Chanterêves

Informations de contact, plan et itinéraire, formulaire de contact, heures d'ouverture, services, évaluations, photos, vidéos et annonces de Chanterêves, Chemin de la grande chaume, Savigny-lès-Beaune.

14/07/2024

🇫🇷 Vendanges 2023
Voulez vous participer?
Envoyez-nous un message privé!

★ à partir de la semaine du 9 septembre (à confirmer)
★ principalement les matinées
★ Environ 12 matinées sur une durée de 3 semaines
★ Minimum participation de 2-3 fois
★ Pause café dans la matinée et casse croute à midi avec du vin de Chanterêves
★ Pour ceux qui viennent de loin, logement est disponible.
★ Pour les étrangers, PERMIS DE TRAVAIL OBLIGATOIRE

🇺🇸🇬🇧 The harvest is around the corner ! Would you like to join our international harvest team? Send us a DM!

★ Starting in the week of 9th of September (to be confirmed)
★ 4-5 hours in the morning
★ Around 12 half-days (mornings) during 3 weeks
★ Minimum participation is 2 to 3 times
★ Coffee break in the morning and light lunch at noon with our wines!
★ Accommodation is available
★ Working holiday visa or a EU work permit is A MUST

🇩🇪 Wir starten die Lese in der Woche vom 9. September. Wollt Ihr mitmachen? Schick uns ein DM!
★ Wir lesen fast nur Vormittags
★ 12 mal im Zeitraum von 3 Wochen
★ Minimum 2-3 mal bitte
★ Kaffeepause und Casse Croute am Mittag mit unseren Weine
★ Wir können auch die Unterkunft anbieten in einer Ferienwohnung
★ Du brauchst eine französische Arbeitsgenehmigung falls Du nicht aus der EU kommst

🇯🇵 収穫が迫ってきました！9月9日の週ごろに開始のかんじで、収穫隊を随時募集しています！
参加できる方、メッセージをお送りください。

＊通常は午前中のみです
＊ 3週間の間に１２回ほど収穫します
＊初心者も歓迎！最低2-3回の参加をお願いします。
＊コーヒー休憩の中休みと、お昼解散前に軽食をシャントレーヴのワインと一緒にお出しします
＊宿泊施設、ご用意しています
＊フランスまたはEUの労働許可証が必要です

16/09/2023

Aligoté « Les Chagniots » comes home ❤︎ Merci pour les belles photos ❤︎❤︎❤︎

05/07/2023

🇫🇷 Vendanges 2023
Voulez vous participer?
Envoyez-nous un message privé!

à partir du samedi 2 septembre
Principalement les matinées
Environ 12 matinées sur une durée de 3 semaines
Bienvenu même pour une seule matinée!
Pause café dans la matinée et casse croute à midi avec du vin de Chanterêves
Pour les étrangers, PERMIS DE TRAVAIL OBLIGATOIRE

🇺🇸🇬🇧 The harvest is around the corner ! Would you like to join our international harvest team? Send us a DM!

Starting around Saturday the 2nd of September
Mainly 4-5 hours in the morning
Around 12 half-days (mornings) during 3 weeks
Welcome even for one morning!
Coffee break in the morning and lunch at noon with our wines!
Working holiday visa or a EU work permit is A MUST

🇩🇪 Wir starten die Lese am Samstag den 02 September! Wollt Ihr mitmachen? Schick uns ein DM!

