|6 x 75
Domaine Chevrot came recommended by the talented Jane Eyre, who worked with them when she first arrived in Burgundy from Melbourne. Based in Maranges, the domaine is run by brothers Pablo and Vincent, who took over from their parents in 2007 after gaining experience in Bordeaux and Central Otago. They farm the 19-hectare estate organically and have introduced horse-drawn ploughing (for less compacted soil) alongside larger barrels to refine the style of the wines. These excellent changes have helped raise the domaine’s profile.
Situated just 10 kilometres south of Puligny and Chassagne-Montrachet, Maranges has been gaining attention due to its wines' increasing quality and affordability. Domaine Chevrot is nestled in the heart of the appellation and is widely viewed as one of its leading producers. Their wines don’t receive SO2 treatment until bottling, due to Vincent being allergic, resulting in under 50 mg/l for red wines and under 60 mg/l for whites.
The brothers constantly look to improve their approach in the vineyards and the cellar. As a result, Domaine Chevrot became one of the pilot research wineries for the BIVB (Burgundy Wine Board) and currently leads a program on combatting the spread of Brettanomyces in Burgundian cellars. This research greatly benefits not only their wines, but those of Burgundy in general.
The Maranges Villages Blanc is sourced from vines grown on granite and gravel soils on the lower part of the hill. The resulting wine is defined by distinctive notes of praline and roasted hazelnuts, alongside a lovely texture balanced with lively acidity. The Maranges Premier Cru ‘La Fussière’ Blanc is sourced from a steep west-facing slope with chalky soils, which Pablo describes as “almost Champagne-like”. The nuances of this site contribute to the wine’s depth, clean fruit, fresh acidity and long finish. The brothers also have two hectares of vines in Santenay, and the Santenay Premier Cru ‘Clos Rousseau’ Blanc is made from fruit grown on chalky soils and aged using 20% new oak. The resulting wine is fresh and slightly honeyed with ripe stone fruit flavours, great depth and a long finish.
Domaine Chevrot’s red wines have a depth of flavour seldom found in Maranges. The Maranges ‘Sur le Chêne’ Rouge comes from a three-hectare ‘lieu-dit’ purchased by Pablo and Vincent’s grandfather. Utilising a 30% whole-bunch fermentation creates perfumed, red-fruit aromatics, alongside gentle tannins and crunchy acidity. The Maranges Premier Cru ‘La Fussière’ Rouge is deeper in colour than the villages wine, with rich but delicate aromas of dark fruits, fine tannins and a powerful yet elegant finish. Its structure is enhanced by 18 months of oak ageing, with 30% new oak used for the first 12 months. The Santenay Premier Cru ‘Clos Rousseau’ Rouge is crafted using 40% whole-bunch fermentation, enhancing the final wine's aromatic profile, whereas ageing in 30% new oak creates structure and complexity.
Grapes for this rare white 1er Cru of the Maranges appellation grow in a south-west facing vineyard situated at the top of the Maranges hillside, at 375 metres above sea level. Its location right below the Jurassic crinoidal limestone cliffs protects it from northern winds. Soils here are silty and devoid of any clay, with and abundance of limestone and flint that aid drainage. All the domaine’s vineyards are organically farmed, without the use of fertilisers and using only manure and green compost to boost nutrients in the soils. Its two draft horses, Valentine and Hotesse, help work the land to control unwanted vegetation and are considered to be integral members of the Chevrot team.
The 2020 vintage is considered the hottest on records since the start of the 21st century. The season began with above season temperatures, however rain spells in March helped to recharge reserves for the soil. Bud break and flowering started earlier than usual and the summer months continued to be warm, culminating with an heatwave in the second week of August. Apart from a small amount of rain across the broader Burgundy region, draught conditions prevailed during and the hours of sunshine were 25% above average. All these weather conditions led to exceptionally low yields, anywhere between 20% and 40% lower than expected. However, tartaric acid was concentrated and this acidity helped to retain freshness in the wines even if malic acids levels were low.
The whole bunches for this Chardonnay were harvested early in the morning to preserve the varietal’s fresh fruit characters and transported immediately to the winery. A light treading took place prior to a gentle pressing to extract only the best juice. The juice was settled for a period and then fermented with native yeasts in oak barrels at temperatures between 15°C and 23°C for around 1 month, with full malolactic fermentation allowed. The wine was then aged for a total of 18 months, 12 months in French oak (20% of which was new) and the remaining 6 months in stainless steel, before being filtered and bottled before release.
Tasting Notes & Technical Details
This top Burgundy Chardonnay shows remarkable intensity and power. On the nose, the fruity aromas of candied lemon are mixed with spiced rose. On the palate, this wine is very persisting, enhanced by a lifted minerality and a lingering finish, dominated by a sapid, round and flinty texture.
Other wines from this producer
|Santenay 1er Cru `Clos Rousseau` Blanc
|Maranges `Sur le Chêne` Rouge
|Maranges 1er Cru `La Fussière` Rouge
|Santenay 1er Cru `Clos Rousseau` Rouge