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While Beaujolais has the reputation of being simple, juicy, and chuggable, that does a disservice to the wines produced by masters like Pierre-Marie Chermette. Pierre-Marie and Martine Chermette were among the first in Beaujolais to use sustainable agricultural practices, eschewing chemicals in the vineyard in favor of soil health, low yields, and minimal intervention in the cellar. Wild yeast fermentation, minimal sulfur addition, and no filtration whenever possible are the normal procedures, and the wines are aged in traditional, floor-to-ceiling neutral oak casks. This cuvée was created in 1986 at the urging of Jean Brouilly, a master chef in Tarare who needed a very natural, old-school wine for Easter. From four hectares of old gamay (35-85 year old vines) growing in dark granite soils in St. Vérand, this remains faithful to its traditional beginnings, 30 years later. Shiny ruby in color, it displays a beautiful nose of floral and wild red berry notes and a touch of white pepper that open up gently in the mouth with a silky, refined texture and a touch of spice on the finish. Sustainably grown.