“The new generation at Chapuis prioritizes gentle extraction, small basket harvests, and gravity-based winemaking. Their Grand Cru wines exude delightful characters while remaining reasonably priced.” – Falstaff

Still, though, the best price on earth for one of those is just under $200. See it here in our Store today!

What about Village whites then?

Sadly, it’s obvious that Burgundy has completely run dry of great values these da… 😲 …WAIT UP, HOLD MY GLASS!

Under $50 white Burgundy fresh off the boat? Exclusively yours?!

Here’s the lay of the land in this highly prized neighborhood of the Côte de Beaune. With the Grand Crus of Corton for reds and Corton Charlemagne above them for whites, the hill rises authoritatively over the appellation of Aloxe-Corton. Just around its periphery lie the foothills of Savigny-lès-Beaune and Chorey-lès-Beaune. Fascinatingly, despite its proximity to Corton Charlemagne, for every 10 bottles of red made in Chorey-lès-Beaune, there’s only 1 white. Chorey Blanc basically qualifies as a bargain unicorn!

UK trade publication The Drinks Business recently highlighted this beauty, raving that it’s “a rare white Chorey-Lès-Beaune (over 90% of the appellation is planted with Pinot Noir) … tense and tactile with an almost indulgent richness immediately countered by the fresh and biting acidity. Candlewax, a little peach flesh and assorted citrus notes – lemon cordial above all. A touch of fresh ginger too.” We agree with all that and add that stylistically this vintage sits between the nuttiness of Meursault and the austere minerality of Chablis in a warmer vintage. In sum, SUBLIME!

Burghound adds that “this 12 ha Domaine has existed since 1850 and has long been one of the reference standards in Corton-Charlemagne. It’s directed today by the très sympa Maurice Chapuis. He describes his philosophy in the vineyards as ‘conventional, but I plow my vines and have never used chemical weed killers’. The harvest is performed manually, and the sorting is done in the vineyards to prevent substandard fruit from contaminating the clean and healthy fruit. The fruit is 100% destemmed and given 4 to 5 days of cool maceration, after which there are 3 to 4 punch downs at the very beginning of the fermentation, but thereafter I use only pump overs during the remaining 10 to 12 days. The new wine is then racked into large tanks for 48 hours to allow the heavy lees to settle out, and then it is racked into barrels where 10 to 15% of them are new, except for the Grands Crus at around 50%. The élevage period typically lasts 14 months for the whites.’”

Per Mr. Chapuis himself, “We’ve always only made white Chorey-lès-Beaune. Already, my grandfather did it, even if the appellation Chorey-lès-Beaune did not exist back then. The vines are between 4 to 60 years old, and you’ll find them in Petits Champs Longs, Tue-Boeuf, and Les Grandes Rèpes” where the only deep limestone soils in the appellation are. Talk about terroir specificity.

We imported all we could for you, but will it last? There’s never enough white Burgundy to go around!

92 Points – Jane Anson “Crystalline and clear, fresh on the nose, lightly fragrant with white floral notes and lemon, quince, pear and apple notes. Fresh and really lively, zesty lemon with a butteriness that coats the mouth instantly with soft flecks of caramel, curd, toast and vanilla. Easy to drink and enjoy, well made with energy and sustains the flavour to a long, lingering finish. Mouthwatering and fun, not the most complex but I love the weight and texture this has.”