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Chantereves, Nuits Saint Georges 1er Cru Aux Chaignots, 2024
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Chantereves, Nuits Saint Georges 1er Cru Aux Chaignots, 2024

Chantereves, Nuits Saint Georges 1er Cru Aux Chaignots, 2024

Aux Chaignots sits on the slope directly below Les Damodes, in the northern reaches of Nuits-Saint-Georges near the Vosne border - a premier cru that leans toward finesse and perfume rather than the burlier style Nuits is known for. Chantereves works from vines planted in the 1990s, and the closeness to Vosne shows in the wine's silkiness and aromatic lift. Tomoko Kuriyama and Guillaume Bott ferment it fully whole-cluster with wild yeast in wood, a technique they have used here since 2014, then raise it in seasoned barrels and bottle it unfiltered with minimal sulfur. Tasted alongside their Damodes, it is the more open and elegant of the pair.

$269.00
Chantereves, Nuits Saint Georges 1er Cru Aux Chaignots, 2024
$269.00

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Chantereves, Nuits Saint Georges 1er Cru Aux Chaignots, 2024

Aux Chaignots sits on the slope directly below Les Damodes, in the northern reaches of Nuits-Saint-Georges near the Vosne border - a premier cru that leans toward finesse and perfume rather than the burlier style Nuits is known for. Chantereves works from vines planted in the 1990s, and the closeness to Vosne shows in the wine's silkiness and aromatic lift. Tomoko Kuriyama and Guillaume Bott ferment it fully whole-cluster with wild yeast in wood, a technique they have used here since 2014, then raise it in seasoned barrels and bottle it unfiltered with minimal sulfur. Tasted alongside their Damodes, it is the more open and elegant of the pair.

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Aux Chaignots sits on the slope directly below Les Damodes, in the northern reaches of Nuits-Saint-Georges near the Vosne border - a premier cru that leans toward finesse and perfume rather than the burlier style Nuits is known for. Chantereves works from vines planted in the 1990s, and the closeness to Vosne shows in the wine's silkiness and aromatic lift. Tomoko Kuriyama and Guillaume Bott ferment it fully whole-cluster with wild yeast in wood, a technique they have used here since 2014, then raise it in seasoned barrels and bottle it unfiltered with minimal sulfur. Tasted alongside their Damodes, it is the more open and elegant of the pair.