Domaine Chanterêves

Name: 2022 Domaine Chantereves, Bas Des Ees, Bourgogne Aligote
Brand: Domaine Chanterêves
SKU: 0
Price: 69.0 USD
Availability: InStock

SAVIGNY-LÈS-BEAUNE · CÔTE DE BEAUNE · BURGUNDY · ORGANIC & BIODYNAMIC · EST. 2010

Chanterêves is the project of two oenologists who fell in love — with Burgundy, and with each other. Tomoko Kuriyama grew up in Japan, trained in Germany under some of the Rheingau's finest Riesling producers, earned an engineering degree in oenology at Geisenheim, and eventually found her way to Burgundy. Guillaume Bott was born in Dijon, trained under Gérard Boudot at the legendary Domaine Etienne Sauzet in Puligny-Montrachet, then spent years as chef de cave at Domaine Simon Bize in Savigny. They met in 2005 during harvest. By 2010, Chanterêves existed.

For their first decade they worked as négociant-vinificateurs — sourcing organic and biodynamic grapes from trusted growers and vinifying them with the same precision and minimal intervention they would apply to their own vines. In 2020 they took the next step, acquiring 4.9 hectares of their own vineyards in the Hautes Côtes de Beaune, Chorey-lès-Beaune, and Savigny-lès-Beaune. Chanterêves became a full domaine.

Their farming is meticulous. Vines are ploughed by horse — by Gilbert Simond, the most sought-after horse plower in the Côte, who also works for Domaine de Montille and Domaine des Comtes Lafon. Between April and July they sow a hand-selected mix of 13 perennial and annual plant species to build soil health, increase biodiversity, and improve water retention. They use phytotherapy — fermented plant treatments — instead of synthetic sprays.

In the cellar: long 6-hour press cycles for whites, 100% whole-cluster fermentation for reds, ambient yeasts, old barrels only, no fining, minimal SO2. The wines are transparent, precise, and full of energy — spectral Burgundy that drinks beautifully young but rewards patience.

Chanterêves is one of the most exciting young domaines in Burgundy. Bottles are allocated and move fast at every serious natural wine shop in the US.

It took us 10 years to finally work full time for ourselves. It was painfully long, but it was worth it. — Tomoko Kuriyama