Raphäelle Guyot, Calliope 2024

Raphäelle Guyot, Calliope 2024 is a fresh, precision-driven Chardonnay that captures the more southern, sun-kissed side of Burgundy. Sourced from parcels near Mâcon and in northern Beaujolais, it offers a vibrant, contemporary expression of the grape without losing its Burgundian poise. This cuvée is ideal for drinkers who enjoy Chardonnay with energy, texture, and a gentle touch of oak rather than heavy richness.

Tasting Notes
In the glass, Calliope 2024 shows a pale straw to light lemon color with subtle green reflections, signaling its youthful freshness. The nose is bright and expressive, with notes of citrus zest, green apple, white peach, and pear, layered with delicate floral hints of acacia and spring blossoms. A fine, understated touch of oak adds nuance in the form of light vanilla, almond, and a faint brioche edge. On the palate, the wine is crisp and lively, driven by a clean line of acidity that balances its soft, rounded fruit. Expect flavors of lemon, lime, and stone fruits alongside a gentle creaminess from the barrel aging, culminating in a mineral, slightly saline finish. The oak is well-integrated, adding texture rather than overt flavor. Calliope 2024 is crafted primarily for enjoyment in its youth, with enough structure to evolve over the next 2–4 years, gaining a bit more roundness and complexity while retaining its freshness.

Production
Calliope 2024 comes from a blend of two distinct parcels: one near Mâcon in southern Burgundy, where warmer conditions promote ripe, generous fruit, and another in the northern reaches of Beaujolais, where slightly cooler influences add lift and tension. The grapes are directly pressed to preserve purity and delicacy, then undergo fermentation in tank to retain brightness and aromatic clarity. After fermentation, the wine is aged for around six months in oak barrels, building texture and subtle complexity without overpowering the Chardonnay character. A light filtration before bottling helps maintain clarity while keeping as much flavor and character as possible.

Food & Serving
This Chardonnay is a natural partner for lighter, refined dishes—think seafood such as grilled sea bass, scallops, or shrimp, as well as chicken in lemon and herb sauces, fresh goat’s cheese, and simple vegetable dishes like asparagus, fennel, or zucchini risotto. Its balance of freshness and gentle creaminess also makes it a versatile aperitif wine with charcuterie and mild cheeses. Serve well-chilled but not icy, ideally around 9–11°C (48–52°F), to let the fruit and subtle oak express themselves. Decanting is not essential, but opening the bottle 15–20 minutes before serving or giving it a quick splash in a small carafe can help the aromas unfurl.

Producer
Raphäelle Guyot is part of a new generation of Burgundian and Beaujolais winegrowers rethinking classic terroirs with a lighter, more terroir-transparent touch. Working on carefully selected parcels in and around southern Burgundy, she focuses on precise, thoughtful viticulture and minimal-intervention winemaking to highlight freshness, texture, and drinkability. While still a relatively young name compared with historic estates in the region, Guyot’s wines have quickly gained attention among sommeliers and wine enthusiasts for their clarity, balance, and modern elegance, signaling an exciting future for this up-and-coming producer.

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