Region: France - Beaujolais
Grapes: Gamay
Alcohol: 13%
Notes on the Wine
This is the essence of Beaujolais: fruity, fresh, easy and crunchy with the tartness of fresh red berry fruit: Morello cherry, raspberry, strawberry. A wine to enjoy with friends “par excellence” just sit back and relax. It makes a great partner to a wide variety of circumstances and dishes. It is perfect with a barbecue or ploughman’s.
Notes on the Producer
Importer Peter Weygandt: I search out wines as naturally made as possible; but only if this contributes to the wine being better. Domaine du Vissoux may just be the most perfect expression in my whole portfolio of what I seek, for this very ability to be natural and great, at once. First natural. How’s this: Pierre Chermette’s yields are so low and the grapes so naturally ripe that he does not chaptalize. He uses only indigenous yeasts (no “banana yeast” culture). Then a traditional, longer fermentation, aging in Oak foudre and bottling for us with no filtration, and without adding any sulfites, in most vintages. It is as natural a Beaujolais as one could have had in a café in Lyon in the 1940’s. As for quality, Domaine du Vissoux is the Beaujolais at Willi’s Wine Bar in Paris, Cave la Grande, and just about every top Bar-A-Vin in Paris and Lyon. Combining tradition and modernity, Martine and Pierre-Marie Chermette are fully committed to making flawless, authentic terroir wines; white, rosé and red Beaujolais, Brouilly, Fleurie, Moulin a Vent, Cremant de Bourgogne and Créme de Cassis made using their own blackcurrants.
