All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
World Wine – High-pitched black raspberry, cherry and lavender scents, along with hints of smoky minerals and blood orange. Fresh, sappy and light on its feet, offering tangy red and dark berry flavors that open up and deepen with air. Quite approachable already, showing no obvious tannins and finishing spicy and long. 90 points, Josh Raynolds, Vinousmedia.com, Feb 15
About This Wine
Chermette's Poncié cuvee - drawn from 4.5ha of 45 year old vines on pink granite soils rich in mica and quartz - usually delivers Chermette's most thirst quenching and seductive cru bottling. The 2016 is true to form; "élégant et aérien" says Pierre-Marie (which very roughly translates as delicious :). The high altitude and south-easterly inclination of this site always encourages a sense of brisk energy and this translates into a racy brew with red fruit, mineral and floral aromas and flavours, juicy texture and svelte tannins. Finesse + here and already great drinking.
|Brand||Domaine du Vissoux|
Wines from Beaujolais
The Beaujolais region is in the southern part of Burgundy or the central-right part of France near the Swiss city of Geneva. While administratively considered part of the Burgundy wine region, the climate is closer to Rhône and the wine is sufficiently individual in character to be considered separate from Burgundy and Rhône.
Beaujolais is synonymous with the Gamay grape, as that is almost all of what they make there. Gamay is a red grape with thin skins and so produces red wine with low tannins. Gamay from the region also tends to be very light-bodied for a red wine and relatively high in acidity.
The region is also renowned internationally for it’s use of carbonic maceration. This is a winemaking technique where whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Normally, wines are crushed to free the pulp and juice which is then fermented with yeast to convert the sugars into alcohol. Wines that are made by carbonic maceration are fruity and are very low in tannins as they haven’t had as much skin contact. Wines are also ready to drink quickly but lack the structure for long-term aging.