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Chavy-Chouet Saint-Aubin Premier Cru Les Murgers des Dents de Chien 2018

ID No: 446570
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 Vinous Antonio Galloni: 93
Country:France
Region:Burgundy
Winery:Chavy-Chouet
Grape Type:Chardonnay
Vintage:2018
Bottle Size:750 ml
Product Description

Chavy-Chouet Saint-Aubin Premier Cru Les Murgers des Dents de Chien is made from 100 percent Chardonnay.

The wine is produced from 30 year-old vines overlooking the grand crus of Puligny-Montrachet. The vines grow on limestone soils covered with white pebble stones.
The altitude and the poor soil result in a fine, subtle wine with bright acidity. It is a feminine wine that evolves slowly with floral and spicy notes before taking on greater density and revealing its power.

Ageing in oak barrels for 12 months (20% new).100% Chardonnay of 30 years of age.
The vineyard measures 0.17 hectare with a plenting density of 10,000 vines per hectare.

Review:

"The 2018 Saint-Aubin Les Murgers des Dents de Chiens 1er Cru comes from a parcel at the top of the hill that tends to ripen last out of all the domaine’s holdings. It has a taut, fresh, Puligny-like bouquet of citrus fruit, hazelnut, flecks of almond and a hint of patisserie in the background. The palate is saline on the entry, very intense and broody, with crushed stone and dewy Granny Smith apples on the persistent finish. This is superb. - Neal Martin"

- Antonio Galloni's Vinous (2018 Burgundy: Confounded Expectations, January 2020), 93 pts



Winery: Chavy-Chouet

The Domaine Chavy-Chouet Estate

Romaric Chavy took over the estate in 2014, making him the eighth generation to make wine in his family. Romaric learned from his father, Hubert Chavy, who founded the winery. Chavy-Chouet is one of the oldest families in Puligny-Montrachet. The Ropiteau family (on his mother's side) is the oldest one in Meursault.

Date Founded: 1982
Owner: Romaric Chavy
Winery Philosophy: To produce top-flight wines that reflect the very essence of their appellations, namely Meursault, Puligny-Montrachet, Saint-Aubin, Volnay, and Pommard.


Hubert Chavy (known not only for his winemaking but also for his charisma) was able to train Romaric in for a few years before his passing in early 2014. Romaric has become a very smart vigneron with a great philosophy. Making wine has come naturally to him, as if often does in Burgundy when you are next in line.
After six years at a specialist winemaking school and with plenty of experience in winegrowing and vinification around the world under his belt, Romaric has given the estate a makeover, watching over his 15 hectares of vines with a rigorous eye. He is proud of his roots, and his approach combines rigor, tradition, and innovation.
A group from Kysela visits Chavy-Chouet in January each year, carrying on a tradition of tasting from barrels, then bottles, and then finishing with some mystery wines. The group has to guess the appellation and the vintage of wines being poured from magnums...a tough job, but somebody has to do it.

This is a 15 hectare-domaine (37 acres) that produces wine from 14 A.O.C.'s (80% White, 20% Red). The vineyard is divided into 70 parcels planted to vines that are 40 years old or more. He uses Gillet as his cooper, who blends oak from Nevers, Limousin and Allier forests. The barrels receive medium toast. Romaric, just as his father, Hubert, does not fine or filter his wines, as he prefers their purity to shine through.

The winery covers 1,300 square meters, including 800 square meters of cellars, and is a mix of ancient and ultra-modern. The set-up allows him to work hand-in-hand with nature in a well-managed yet pleasant environment, and to meet his very high demands in terms of quality. The wines are put into barrels using gravity, intervention is kept to a minimum, and an irreproachable attitude to cleanliness also symbolize his quest for excellence in the shape of pure and balanced wines that burst with energy.



