Domaine Philippe Chavy, Puligny Montrachet, Les Corvees des Vignes, Côte de Beaune, Burgundy, France, 2022

Producer Profile

Philippe Chavy took over the reins of this wealthy domaine from his father in 2002 with a little more than 3 hectares of prime sited vineyards.

The domaine now extends to just over 8 hectares, with some thirty individual parcels scattered throughout the neighbouring villages of Puligny Montrachet (from his father’s side of the family) and Meursault (through his maternal side). Soil is worked by ploughing; there is strictly no use of herbicides or insecticides and for several years, Philippe has followed the cycles of the lunar calendar when determining work in the vineyards and cellars. “[Philippe Chavy] has made great progress over the past two decades and is now in the forefront of Puligny domaines.” Remington Norman & Charles Taylor MW, The Great Domaines of Burgundy (3rd Edition).

Viticulture

Located at northern extremity of Puligny southeast of Meursault Charmes: ‘Les Corvées des Vignes’ comes from 2 plots planted in the 1950s (0.67 Ha). Grapes are hand harvested from very narrow rows with each year up to 30 harvesters taking 10 days to pick. In the vineyards and cellars, Philippe has 2 permanent employees, and seasonal staff helps out during the actual pruning and training phase in the vines. Phillipe has reverted to ploughing his vineyards and no longer use herbicides/insecticides in order to preserve the environment, terroirs and indigenous micro flora.

Winemaking

All “cuvees” are vinified separately and may be blended after the process depending on the style of the wine Philippe seeks. In the cellar, Philippe likes to link tradition with contemporary ideas; with stainless steel, temperature-controlled tanks enabling all the vibrance and freshness of the aromas to be retained during the alcoholic fermentation on Natural Yeasts. The final phase of vinification and maturation is conducted in oak barrels of various ages and provenances. With the exception of the Aligoté, all the wines are fermented in oak casks and Philippe favours a percentage of 500 and 600 litre barrels which prevents over-vanilla-ing of the wines. The lees (bâtonnage) will only be stirred in years that require it. Maturation: regular stirring of the lees where and when required. Philippe prefers bottling after 10- 12 months to retain maximum freshness and fruit.

Tasting Note

White flowers, ripe pear, lemon zest, and hints of toasted almond and hazelnut, with a subtle mineral streak reminiscent of wet stone. The palate is silky and refined, combining vibrant acidity with a creamy texture and flavours of green apple, citrus blossom, and a touch of vanilla spice.

Food Matching

Chicken supreme stuffed with wild mushrooms, or a delicate risotto with Parmesan and white truffle oil.