Beaune 1er Cru Blanches Fleurs

Maison Chanterêves

Fiche Technique

Color

Red

Format

Bottle 75cl

Year

2023

C'est un pur
Pinot Noir

A delicate expression of Beaune's limestone slopes, crafted by Tomoko Kuriyama and Guillaume Bott, the duo behind one of Burgundy's most exciting small houses. Their approach is gentle: careful farming, whole-bunch fermentation where the fruit allows, native yeasts and a light hand with oak. The result is Pinot Noir with real charm — red cherry, wild strawberry and a subtle floral lift, framed by silky tannins and fresh acidity. The 2023 vintage brings ripeness without heaviness, so you get drinkability now and the structure to keep for a few years. Pour it with roast poultry, mushroom dishes or simply good company.

104.72 € incl tax

Qty:

6 in stock

Wine name: Beaune 1er Cru Blanches Fleurs

Vintage: 2023

Producer: Maison Chanterêves (Tomoko Kuriyama & Guillaume Bott), Savigny-lès-Beaune

Grape varieties: Pinot Noir 100%

Region: Burgundy, Côte de Beaune

Appellation: Beaune Premier Cru (AOC)

Vinification: Hand harvesting into small crates, sorting at the winery, largely whole-bunch fermentation, gentle gravity-fed filling of open vats, indigenous yeasts, no added enzymes, light pigeage and infusion-style extraction, ageing around 12 to 14 months in French oak barrels with a very low proportion of new wood, minimal sulphur, no fining, light or no filtration

Maceration: Cold pre-fermentation soak of a few days followed by a total vatting of roughly two to three weeks at controlled temperature

Colour: Bright ruby red with crimson highlights, medium intensity

Bouquet: Fresh red cherry, raspberry and redcurrant, floral peony notes, hints of blood orange, subtle spice and a discreet smoky, stony touch

Palate: Silky and finely textured, juicy red fruit core, fine-grained chalky tannins, bright acidity, saline mineral finish of good length

Alcohol content: 13% vol.

Soils: Clay-limestone with gravel and pebbles, well-drained slopes on the Beaune hillside

Farming: Sustainable viticulture with organic practices, ploughed soils, no herbicides, low yields

Ageing potential: 5 to 12 years from the vintage

Food pairing: Roast poultry, guinea fowl with mushrooms, veal, duck breast, charcuterie, grilled salmon, soft washed-rind cheeses and Comté

Serving temperature: 14 to 16°C

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