A corked bottle of 1983 Pichon-Lalande led to my inaugural visit to this Meursault domaine. My precious Pauillac corked, I ordered a bottle of 2015 Bourgogne Les Femelottes from Chavy-Chouet at Brat restaurant in London. It was so damn delicious that I ordered another and emailed winemaker Romaric Chavy that I must visit pronto.
Arriving at the gates, I noticed that there was no doorbell or knocker. When I was noticed loitering outside, the gates finally opened and Romaric Chavy informed me that they do without a doorbell because they have so many visitors. Chavy is a young and confident guy, very media-savvy, which is uncommon in Burgundy. He worked abroad in various countries including South Africa and Greece before taking over Chavy-Chouet at the age of just 22. Before tasting through the 2017s, which had all been bottled, I asked about the background of the domaine.
“The holdings come from two sides of my grandfather’s family. Chavy comes from Puligny-Montrachet, and his wife was part of the Ropiteau family in Meursault. Back then, he sold the wines to Bouchard Père. It was my own father, Hubert, who started bottling his own wine when he married his wife from Pommard and bought this house in Meursault. I started at the domaine in 2006 when we were still selling off grapes. I already had a good network [of potential clients] and so we started to bottle everything and develop exports. My father passed away in 2014. Now we have 15 hectares, mostly old vines located in five villages, producing around 90,000 bottles, of which around 90% is exported. We have three or four people working full-time and we work in a classical way - lutte raisonée and ploughing in the vineyard. This year we approached half the vineyard organically, but when the pressure became too high, we switched back and used spray. We press the fruit for two hours, with a 24-hour debourbage, and then ferment in barrel using natural yeast, a maximum of 20% new oak for between 9 and 12 months, with no lees stirring and a light filtration before bottling. We try to keep as much natural CO2 as possible.”
It is always a pleasure to discover a producer who has skimmed under your Burgundy radar for some time. Chavy-Chouet has built a loyal following here in the UK and I can understand why. These wines are very pure, terroir-driven and focused. Yet they are not challenging or pretentious and give much sensory pleasure. As I mentioned, you can splash the cash on a Premier Cru white if you wish, but do not ignore the 2017 Bourgogne Blanc Les Femelottes. It is unequivocally Village Cru in quality – no real surprise given that its vines are adjacent to Puligny-Village. The 2017 Meursault Charmes is an absolute knockout, whilst the monopole Clos des Corvées de Citeau is superb. This is an address I will definitely return to in the future, though I have made a mental note to phone ahead, so that I can actually get in. - Neal Martin"

- Antonio Galloni's Vinous (2017 Burgundy: A Modern Classic, January 2019)


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18 months in barrels and on laths

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 International Wine Review: 91
Chavy-Chouet Bourgogne Blanc Les Saussots 2018

Chavy-Chouet Bourgogne Blanc Les Saussots is made from 100 percent Chardonnay. A medium yellow straw color in the glass. On the nose, you will find layers aromas of cured lemon and hints of coconut and mango. On the palate, the juice has clean flavor, fresh acidity, and excellent balance. Vanilla notes follow through to the slightly creamy finish. 

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Seafood, fish, salad or by itself as an aperitif. 

Drink this one now or over the next 3 to 4 years.

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Chavy-Chouet Puligny Montrachet Permier Cru Les Champs Gain is made from 100 percent Chardonnay.

The wine is produced from 100% Chardonnay coming from the top of the hills of Puligny-Montrachet. The rocky soil of the steep slopes is rich in limestone. 
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Ageing in oak barrels for 12 months (20% new).

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Chavy-Chouet Puligny Montrachet Premier Cru Les Champs Gain 2018

Chavy-Chouet Puligny Montrachet Permier Cru Les Champs Gain is made from 100 percent Chardonnay.

The wine is produced from 100% Chardonnay coming from the top of the hills of Puligny-Montrachet. The rocky soil of the steep slopes is rich in limestone. 
Champs-Gain is a fine and subtle wine with fresh and lively citrus notes. Over time, it delicately reveals notes of very ripe yellow fruits.

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100% Chardonnay of 30 years of age.
Ageing in oak barrels for 12 months (20% new).

Review:


"The 2018 Puligny-Montrachet Les Champs-Gain 1er Cru has an intense, voluminous bouquet of yellow flowers, white peach and crushed stone aromas that feel very cohesive. The palate has a rounded texture on the entry. Slightly lower in acidity and quite plush for a Puligny, with a pure and quite persistent finish. Fine.- Neal Martin"

- Antonio Galloni's Vinous (2018 Burgundy: Confounded Expectations, January 2020), 91 pts



 Vinous Antonio Galloni: 91
Chavy-Chouet Puligny Montrachet Premier Cru Les Champs Gain 2017

Chavy-Chouet Puligny Montrachet Permier Cru Les Champs Gain is made from 100 percent Chardonnay.

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Manual harvest. 
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Delicious with lamb and grilled vegetable.


Review:

Even better, the 2016 Faugères Vieilles Vignes checks in as 50% Mourvèdre and 25% each of Carignan and Syrah, brought up in 80% tanks and 20% French oak. Deeper colored, with a powerful bouquet of dark fruits, plums, crushed rocks, and licorice, it hits the palate with medium to full-bodied richness, loads of fruit, a stacked mid-palate, and a great finish. It’s not the most elegant wine out there, but it has loads of character and is a joy to drink. Enjoy bottles over the coming 7-8 years. - Jeb Dunnuck 92 Points

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Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. Ample in the mouth, fruit flavors. Even better after a few years of cellaring.
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Review:

"This single vineyard with vines up to 50 years old has produced a solid, dark and structured wine. Ripe fruits give the wine weight and juicy acidity, both of which will allow it to age. Drink from 2021. - Roger Voss"
- Wine Enthusiast (January 2020), 92 pts

   

 Wine Enthusiast: 92
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