Notes:

Variety: Chardonnay
Terroir: 2/3 from Maranges, 1/3 from Pierres Dorées in the southern Beaujolais, with fossiliferous Bajocian limestone soil
Viticulture (négoce): Sustainable
Vinification: Crushed, long (6-hour) press cycle, ambient yeast fermentation with pied de cuve, aged 12 months in 228L and/or 600L barrels, no fining, occasional light filtration, minimal SO2 addition only if necessary during aging and before bottling.
Producer: Chanterêves was founded in 2010 by Tomoko Kuriyama and Guillaume Bott, bringing together two distinctly different winemaking backgrounds. Kuriyama studied oenology in Germany and worked with producers including Peter Jakob Kühn and Georg Breuer, while Bott built his experience in Burgundy, notably spending seven years at Domaine Étienne Sauzet before joining Domaine Simon Bize. The two met during the 2005 harvest at Simon Bize and eventually established Chanterêves in Savigny-lès-Beaune. What began as a small négociant project has developed into one of the more closely followed names among Burgundy’s newer generation of producers. The wines are built around purity, freshness and a relatively hands-off approach in the cellar, with an emphasis on allowing the fruit and vineyard origins to remain clear.
Vineyard: The 2023 Bourgogne Blanc is 100% Chardonnay and, unusually for a regional Burgundy, brings together fruit from two quite different areas. According to the producer’s Japanese importer, approximately two-thirds comes from Maranges, at the southern end of the Côte de Beaune, while the remaining one-third comes from the Pierres Dorées area at the southern end of Beaujolais. The Pierres Dorées portion grows on limestone containing Bajocian-period fossils, while the Maranges component provides an important part of the wine’s freshness and energy. It is an interesting combination that gives Chanterêves considerably more to work with than the Bourgogne designation alone might suggest.
Winemaking: The fruit for this cuvée is purchased rather than coming from the domaine’s own vineyards. Chanterêves favors a restrained cellar approach, and available information for the Bourgogne Chardonnay describes native-yeast fermentation followed by élevage in oak barrels, with older barrels used so that oak does not dominate the Chardonnay. The resulting style is centered on freshness and clarity rather than weight. For the 2023 specifically, Kuriyama describes a combination of citrus and ripe-fruit aromatics with a fresh, balanced palate. Other contemporary descriptions note white stone fruit, chalky minerality and a saline quality through the finish.
Technical Details: 2023 vintage; 100% Chardonnay; Bourgogne Blanc AOC; 750ml; 12.5% alcohol. Approximately two-thirds of the fruit comes from Maranges and one-third from Pierres Dorées in southern Beaujolais. The latter is particularly interesting geologically, with fossil-bearing limestone soils dating to the Bajocian stage of the Jurassic period. For a Bourgogne Blanc, the wine has a surprisingly specific story behind its sourcing, and the combination of two origins helps explain the balance between ripe Chardonnay fruit, freshness and mineral character found in the finished wine.
Food Pairing: The combination of citrus, freshness and saline minerality makes this an extremely flexible white Burgundy at the table. It should work particularly well with simply prepared seafood—scallops, grilled white fish, oysters or shrimp—as well as roast chicken, sushi, lighter cream sauces and fresh cheeses. Its acidity also makes it a good match for vegetable-driven dishes where a richer Chardonnay could overwhelm the food.