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.
Mainbey is the largest lieu-dit of the domaine — a high-altitude site at 470 meters on the slope of a valley adjacent to Fussey, with very stony soils interspersed with large limestone blocks. The three chardonnay parcels here are organically and biodynamically farmed; the high active calcium content in the soils moderates vine vigor and limits yields naturally. Vinification follows the house white protocol: a six-hour press cycle, indigenous yeast fermentation with a pied de cuve, ten to twelve months in 228L and 600L used barrels, then further aging on the fine lees in stainless steel. No fining, occasional light filtration.
The 2024 is linear and precise, with the cool altitude of Mainbey preserved in the wine: green apple, crushed stone, and lemon blossom on a focused, mineral finish.
