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A196 CHANTEREVES BOURGOGNE PINOT NOIR 2017 1500ml
A196 CHANTEREVES BOURGOGNE PINOT NOIR 2017 1500ml


 
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Tomoko Kuriyama and Guillaume Bott, the maison de vin "Chanterêves", this micro-négoce has already released 6 vintages(2010-2015) and had established a firm position. Today, older vintages such as '10, '11, '12, '13 have prove ability of their wine to age and authenticity, and newer vintages '14 and '15 indicate synchronization of their direction and natural wine movement much clearer.

They work with growers closely to obtain ideal grapes(they also work in vineyards), and using biologically farmed grapes preferentially. Wine-making has carried out naturally as much as possible under non-interventional manner. Fermented by indigenous yeasts, new barrels are not used for white wine at all. There is no gimmick or makeup. This natural wines are supported by high quality of grapes and their artisanal spirit with sophisticated skills.


BOURGOGNE PINOT NOIR 2017


Some part of Chanterêves Bourgogne Pinot-Noir 2017 was bottled to magnums. Pinot Noirs from Paris l’Hôpital in Haute Côte de Beaune of dark sandy Granit & Puligny-Montrachet of loamy limestone. Both old vines of 45 years and plus.

The Pinots from Puligny brings the bouquet of red fruits and roundness while the pinots of Paris l’Hôpital brings the dark fruit aromas, but above all the the structure of this wine. Light in color but extensive in depth. Good aging potential for a "simple" Bourgogne. (by Chanterêves)

Vinification - Vin Rouge (by Chanterêves)

All of our reds are vinified, without compromise, with 100% whole cluster grapes. We feel that when the grapes are treated with whole cluster the energy of the fruit is most naturally transformed into wine. Because our passion is to both explore and express the voice of each climat (vineyard) without compromising its energy, we believe the whole cluster fermentation with minimal sulphur use (10 to 15 ppm) is the best tool to realize this. We prepare a wild yeast starter using the grapes of each climat 2 to 3 days before the harvest.

Once picked the grapes are brought into a traditional fermenting wooden vats together with the starter and the fermentation starts immediately. There is no temperature control during the skincontact time or the « cuvaison ». There is also no mechanical pump-overs or « remontage » as we like to avoid pumping in general as much as possible. We wait for « pigeage » or punch downs (only with feet) until the end of cuvaison. It will be done once a day but there will be many un-crushed clusters when we press off.

The fermentation will be finished either in a tank or sometimes in the barrels. The malolactic fermentation, as the sulphur dose is minimum or none, happens naturally during the cuvaison or after the press in the barrels. Our 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 in total spend 2 winters in the cellar before bottling.

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WINE LIST > COUNTRY > FRANCE > BOURGOGNE
WINE LIST > COUNTRY > FRANCE > BOURGOGNE > AOC BOURGOGNE, GRAND ORDINAIRE, OTHERS
WINE LIST > TYPE > RED