Founded in 2010 and based in Savigny-lès-Beaune, Domaine Chanterêves has rapidly established itself as one of Burgundy’s most compelling new-wave micro-négociant-turned-domaine projects. From the outset, the wines have been driven by a clear philosophy: purity, finesse and an unfiltered expression of place, achieved through meticulous viticulture and restrained, thoughtful winemaking. 

Behind the domaine are Tomoko Kuriyama and Guillaume Bott, a partnership that blends international perspective with deep Burgundian roots. Tomoko, originally from Japan, trained at Geisenheim before working in Germany and then Burgundy, notably at Simon Bize and as a long-standing contract vigneron at Chandon de Briailles. Guillaume, Burgundian born, studied in Beaune and honed his craft at Domaine Leflaive-adjacent Sauzet before joining Patrick Bize at Simon Bize, where the pair first crossed paths. Since 2020, Tomoko has been fully dedicated to Chanterêves, overseeing both vineyards and cellar with exacting care. 

Alongside carefully chosen fruit contracts, primarily in the Côte de Beaune, Tomoko and Guillaume have steadily built their own vineyard base. Old-vine Aligoté between Ladoix and Corgoloin, followed by parcels in the Hautes-Côtes de Beaune, Chorey-lès-Beaune and Savigny-lès-Beaune, mark an important evolution from négociant to domaine.  

Viticulture sits at the heart of the project. The domaine’s own vineyards are farmed organically, guided by biodynamic principles and phytotherapy inspired by the research of Eric Petiot. Chemical inputs are avoided entirely. Instead, the focus is on soil health, biodiversity and gentle intervention: limited ploughing, permanent cover crops, horse-drawn tillage in select parcels, and the sowing of diverse plant species to improve soil structure and water retention. Treatments are adapted grape by grape, using minimal copper, milk sprays or low-dose sulphur blends depending on variety and conditions. 

In the cellar, the same light touch prevails. Whites are long-pressed, fermented with ambient yeasts and aged patiently in seasoned barrels before resting in tank, with no fining or filtration and only minimal sulphur at the final stages. Reds have been entirely whole-cluster since 2014, fermented naturally and handled gently to preserve fragrance, texture and energy. Across the range, intervention is kept to a minimum, allowing site and season to speak clearly. 

The resulting wines are heartfelt, precise and transparent. Burgundy interpreted with sensitivity rather than force, and with a clear sense of intention from vine to bottle.