Who makes it
Cellier du Château de la Chaume is a négociant, the Burgundy term for a wine merchant, with a white range that includes Bourgogne Chardonnay, Petit Chablis and Chablis. Michel-Paul Gayot owns the business, and Michael Gayot is the winemaker.
The working philosophy combines sustainable agriculture with respect for viticultural tradition. The wines are presented through familiar Bourgogne and Chablis names, while the cellar work gives the bottles different ageing paths.
Where it grows
Corgoloin is the last commune of the Côte de Nuits before the transition to the Côte de Beaune. Cellier du Château de la Chaume is located in Corgoloin, at 21700 Corgoloin.
The range reaches beyond the home commune through its labels. Bourgogne Chardonnay names the regional wine and its grape, while Petit Chablis and Chablis use appellation names associated with white wines from Chardonnay.
How it is made
The cellar
Vineyard work favours soil work and limits synthetic molecules. The approach keeps the farming action concrete, with attention directed toward the ground beneath the vines.
Petit Chablis is aged for 6 months on lees in stainless steel tanks and undergoes 100% malolactic fermentation. Lees are spent yeast cells, and ageing on them can add roundness and savoury texture. Malolactic fermentation converts sharper malic acid into softer lactic acid.
What they make
The range includes Bourgogne Chardonnay 2023, Petit Chablis 2023 and Chablis 2022. The first two are white wines built around Chardonnay, while Chablis adds another appellation name to the range.
Bourgogne Chardonnay carries the regional Bourgogne designation. Petit Chablis and Chablis place the wines within the Chablis family of appellations, giving the bottles different geographical names even when the grape remains central.