4808 CHANTEREVES SAINT ROMAIN COMBE BAZIN 2016 1500ml

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SAINT-ROMAIN COMBE BAZIN 2016

Tomoko Kuriyama and Guillaume Bott, the maison de vin "Chanterêves", this micro-négoce has already released 9 vintages(2010-2018) and they 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 indicated synchronization of their direction and natural wine movement much clearer, and they have expanded their lineup in 2016 - 2017 including "domaine" wine. Today, Chanterêves is well recognized as one of the new-classics in Burgundy. On the other hand, it seems that they free their mind from the limitation of tradition of regions and its wine-making. They source high quality grapes from outside of Côte d'Or and making brilliant "Vin de France" by very challenging non-intervention manner and named "L'Intrus".

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.

Vinification - Vin Blanc (by Chanterêves)

We press the whole cluster grapes with light or none SO2 addition to the must. Fermentation and 12 months aging in 228ℓ to 600ℓ oak barrels. We carefully examine each appellation/terroir and choose the barrel size for each that « we feel right ». Hardly any new barrels are used for allowing each terroir and its minerality for full expression. We work with indegenous 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. One big batônage in the following July-August and directly thereafter all the barrels are assembled in a stainless steel tank for a furtther aging on the lies. No fining and occasionally one light filtration of half of the tank. Bottles January to February after 2 winters in the cellar.

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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