Chanterêves is the project of husband and wife Tomoko Kuriyama and Guillaume Bott, founded in Savigny-lès-Beaune in 2010 after careers at Etienne Sauzet, Simon Bize, and Weingut Altenkirch. Both trained in oenology — Tomoko in Germany, Guillaume in Burgundy — and met during harvest at Simon Bize, where their shared instinct for purity and restraint became the foundation of everything that followed. "We both like purity and elegance," Tomoko has said. They make wine by infusion rather than extraction, letting the fruit steep gently in its own juice; as The Feiring Line put it, wines of infusion "wash over you like a breeze instead of a heat blast." In 2020 they acquired 4.9 hectares of their own vines across Savigny, Chorey, and the Hautes Côtes de Beaune, and what began as a négoce has grown into one of the Côte de Beaune's most closely watched domaines.

Les Joyeuses is an east- and southeast-facing premier cru in Ladoix-Serrigny, at mid-slope on reddish sandy-loam soils rich in oxidized iron, well-draining and early-ripening: a terroir that produces wines of warmth, generosity, and aromatic immediacy. The vines, planted in the 1960s, are farmed organically by the grower, though without certification. Vinification is 100% whole cluster, indigenous yeast fermentation in wooden vats, foot punch-downs at the end of cuvaison, ten to twelve months in used oak barrels, then further aging on the fine lees in stainless steel. No fining, no filtration.

The 2023 vintage delivered the lush, seductive fruit Tomoko called her favorite in Burgundy, and Les Joyeuses in that year reads openly and warmly: ripe black cherry, kirsch, crushed violet, and an allspice note on smooth, ripe tannins.