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 white Burgundy comes from a high-altitude vineyard near the village of Fussey, where chardonnay grows on a slope of stony limestone at 470 meters. Fermented with native yeasts and aged for a year in older barrels, the wine is broad and textured but held taut by a bright line of citrus and minerality. There’s a quiet energy here—chalky and vivid, with the kind of depth that unfolds slowly in the glass. Both graceful and grounded, it’s a wine that rewards attention without demanding it.