before bottling.

Bourgogne Rouge

68% from Paris l'Hôpital (in the Hautes Côtes by Maranges, granite soils), 32% from Puligny Montrachet (soils with high limestone content)

100% whole cluster if the vintage allows, 4 weeks maceration in wooden tank, no pump-overs, six punch-downs at end of fermentation with indigenous yeasts. Natural malolactic, 10 months aging in older oak barrels (228L). One racking pre-bottling, unfined, and unfiltered.

Bourgogne Rouge Hautes Cotes de Beaune

2016 was the first vintage for this Bourgogne Rouge. It comes from Paris l’Hôpital (next to Maranges) from a parcel that had previously been blended into the Bourgogne Rouge. This is the only corner of the Côté d’Or where granite is exposed. The slope is very steep so the soil is prone to erosion. As a result, growers keep the cover crop all year around. It makes a very elegant and structured Haute Côte.

Pommard Trois Follots

75% Trois Follots (near Rugiens) southeast-facing, steep slope with limestone bedrock. 25% Rue au Porc (just above D974) silty soil on limestone bedrock.

100% whole cluster, 3 weeks indigenous yeast fermentation in wooden vats, 24 days of maceration (no pump-overs though punchdowns at end of fermentation). Natural malolactic and 10 months aging in barrels (33% new oak, 228L, Minier Tronçais). One racking pre-bottling, unfined, unfiltered, total SO2 25-45 mg/L.

Volnay Les Lurets

100% whole cluster, indigenous yeast fermentation in wooden vats, 24 days maceration (no pump-overs, punch-downs at end of fermentation). Natural malolactic and 14 months aging in barrel (33% new oak, 228L, Minier Tronçais). One racking pre-bottling, unfined, unfiltered, total SO2 25-35mg/L.

Nuits St Georges 1er Cru les Damodes

Damodes is one of the prominent 1er crus of Nuits Saint Georges. It is situated on the border of Vosne Romanée and Nuits Saint Georges and is diagonally adjacent to Vosne Romanée 1er cru Les Malconsorts.

100% whole cluster, 3 weeks maceration in oak tanks, no pump-overs, punch-downs at end of fermentation with indigenous yeasts. 14 months aging in older oak barrels (one 1-yr-old), racked just before bottling, total SO2 25-35mg/L, unfined, unfiltered.