Chavy-Chouet has become an unstoppable force. In a matter of decades, this family-run Meursault-based estate has acquired prime real estate and bottled some of Côte de Beaune’s tastiest whites (they make a small amount of fine red, too). During their expansion, they have stuck to lutte raisonnée (‘reasoned fight’) farming practices while managing to be completely organic in some years. That’s quite a feat for a domaine with approximately 30 acres of vines divided into 70 different plots. Proprietor Hubert Chavy-Chouet established the domaine in 1982, but its relative ‘youth’ is irrelevant: He was the sixth generation in his family to make wine, and his son, Romaric, recently became the seventh. So, while the estate itself may be relatively new, the family has a rich history that shows in their wines. 

The Premier Cru “Genevrières” vineyard—classed in Meursault’s top ranks—is divided into two plots at different hillside altitudes: “Dessus” and “Dessous” (“above” and “below”). Out of Genevrières’ 41 total acres, Domaine Chavy-Chouet owns just .37 (note the decimal) of them right in the middle of the hillside. They are adamant about farming sustainably and have many organic practices in place. The high density planting—about 4,000 vines per acre—is desirable, as many vignerons believe each vine must vigorously fight for the soil’s nutrients and rainfall. All grapes are hand harvested, and after fermentation, the wine is transferred into French oak barrels (20% new) for 12 months. Romaric also avoids fining and filtration in order to preserve the wine’s purity.

Chavy-Chouet’s 2016 “Genevrières” exhibits a concentrated and bright straw-yellow core with green reflections leading out to a silver rim. The aromatics are a complex mix of crisp yellow apple, pear skin, Key lime, salt-preserved lemon, wild acacia honey, white flowers, baking spices, and a racy mineral presence of gunflint, crushed stone, and oyster shell. The palate is medium-plus bodied and defined by mineral precision.That tactile minerality is interwoven with endless layers of racy citrus fruits and backed by an enormously fresh lift of acidity on the finish. This isn’t a flabby, overtly rich style of white Burgundy—Chavy-Chouet brilliantly showcases elegance and a deep sense of terroir. If consuming today, decant for 90 minutes or pull the cork a few hours before service, but know this ‘16 will easily go one or two decades. For those drinking sooner rather than later, prepare the attached herbed chicken dish and I guarantee the accompanied lemon cream sauce will become your go-to for all things chicken. Enjoy!