Chanterêves is the micro-négociant project based in the Hautes Côtes of husband-wife team Tomoko Kuriyama and Guillaume Bott. Both trained in oenology—Tomoko in Germany, Guillaume in Burgundy—and met during harvest at Simon Bize, where Guillaume is still cellar master. Their shared love of purity and restraint in wine led naturally to a partnership. “We both like purity and elegance,” says Tomoko. “We don’t like massive wines.” They make wine by infusion, not extraction, letting the fruit steep gently in its own juice, more like tea than soup. The results are delicate, subtle, and quietly expressive. As The Feiring Line put it, wines of infusion “wash over you like a breeze instead of a heat blast.” 

This aligoté comes from a windswept slope near Fussey, at 470 meters elevation, where old vines planted in 1980 dig into stony limestone soils. It’s a high-altitude, high-energy wine—bright and lifted, with a pulse of acidity and cool mineral drive. Notes of lemon zest, green apple, and white flowers flicker above a savory backbone of crushed stone and herbs. Initially a touch reserved, the wine opens with air to reveal a beautifully layered and graceful character.