|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.
The vineyard for the Maranges 1er Cru is situated on steep, south-facing slopes at the top of the Maranges hillside. Soils are comprised of marly Jurassic substratum, covered by a top scree layer of gravel and rock particles and limestone from the surrounding cliffs that aid drainage and lend elegance to the wines. 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 replenish soil water reserves. 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 Pinot Noir grapes were hand-picked into small boxes, drip-dried and carefully sorted so that only the perfectly ripe, healthy bunches were used to make the wine. Once at the winery, they were transferred into vats, with 20% of the fruit left in whole bunches, to undergo a 15-day fermentation with indigenous yeasts. Before bottling, the wine was aged for 18 months in French oak barrels, 30% of which were new.
Tasting Notes & Technical Details
This wine has an elegant nose that offers blackberry and flint aromas. The palate is concentrated and robust, with red berry flavours that marry with a saline minerality and structured tannins. Delicate and savoury aromatics complement the fruit-driven finish. It has great potential for ageing over 15 years.
Other wines from this producer
|Santenay 1er Cru `Clos Rousseau` Blanc
|Maranges 1er Cru `La Fussière` Blanc
|Maranges `Sur le Chêne` Rouge
|Santenay 1er Cru `Clos Rousseau` Rouge