Referred to as the ‘Burgundy revelation’ time and again, Chanterêves is a haute-couture micro-négoces run by Guillaume Bot and Tomoko Kuriyama. This venture was founded in 2010 in Savigny-lès-Beaune, with both founders having taken their first steps in renowned estates. Guillaume Bot worked at the Burgundy estates Simon Bize and Etienne Sauzet. Meanwhile, Tamaki Kuriyama, gained experience in the Rheingau region of Germany, learning extensively from Peter Jakob Kühn, Georg Breuer, Paul Fürst and Friedrich Altenkirch. Discerning wine lovers are sure to pick up on the slightly Germanic influence in this négociant’s white wines!
They owe their success to their interest in phytotherapy, which allows them to cultivate beautiful grapes responsibly and vinify them into wines classified under lesser-known appellations (Maranges, for example) that are well worth discovering. The grapes they use are organically grown, but not all of their wines have been certified yet. Since 2017, they even have their own old Aligoté vines in Ladoix. The estate vinifies its wines with great care, without chemical inputs and using very little sulphur, seeking to preserve the quality of the grapes. The resulting wines, each precise and refined, express their individual plots and terroirs.

Produced from Pinot Noir grapes cultivated on alluvial soils mixed with limestone gravel, this Chorey-lès-Beaune Champs Longs is an iconic cuvée of the estate. The vineyard covers a small area cultivated according to organic practices and using uncertified biodynamic methods. Grapes are vinified in whole bunches since 2014, with spontaneous fermentation occurring in wooden vats, meticulous cap work involving manual pumping over and limited punching of the cap. Following fermentation in stainless steel vats, the juice undergoes malolactic fermentation before being aged for 12 months in used oak casks, followed by a further 12 months in stainless steel vats on fine lees. There is no clarification or filtration, and sulphur is added only when necessary.
This nectar is characterised by complex aromas of red and black fruit, with subtle notes of spice and undergrowth. On the palate, this elegant elixir offers a fine tannic structure and remarkable length, a true reflection of its terroir.