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Bottle of Chantereves Savigny les Beaune Rouge Dessus de Montchenevoy 2023-Red Wine-Flatiron SF

Chantereves Savigny les Beaune Rouge Dessus de Montchenevoy 2023

Red Wine from Burgundy, France
by Chantereves
$104.99
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What is this wine?

Chanterêves is the small, highly regarded Burgundy domaine run by Tomoko Kuriyama and Guillaume Bott. Based in Savigny-lès-Beaune, the duo has built a cult following for their precise, lifted, and terroir-driven wines crafted with minimal intervention and organic fruit sourcing.
The Savigny-lès-Beaune “Dessus de Montchenevoy” 2023 comes from a cool, high-slope site above the village, with thin limestone soils that produce wines of freshness and aromatic intensity. The fruit is farmed organically, fermented with native yeasts—often with a significant portion of whole clusters—and aged in neutral oak for finesse.

Why get this wine?

This cuvée epitomizes the Chanterêves style: pure red fruit, supple texture, and bright acidity, expressing Savigny’s floral, mineral side. The 2023 vintage brings charm and precision, making this a superb Burgundy for early drinking or short-term cellaring. As with all Chanterêves wines, quantities are extremely limited.

What does this wine taste like?

Elegant and vibrant, showing red cherry, wild strawberry, rose petal, and gentle spice. The palate is silky yet taut, with lively acidity and a stony, refreshing finish.

When should you drink this wine?

Drink 2025–2032. Decant young bottles briefly to let the aromatics blossom. Excellent with roast duck, chicken, or earthy vegetable dishes.

Left Cote de Beaune

If there is a winemaking category for clean, transparent and terroir driven Burgundy made by a wife and husband, micro-negociant team than Tomoko Kuriyama and Guillaume Bott of Maison Chantereves would be the super stars. Actually they are basically superstars anyway!

Here is how our colleague, John Truax, explains things (he has visited Chantereves more than anyone):

"The immaculate and precise winemaking at Chanterêves is inspired by old wisdom and new techniques. Both Guillaume Bott and Tomoko are trained enologists. For whites they press the whole cluster grapes with light or no SO2 addition to the must. Only indigenous yeasts, natural malolactic fermentation. No fining, sometimes one light filtration of about 50% of the final blend. Red wines are all 100% whole cluster fermented. No mechanical pump-overs. Punch downs are done with their feet. The wines are bottled in January or February after two winters in their cold cellar. Fermentation is in old oak and the wines are aged in used oak barrels. Rarely are any new barrels used."

Details

  • Grape Variety

    Pinot Noir

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Style

    Minerally

  • Sweetness

    Dry

  • Body

    Light Bodied