Alain Chavy produces restrained, structured, and long-lived white Burgundies from 17 acres of vineyards in Puligny-Montrachet. Alain and his brother Jean-Louis worked with their father from 1986 until his retirement in 1997. The brothers continued to work together until 2003 when they decided to equally divide the 32 acres belonging to Domaine Gérard Chavy. Alain established Domaine Alain Chavy in 2003 and moved to a grand, old house in the village of Puligny-Montrachet, where he lives with his family. Here, Alain constructed a new underground cellar—one of the few in Puligny—where he continues to refine his work in the vineyard and cellar.
This Bourgogne Blanc comes from young vines grown in Puligny where the wines typically show green and yellow fruit, firm acidity and distinctive minerality. This Bourgogne Blanc, while light in body, is taut and fresh in character.
Alain inoculates for fermentation and believes in keeping bâtonnage to a minimum. He uses a combination of 400-liter oak puncheons and up to 10% new Burgundian pièce for the Bourgogne Blanc. “We’re looking for a balance between the fruit and oak character,” explains Alain. “We want the wines’ minerality to show through.”
Wines from Puligny-Montrachet are typified by aromas and flavours of green apple and lemon, so tend to be tauter and firmer on the palate compared to wines from neighbouring villages. Ageing in a small percentage of new French oak barrels lends accents of toast and vanilla. This Alain Chavy Bourgogne Blanc, with its rich texture and toasted flavours, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. It also lends itself well to grilled fish, starches, butter, and toasted nuts.