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.
The Bourgogne Blanc at Chanterêves is assembled from chardonnay sourced from growers whose farming aligns with the domaine's own organic and biodynamic standards. Fermentation is with indigenous yeasts following a slow, six-hour press cycle; the wine ages twelve months in a combination of 228L and 600L used barrels, then spends a further period on the fine lees in stainless steel before bottling without fining and with only occasional light filtration.
The 2024 vintage produced a wine of focus and lift: yellow apple, linen blossom, and a thread of lemon zest on a palate driven by freshness and a clean, mineral close.
