Romaric Chavy's wines fly under the radar. They are great values. They don't often get reviewed by the world wine press, but I don't think he cares about critics and scores. He does care about food and the restaurants that serve his wines. White burgundy pairs brilliantly with a great variety of foods and cuisines and so many sauces. In 1988's "The White Wines of Burgundy" Jasper Morris said that this was Puligny-Montrachet's "domaine to watch." Romaric started at the domaine in 2006 and worked very hard in the vineyards and with his father in the cellar. By 2015 he was in charge of Domaine Chavy-Chouet. One thing he did was to stop selling grapes to the big negociants. The second was to build a modern cuverie. The third - buy more vines.His wines are very pure and full and intense, they have fantastic dynamic tension. When I taste in Burgundy I hear words that don't sound so great when translated like "nervosité", "aérien" and "energie terrible." These wines have all three. They are full of competing flavors, bass notes pulling against treble that make the wine as a whole soar.
Earthy , Elegant , Minerally