Romain Chamiot

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Our recent foray into the Savoie has brought us wines so compelling that we decided to return to the region in search of new appellations to add to the portfolio. A chance encounter with a bottle of Romain Chamiot’s Aprémont at the table of Francois Bitouzet in Meursault led to this estate, as Francois and Romain were classmates in Beaune several years ago.

The Chamiot family has owned vineyards in the picturesque Apremont appellation of the Savoie for several generations, and the young Romain has recently taken the reigns from his grandparents to continue the lineage. Seven hectares scattered among 30 parcels, nearly all planted to the local white cepage Jacquère, make up the vast majority of the domaine. A miniscule 0.2ha parcel of Mondeuse, near the cepage’s de-facto capital of Arbin, also registers on their holdings, however not enough is made for export.

Most of the vines are tended by hand, due to the slopes characterizing much of the region. A few flat parcels in the valley are farmed by tractor. A large percentage of the vineyards are planted to old vines, the majority 40 to 50 years of age, with some parcels reaching 80 years from the original date of planting. Harvest usually extends over a two-week period and is done parcel-by-parcel as the grapes ripen.

Chamiot-Apremont Aprémont: A pleasant and straightforward wine, it is clean and lively on the palate, with a bit of flesh brought about by a few grams of residual sugar. All stages of fermentation and elevage are in cuve (a mix of stainless steel and enamel), and the mountainous terrain, coupled with a dry climate, keep the grapes clean and free of moisture-related problems, allowing for an exceptionally low addition of sulphur.
chamiot-mondeuse Romain exploits a minuscule 0.2-hectare hillside parcel of 80-year-old Mondeuse in Apremont itself. After a natural fermentation in stainless steel, the wine spends a year in older barriques before bottling. It is a particularly vibrant, complex Mondeuse, the old vines lending it a deeply sappy and concentrated fruit character. Only 40 or so cases make their way into the US each vintage.
Download Chamiot tech sheet
Domaine NameChamiot Romain
Family/Owners NameChamiot
How many years has the family owned the domaine?Early 1990
How many generations?3
How many hectares of vines are leased?0.6
How many hectares of vines are owned? 7 ha
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Lutte raisonnee, Reasonned treatments, Vineyard grassed
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? How do you fertilize?By hand: -       Pruning -       Binding-       De-budding -       Tying-up. By machine: -       Treatments-       Clipping -       Harvest Organo-mineral fertilizer (200kg/ha)
Do you sell off any of your wine en vrac/allo sfuso?0.15
WINE 1Apremont 2015
AppellationVin de Savoie
# of bottles producedAbout 40 000
Grams of Residual SugarBetween 4 and 5 g/l
Vineyard/lieu dit name(s) and locationsPierre Hachée, Saint Vit, le lalambier, Les Moulins, Fontaine large, Charpenay
Exposures and slope of vineyardsMainly East Slopes from 0 to 30%
Soil Types(s)Clay-limestone
Average vine age (per vineyard)50 years
Average Vine Density (vines/HA)8000 vines/ha
Approximate harvest date(s)September 25th
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Humid summer Hot in September Since 2007, weather conditions are more and more similar: -       Hot Spring -       Humid and cool summer -       Scorching late August and early September
% whole cluster, % destemmedWhole cluster
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaisonFermentation for 2 months
Duration of contact with lees4 to 6 months
Select or indigenous yeast?80% indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization1-    Harvest 2-    Pneumatic pressing 3-    Settling for 24 hours 4-    Fermentation for 1 or 2 months 5-    Chaptalization 6-    Malolactic fermentation 7-    Ageing on lees 8-    Fining
Elevage: vessel type(s) and size(s)Stainless-steel tank
Duration of elevageFrom 4-6 months to 12 months
Duration of bottle ageing before release to US market2 to 8 months
Do you practice fining and filtration? If yes, please describeFining with Bentonite Plate filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2: 6 g/hl on must 4 g/hl when the fermentation is done 30 mg of free sulfur for bottling
Commentaire sur le millésime courant
-Nice vintage, very mineral and well balanced.
Small quantities of grapes because of vine diseases.
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