Presentation
Located in Pernand-Vergelesses, this family estate is one of the oldest in the region, with a winemaking history dating back over 250 years. Today, Vincent Rapet and his wife Sylvette manage the estate, perpetuating the legacy of their ancestors Roland and Robert Rapet. With 21 hectares of vines located in Pernand-Vergelesses, Aloxe-Corton, Savigny-lès-Beaune, and Beaune, the estate produces wines of great purity, practicing sustainable agriculture. The whites, aged on fine lees, offer magnificent mineral tension, while the reds develop a refined structure through long macerations and precise aging in oak barrels. Its strong point? A perfect alliance between tradition and technical precision, giving birth to elegant and balanced wines.
Location
The name Chorey is derived from the Latin Canus, meaning “chariot.” The village lies along the ancient Roman road linking Autun and Besançon, a route that attracted numerous horses and two- or four-wheeled carts as early as Antiquity.
Terroir
Our old vines in Chorey-les-Beaune sink their roots into marl-limestone alluvial soils with stony subsoils and iron-rich streaks, carried down over millennia from the slopes of Savigny and Aloxe.
In the vineyard
Key vineyard stages include vine treatments and soil management practices.
Harvest
We hand-pick the grapes into small crates. A sorting belt allows us to carefully fill the vats while selecting the best bunches.
Winemaking
Fermentation lasts around 15 days, with regular punching down to extract colour and richness from the skins before pressing.
Ageing
The wine is aged in oak barrels, 20% of which are new. Racking is done using a manual bellows system, avoiding the use of pumps.
Varietal
Pinot Noir : 100%
Specifications
Serving
Serving temperature: 14–16°C
Ageing potential
3 to 5 years
Tasting
On the nose, red berries dominate raspberry and morello cherry. The palate is round yet well-structured, delicate, with fine-grained tannins bringing depth and balance.
At nose
Raspberry, morello cherry, red berry aromas
On the palate
Round and delicate with a firm structure and fine tannins
Food pairings
A versatile Burgundy that works wonderfully from the aperitif onwards, either solo or with a tapas board. It pairs beautifully with beef carpaccio, meat-based risotto, pot-au-feu, sautéed chanterelles with homemade garlic-parsley butter, or grilled white meats.
