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Chantereves, L'Intrus Blanc, 2018


Get 10% off purchases of 12+ bottles of wine. (Use code 10OFF at checkout.)

100% Viognier, organically grown. Twenty year old vines on rounded river rock soil at 400-420 meters altitude, from near Valréas. Ten days carbonic maceration, indigenous yeast fermentation, no sulfur, chaptalisation or acidification during vinification and only a small dose of sulfur at bottling. This is a tangy, savory skin-contact wine.


  • Pick up today at 929 Broadway
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If there is a winemaking category for clean, transparent and terroir driven Burgundy made by a wife and husband, micro-negotiant team than Tomoko Kuriyama and Guillaume Bott of Maison Chantereves would be the super stars. Actually they are basically super stars anyway!

Here is how our colleague, John Truax, explains things (he has visited Chantereves more than anyone):

"The immaculate and precise winemaking at Chanterêves is inspired by old wisdom and new techniques. Both Guillaume Bott and Tomoko are trained enologists. For whites they press the whole cluster grapes with light or no SO2 addition to the must. Only indigenous yeasts, natural malolactic fermentation. No fining, sometimes one light filtration of about 50% of the final blend. Red wines are all 100% whole cluster fermented. No mechanical pump-overs. Punch downs are done with their feet. The wines are bottled in January or February after two winters in their cold cellar. Fermentation is in old oak and the wines are aged in used oak barrels. Rarely are any new barrels used."


  • Grape Variety


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  • Body

    Medium Bodied