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Chantereves, Bourgogne Cote d'Or Rouge La Combe, 2024
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Chantereves, Bourgogne Cote d'Or Rouge La Combe, 2024

Chantereves, Bourgogne Cote d'Or Rouge La Combe, 2024

First made in 2024, La Combe is Chantereves' new entry-level red, replacing their old Bourgogne Rouge - and it punches well above its billing. The Pinot Noir comes from vines planted in the late 1940s near Puligny-Montrachet, on limestone-marl soils; those old roots give an entry-level wine surprising depth and grip. Tomoko Kuriyama and Guillaume Bott vinify it like their crus: 100% whole-cluster in wooden vats with wild yeast, gently worked by hand, then raised in used barrels and on the lees before bottling with minimal sulfur. This is the wine that shows what their low-intervention approach can do at an everyday level - a serious, savory little Burgundy.

$24.50

Original: $69.99

-65%
Chantereves, Bourgogne Cote d'Or Rouge La Combe, 2024

$69.99

$24.50

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Chantereves, Bourgogne Cote d'Or Rouge La Combe, 2024

First made in 2024, La Combe is Chantereves' new entry-level red, replacing their old Bourgogne Rouge - and it punches well above its billing. The Pinot Noir comes from vines planted in the late 1940s near Puligny-Montrachet, on limestone-marl soils; those old roots give an entry-level wine surprising depth and grip. Tomoko Kuriyama and Guillaume Bott vinify it like their crus: 100% whole-cluster in wooden vats with wild yeast, gently worked by hand, then raised in used barrels and on the lees before bottling with minimal sulfur. This is the wine that shows what their low-intervention approach can do at an everyday level - a serious, savory little Burgundy.

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First made in 2024, La Combe is Chantereves' new entry-level red, replacing their old Bourgogne Rouge - and it punches well above its billing. The Pinot Noir comes from vines planted in the late 1940s near Puligny-Montrachet, on limestone-marl soils; those old roots give an entry-level wine surprising depth and grip. Tomoko Kuriyama and Guillaume Bott vinify it like their crus: 100% whole-cluster in wooden vats with wild yeast, gently worked by hand, then raised in used barrels and on the lees before bottling with minimal sulfur. This is the wine that shows what their low-intervention approach can do at an everyday level - a serious, savory little Burgundy.