{"product_id":"domaine-chavy-chouet-meursault-village-les-narvaux-2023","title":"Domaine Chavy‑Chouet Meursault Village Les Narvaux 2023","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eWinery Background and History\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eDomaine 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\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eProducer and Wine Maker\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eRomaric 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 .\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVineyards and Micro Climate\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e“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\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification \u0026amp; Aging Methods\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe 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 .\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003ePale 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\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFood \u0026amp; Wine Pairing\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIdeal 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 .\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eService Methods and Temperatures\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eServe 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 .\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eStorage and Aging Potential\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eEnjoy 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 .\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eGrape Varietals \u0026amp; percentage used\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e100% Chardonnay\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eABV (Alcohol by Volume)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e13.5%\u003c\/p\u003e","brand":"OMY Cellar","offers":[{"title":"Default Title","offer_id":47922325684438,"sku":null,"price":800.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0809\/5465\/4934\/files\/DomaineChavy_ChouetMeursaultVillageLesNarvaux.png?v=1773668494","url":"https:\/\/www.pinotera.com\/products\/domaine-chavy-chouet-meursault-village-les-narvaux-2023","provider":"Pinotera Wines \u0026 Spirits","version":"1.0","type":"link"}