Wir lesen fast nur Vormittags
12 mal im Zeitraum von 3 Wochen
Wilkommen auch wenn Ihr nur Wochenende kommen könnt
Kaffeepause und Casse Croute am Mittag mit unseren Weine
Du brauchst eine französische Arbeitsgenehmigung falls Du nicht aus der EU kommst

🇯🇵 収穫が迫ってきました！9月2日（土）に開始、収穫隊を随時募集しています！
参加できる方、メッセージをお送りください。

＊通常は午前中のみです
＊ 3週間の間に１２回ほど収穫します
＊初心者も歓迎！　一回きりの参加でも是非
＊コーヒー休憩の中休みと、お昼解散前に軽食をシャントレーヴのワインと一緒にお出しします
＊フランスまたはEUの労働許可証が必要です

19/06/2023

« On prunung - Part 2 of 3 »

When in 2020 Chanterêves became a full fledged domaine of 4,9ha - with 4,5ha planted, we had neither manpower nor time to prune twice. In the Hautes Côtes parcels, we even asked a friend to come with his tractor at the end November to cut off the branch tips mechanically so that manually eliminating the branches after pruning will go swiftly. So much for not compacting the soil…. We are yet far from being ideally equipped and for certain mechanical work like mulching the grass in Hautes Côtes, we still have contractors come to get it done.

One of my first hopes, after Guillaume joined me full time in spring 2022, was to go back to the old pruning practice, and also to prune only during the descending moon. (Farming in tune with the lunar calendar, by the way, isn’t a discovery of Biodynamics but a very ancient one.).

This year, the spring came slowly. We scrapped the mechanical pre-pruning in Hautes Côtes. We checked the long term weather pattern to decide how much we could prune in 2 steps. In the end, out of 4,5ha, we pruned 1ha - 2 parcels of Aligoté of Hautes Côtes which are our latest ripening vines - in one go but the rest we did it in 2 steps, and almost only during the desirable moon phases. Except one Friday afternoon on the 7th of April it was a lunar node and I had forgotten it. We were giving the final cut in Hautes Côtes de Beaune blanc « Les Monts de Fussey » and it hailed. The buds hadn't broken yet but were bulging, and the hail chipped away something like one bud per cane.

18/06/2023

« On Pruning - part 1 of 3 »

Seems a bit out of sync to touch upon this when it's already June, but as we go through the growing season and witness the differences it makes depending on how we carry it out, thought it nice to write down a couple of things.

Since 2016 we growers in Côte d’Or have been dealing with spring frost risks more or less every year. We know that later we prune later will the buds break and so less the damage when frost hits. But how late can we wait to prune? The theoretical best is to prune as soon as the sap restarts to rise as Spring approaches, something like late February to early March, but then we need to get on with it very quickly, because the vines will keep directing energy to every single bud. More buds they need to nurture and longer it takes to eliminate them by pruning, and it becomes increasing taxing for the vines as time passes. If we wait so long that buds start to break, vines will start to lose vigor. Experiments carried out by the Chambre d’Agriculture de Côte d'Or even found out that pruning too late can even compromise the fruit-set.

The tradition has an answer to this conundrum: vignerons used to prune in 2 steps. In the first round, ideally from January onwards before the sap starts to rise, they choose a future cane and a spur (or 2 spurs if we prune guyot poussard) and eliminate all other one year old branches. The branch for a future cane will be kept unpruned and the future spur will be trimmed down to 3 to 4 eyes. Then in the 2nd round - most often in March - we prune those two with a desired yield in mind. This way the 2nd round of pruning will go fast, and as a result we avoid compromising the vigor.

I used to prune this way when I was taking care of my « vignes en tache » - manual work of 2,3 ha of 3 lieu-dits at Chandon de Briailles. For the first round, I could not wait until January though. I started late November so that I could finish the 2nd round « taille definitive » late March. At that time I did it more for the vine health rather than to mitigate frost damage.

12/09/2022

The harvest is going super well thanks to all the friends who are there with their helping hands and awesome spirit!

Today we received a photo message from our team cuverie (vat house) for Guillaume’s 50th birthday!!

Thank you guys it’s very sweet 🤣🤣🤣

30/08/2022

Our harvest started off yesterday with our Hautes Côtes de Beaune blanc « Les Monts de Fussey »! Beautiful fruits ❤︎ What a pleasure to just cut the bunches off while chatting away with the friends who joined forces. These vendanges are for you! We are grateful and excited to yet again accompany the birth of a new vintage.

