Domaine Chavy‑Chouet Meursault Village Les Narvaux 2023

Winery Background and History

Domaine Chavy‑Chouet is a seventh-generation, family-run estate located in Meursault since 1982. Under Romaric Chavy’s leadership since 2014, the domaine has cultivated 15 ha across Côte de Beaune, combining ancestral traditions with sustainable and biodynamic practices. They favor low-intervention winemaking—natural yeasts, hand-harvesting, and modest oak usage—and have quickly earned acclaim for refined, terroir-driven white Burgundies  .

Producer and Wine Maker

Romaric Chavy, seventh-generation vigneron, oversees both the vineyard and cellar. He champions minimal intervention, hand-harvesting, whole-bunch pressing, and fermentation with indigenous yeasts. His winemaking approach balances traditional methods with modern precision, using a restrained amount of new oak to enhance texture while preserving vibrant purity and site expression .

Vineyards and Micro Climate

“Les Narvaux” is cultivated on steep, shallow, limestone-rich slopes in the upper portion of Meursault, from a 0.5 ha parcel of ~60-year-old vines. This parcel enjoys full sun exposure, significant elevation, and well-drained soils. The continental Burgundy climate—with warm days and cool nights—endorses slow, even ripening, lending the wine freshness, minerality, and pronounced tension  .

Vinification & Aging Methods

The grapes are hand-picked and gently pressed, then fermented with indigenous yeasts. The wine ages for 12 months in French oak barrels, about 20% new. The lees are left in contact to add texture without stirring. Bottling includes light filtration, preserving vitality and mineral clarity .

Tasting Notes

Pale lemon with green highlights. The nose is refined: oyster shell, wet stone, citrus peel, crushed limestone and floral notes. The palate is crisp yet textured—juicy white fruit, saline minerality, a touch of almond, and a clean, precise finish. It’s elegant, energetic, and impeccably balanced  .

Food & Wine Pairing

Ideal with shellfish in herb butter, grilled red mullet, roasted chicken or turkey, creamy pasta, and mushroom risotto. Nutty soft cheeses and cold lobster salads also complement its mineral-driven elegance .

Service Methods and Temperatures

Serve chilled at 11–12 °C in white Burgundy-style glassware. No decanting is necessary; pour directly or allow 15–20 minutes of air time to open up aromas. Avoid serving below 10 °C to preserve nuance .

Storage and Aging Potential

Enjoy between 2025 and 2037. Proper cellaring at 12–14 °C with stable humidity will allow tertiary aromas—nutty, honeyed, forest-floor—to develop while keeping core freshness intact .

Grape Varietals & percentage used

100% Chardonnay

ABV (Alcohol by Volume)

13.5%