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  • Vineyard Area: 14.6 ha
  • Soil Type: Clay-Limestone
  • Varieties Cultivated: Pinot Noir
  • Country: France
  • Winemaker: Hubert Chauvenet-Chopin and Evelyne Chopin

About

 
Domaine Chauvenet-Chopin is known for their classic, delicate style of red Burgundy from the villages of Nuits-Saint-Georges, Vougeot and Chambolle-Musigny. Hubert Chauvenet began farming his family’s domaine in 1975, and when he married Evelyne Chopin of Comblanchien’s Domaine Chopin-Groffier in 1985 they began working their families’ vineyards together. Hubert worked alongside his father-in-law, Daniel, until Daniel retired in 1996. (Though retired, Daniel still works in the vineyards; he is the first to arrive in the morning and the last to leave in the afternoon!) In 2001 Hubert and Evelyne formally merged the two domaines into Domaine Chauvenet-Chopin, and they continue to embrace the commitment to sustainable practices in the vineyards and the traditional family style.
 
The Chauvenets’ cellars are located in Nuits-Saint-Georges, and their vineyards are composed of 14.6 hectares in the Côte de Nuits. In Nuits-Saint-Georges, they farm premier crus Aux Argillas, Les Chaignots, Les Mergers and Aux Thorey, as well as AOC Nuits-Saint-Georges from the northern part of the appellation. In addition, they work a parcel in AOC Chambolle-Musigny, AOC Vougeot and grand cru Clos de Vougeot. The Chauvenets embrace sustainable farming practices and work their vines with great care. They emphasize canopy management as an important component of the overall health of the vines. Depending on the terroir, certain vineyard rows are plowed to introduce oxygen into the earth and lend rigor to the roots, and cover crop is allowed to grow between other rows to lend nutrients to the soil. Leaf pulling is employed at the end of the season to increase aeration and promote ripeness. When it comes to yields, the Chauvenets are aggressive: they use de-budding in the spring and perform a green harvest later in the season to lend rigor to the vines and more concentration to the grapes. Depending on the vintage, they average 40 hectoliters per hectare.
 
Chez Chauvenet, there is no set formula to vinifications; they believe in simplicity and tradition, and they adapt to the conditions of each vintage. The grapes are sorted upon arrival in the winery, mostly de-stemmed, crushed and cold-macerated for a few days. Fermentations occur on native yeasts at stable temperatures between 30 to 32°C. The wines are racked gently without the use of pumps. All of the cuvees are aged between 12 to 18 months in oak barrels, 20 to 40 percent of which are new.

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