Sister and brother growers around the north hemisphere, HAPPY HARVEST to all of you. Can’t wait to exchange our experiences over glasses of all of our wines and cidres.

18/08/2022

🇫🇷 Vendanges 2022 chez chanterêves. Voulez vous participer? Envoyez-nous un message privé!

* à partir du lundi 29 août
* Principalement les matinées
* 12 - 15 matinées sur une durée de 4 semaines
* Bienvenue même pour une seule matinée!
* Pause café dans la matinée et casse-croûte à midi!
* Pour les étrangers, permis de travail obligatoire

🇬🇧 🇺🇸 The harvest is coming! Would you like to join our international harvest team? Send us a DM!

* Starting around Monday the 29th of August
* Mainly 4,5 hours in the morning
* 12 to 15 days during 4 weeks
* Welcome even for one day!
* Coffee break in the morning and lunch after work
* Working holiday visa or an EU work permit is a must!

🇩🇪 Wir starten die Lese am Montag den 29. August! Wollt Ihr mitmachen? Schickt uns ein DM!
* Wir lesen Vormittags
* 12 bis 15 mal im Zeitraum von 4 Wochen
* Willkommen auch wenn Ihr nur einmal kommen Könnt
* Kaffeepause und Casse Croute am Mittag
* Du brauchst eine französische Arbeitsgenehmigung falls Du nicht aus der EU kommst

🇯🇵 収穫が迫ってきました！８月２９日（月）に開始、収穫隊を随時募集しています！
参加できる方、メッセージをお送りください。

＊通常は午前中のみです
＊４週間の間に１２から１５回ほど収穫します
＊初心者も歓迎！　一回きりの参加でも是非
＊　コーヒーをお出しする中休みあり、お昼解散前にランチをお出しします
＊　フランスの労働許可証が必要です

10/02/2022

Guillaume and I talk with Sam Benrubi of podcast and of about how it’s been, what’s now, and what’s gonna be of Chanterêves.

Link in bio.

Tune in!!

02/01/2022

Happy New Year everybody!

We thank you sincerely for all your support in the past year. How lucky we are to be able to pursue the profession we are deeply passionate about. We are able to do that because of you.

The last 2 years passed by in a whirl wind speed. Though we could finally purchase our first small vineyard in 2018 that is now producing our Aligoté « les Chagniots », in 2020 we finally became a full fledged domaine of 4,9 hectares by adding Hautes Côtes de Beaune Blanc, 4 more Aligoté vineyards in the Hautes Côtes, Savigny rouge and Chorey rouge. Also a small plot of Gamay (Vin de France) from which we are making a PetNat.

It marked a tectonic shift in our lives, because it allowed/forced me (Tomoko) to leave my day job at Domaine Chandon de Briailles and work full time for CHANTERÊVES.

It was a bitter sweet farewell. At Chandon I tended three parcels as a tacheronne, being in charge of the manual vineyard work except the harvest. It amounted to a half-time day job so I could also tend to our needs at Chanterêves and make wine. (As a tacheronne I was freed of any obligation at the Domaine during the harvest.)

Those 8 years at Chandon were enriching professionally and humanely. I had wonderful bosses and colleagues. I learned immensely and felt supported and appreciated. Luckily I still get to see them often enough and I make a point of greeting them by honking when I drive pass by them in their vines.

That tectonic shift will finally be complete in 2022, because we will bring out the first vintage of our Domaine wines to the market, and with that we will finally be welcoming Guillaume to also work full time at CHANTERÊVES. This April he will be bidding farewell to Domaine Simon Bize where he has spent the last 21 years of his professional career.

It took me 10 and Guillaume 12 years to finally work full time for ourselves. It was painfully long, but it was worth it.

We promise you, like we say each year, to make progress every year, so that you will be able to notice it with each new arriving vintage.

We are grateful.
Cheers to you and to your 2022!

