Chavy-Chouet

Domaine Chavy-Chouet is now run by a talented young winemaker, Romaric Chavy. He represents the seventh generation of winemakers on the estate. The wine estate boasts prestigious climats on the Côte de Beaune. For white wines, the key words are purity, elegance, minerality, freshness and precision. In reds, Romaric creates wines that combine structure, finesse, fruitiness and strength. The result is wines that convey the identity, energy and DNA of each terroir throughpure expression.

Our philosophy in the vineyard is simple. Over and above the fact that it has not seen a trace of herbicide for 30 years, Romaric Chavy tells us: "harvest healthy, balanced grapes that will naturally give life to fine, pure wines". Romaric plows the soil, and only uses sulfur and copper treatments, always with respect for the vines. The 15 hectares are spread over some fifteen different appellations, including some very fine parcels of Meursault in Village and 1er Cru, and Puligny-Montrachet also in Village and 1er Cru, to name but a few. The white terroirs alone account for twelve hectares of vines. In red, the list is more limited but no less qualitative, with some very fine premier cru climats in Volnay and Pommard, not forgetting the red Bourgogne La Taupe, which offers great structure and immediate pleasure.

Romaric is part of this generation of young winemakers with great expertise and the ambition to always do better. His constant quest for excellence is a sign that has not gone unnoticed. After completing his viticultural studies in Burgundy, he went on to gain experience in South Africa, Italy, Greece and Spain. He also trained in France with his godfather, François Mikulski, a leading winemaker in Meursault. Romaric joined the company in 2006, and is now the sole manager of this magnificent wine estate.

Romaric Chavy benefits from a heritage of very old vines, which is a major asset when it comes to producing great wines with naturally limited yields. The average age of the vines in the villages and premier crus is 65 years. Nothing is left to chance to produce great wines. In the cellar, very little intervention is required; most of the work is done by gravity. Ageing and most of the fermentation are carried out in oak barrels, renewed moderately according to vintage and appellation level. No bâtonnage or racking is used for these wines, which are aged for between 9 and 12 months on their lees. As a result, the style of the wine estate is all the more successful, the wines are even purer and more focused on minerality and finesse.

Romaric Chavy is one of the rising talents to whom the older generation is now leaving the reins of an extraordinary wine heritage. The expression of his wines is all the more accomplished thanks to a personality to which we fully subscribe.