11/11/2021

When we took over 4,7ha of vines in February 2020, we were just too curious to know what’s beneath that earth. A benediction in a difficult time of Covid-19, we decided to rechannel our traveling budget to engage Françoise Vanier and and Emmanuel Chevilon, the two geologists of Adama Conseil based in Dijon to conduct a geology-terroir research in all of our lieu-dits.

Taking advantage of the good weather the digging took place yesterday! Hier an image from our Savigny «Dessus de Montchenevoy »Stay tuned for the readings and analyses of Françoise and Emmanuel!!

Lucky to be able to engage them as there’s a rapid global demand for their expertise.

15/10/2021

Exactly a week ago we brought in the Chardonnay of the lieu-dit« Mainbey », our Hautes Côtes de Beaune of an altitude of 470 meters.

The sugar not super high with probable alcohol volume % of 11,25 but physiologically ripe with fully brown pits and great aromatics.

A vintage where the maturity is attained with long hang-time, low alcohol and good aromatic potential is rare in the recent years. Unique and therefore truly exciting. Must do our best to bring the potential of the vintage to a full bloom!

06/10/2021

Hautes Côtes de Beaune blanc « les Monts de Fussey » picked 5 days ago.

This is originally a particularly Oidium (powdery mildou) sensitive site. After a hard lesson learned from last year, Guillaume and I fought like nuts for our Chardonnay of Hautes Côtes (VERY Oidium sensitive) to save them using only organically certified spraying agents.

We did have some, not many, Oidium grapes but I cut and dropped them on ground in August.

With the help of awesome technicians of our Chamber of Agriculture in Dijon, we could harvest 2 times more in this parcel than last year. So grateful to them.

05/10/2021

I control our parcels nearly every day until the harvest. This is what I’ve found today.

Someone and clearly not any wild beast cut the ropes of the fence on the forest facing side of our Aligoté in the lieu-dit Mainbey «la Cabotte » to invite in animals to a party!!

This type of malice just disgusts me. I pity the soul (or souls) of whoever that wish us ill.

02/10/2021

After a rigorous and grueling sorting on the vines 5 days before the picking, a little more than 2 barrels of le Corton Charlemagne was harvested.

Already a week ago.

Thank you for this shot Benoit ⭐︎⭐︎⭐︎

23/09/2021

Papa, mama and the son, all at the sorting table. Our first vintage of Beaune 1er cru les Blanches Fleurs as a négoce. Very grateful to our friend vigneron for this as the selection or « tri » was easy and the grapes have beautiful sugar-acidity balance. No matter the vintage they deliver. We truly look up to them ❤︎

24/08/2021

I imagine Becky smiling and contented in heaven.

“ I arrived in Burgundy in 1968. That year the last plowing horse retired. Now the horses are making a come back in the vines!”

Many of the vignerons - NOT “winemakers” - whose wines she introduced overseas and who were underdogs then are now internationally recognized and prosperous. Burgundy today is brimming. Who has imagined that in 1968 let alone Becky herself?

I’m borne in 1968. While I can’t grapple with the sense of loss, how I feel is far less important compared to the legacy she’s enriched us with.

We who work in Burgundy today stand on the shoulders of the giants, like Becky.

Photo taken on June 12th in Bouilland.

09/05/2021

A belated report from 3 weeks ago: a visual top soil profile of our Savigny rouge &blanc « Dessus de Montchenevoy ». The time has come to incorporate the cover crop for the 2nd time.

Bud break and flowering are the two peak moments of nitrogen uptake by the vines. We sow soil nitrogen fixers - last year faba beans, peas and clovers - and let them release the nutrients they have accumulated so that they become plant available at the timing we deem fit.

Rye, Barley and Oat mix is our soil-decompacters. They quickly build deep, fine and intricate root systems and besides decompacting also make the soil better habitable for the flora and fauna. They create soil pores for more air and improve the soil water retaining capacity. The soil will go through a less drastic temperature fluctuations through day and night. Increased soil organic matter will help against erosion. There are countless benefits and we don’t yet know all of them, or will we ever??

As much as what goes on above soil is important for us, what goes on underneath our feet fascinate us well. Our vines are dear to us, but we wish to see them grow accompanied.

With the excitement come challenges of all possible sorts. Will we be able to harmonise their presence with the vine vigor? Are we being too demanding to our plowers by giving them technical difficulties? Questions abound. It really isn’t that we work with full certitude. Simply it’s exciting to tackle them daily and venture into uncharted territories.

Isn’t it one of many reasons why we chose to be a farmer?

Adresse

Chemin De La Grande Chaume
Savigny-lès-Beaune
21420

Site Web

http://chanterives.com/

Notifications

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Vidéos

When we took over 4,7ha of vines in February 2020, we were just too curious to know what’s beneath that earth. A benediction in a difficult time of Covid-19, we decided to rechannel our traveling budget to engage Françoise Vanier and and Emmanuel Chevilon, the two geologists of Adama Conseil based in Dijon to conduct a geology-terroir research in all of our lieu-dits. Taking advantage of the good weather the digging took place yesterday! Hier an image from our Savigny «Dessus de Montchenevoy »Stay tuned for the readings and analyses of Françoise and Emmanuel!! Lucky to be able to engage them as there’s a rapid global demand for their expertise.

Exactly a week ago we brought in the Chardonnay of the lieu-dit« Mainbey », our Hautes Côtes de Beaune of an altitude of 470 meters. The sugar not super high with probable alcohol volume % of 11,25 but physiologically ripe with fully brown pits and great aromatics. A vintage where the maturity is attained with long hang-time, low alcohol and good aromatic potential is rare in the recent years. Unique and therefore truly exciting. Must do our best to bring the potential of the vintage to a full bloom! #nofilter #hautescôtesdebeauneblanc #mainbey #highaltitude

I control our parcels nearly every day until the harvest. This is what I’ve found today. Someone and clearly not any wild beast cut the ropes of the fence on the forest facing side of our Aligoté in the lieu-dit Mainbey «la Cabotte » to invite in animals to a party!! This type of malice just disgusts me. I pity the soul (or souls) of whoever that wish us ill.

Panorama view of our Savigny Blanc and Savigny Rouge vineyard, « Dessus de Montchenevoy » this morning in snow. The highest altitude and thus the coolest Savigny village lieu-dit, just as we like it!

Christmas morning snow blizzard in Fussey, in the lieu-dit « Mainbey ». It was brief and after that the 🌞 came out! It’s rare to see sunshine at this time of the year so it feels special and so blessed, it warms my heart. Wish you all happy holidays! Tomoko & Guillaume

You will be surprised how efficient they are. They collect much faster than us cutting grapes. It’s not a folklore you see... #aligotéleschagniots #GilberEtCresus #horsepower

They are alive... The sound of fermentation. #choreyrouge #ChampsLongs

Morning pigeage. Nuits-Saint-Georges 1er cru les Damodes. #whatilikeaboutpinot #letscrush2019 #nuitssaintgeorges1ercru #lesdamodespremiercru #chanterêvesinthecellar

Foulage à pied! Maranges la Vigne Blanche🌟 . My favorite part of the white wine making. By doing so we get to feel the physical characteristics of each vineyard through and through🙆‍♀️ . This year my girls weren’t there, well commissioned boys to join me fir the first time😇 #marangeslavigneblanche #letscrush2019 #chanterêvesinthecellar

The first « labour du sol » or plowing of the year in our Aligotés les Chagniots is a light « butage ». Pierre, Safran 🐴 and Reine🐴 are back for the mission! In a densely planted vineyard of Côte d’Or, if we aren’t careful the vigor of the vines can weaken considerably even after one season. When we took over Chagniots the beginning of 2018, the canes were generally thin. So « opening » or tilling every row to help the vigor reinstate itself was much called for. If we could we would let cover crops grow every other row, like in Germany, but like in every farming we need to weigh pros and cons and decide on priorities. So we decided to not to disturb the soil during well over 8 months, from mid July to end March and let cover crops grow.