All Domaine du Vissoux’s wines

Les Beaujolais

Beaujolais Cuvée traditionnelle Vieilles Vignes

Beaujolais Cuvée traditionnelle Vieilles Vignes

This wine is emblematic of the estate where, from 1986, we wanted to bring back the Beaujolais of yesteryear. This cuvée is crafted to pure Beaujolais tradition: it does its Easter duty in big oak tuns, is fined using egg white, it is not chaptalised and undergoes only the lightest of filtering. The lively, intense fruitiness is very close to the grape itself. Concentration and freshness in the mouth make this a Beaujolais with character.

Personality of the cuvée

This cuvée was created in 1986 under impetus from our friend Jean Brouilly, who used to be a ‘starred’ master chef in Tarare and who wanted a very natural Easter cuvée. This was at a time when the fashion was for Nouveaus with banana flavours. We decided to make a cuvée to buck the trend: a Beaujolais as close as possible to its parent grape, non-chaptalised and vinified using the traditional method, hence its name. It has been much emulated since then!

From the vine to the glass

Grape variety: Gamay 4 hectares in St Vérand well-sited on dark granite soil; even though it is in a limestone-clay area. In Saint Vérand we are on a granitic enclave on a soil similar to that in Beaujolais Villages. Old 35 to 85 year old vines south-west facing Pruning: universal cordon + goblet Integrated vinegrowing. Manual harvest at full ripeness. Traditional semi-carbonic Beaujolais vinification, 6-day maceration in cement or stainless steel vats, no yeast seeding or chaptalisation, minimum SO2, pneumatic pressing. Maturing: 4 to 6 months in old oak tuns.

Serving

enjoy it within 2 to 4 years for its peak.
Serving temperature: 13 °C.

Matching it with food

Pumpkin and bacon risotto, delicatessen meats, pork, rabbit and poultry terrines, poultry mousse, snails, hot Beaujolais sausage, grilled meats, pan-fried veal liver, shepherd’s pie, red and white meat, grilled rib of beef, meat in sauce, andouillette, rabbit, poultry, camembert, chocolate desserts.

Tasting notes

Robe - crimson.
Nose - intense ripe small red fruit including crushed strawberry and raspberry, sometimes a little hard liquorice at the end
Palate - purity of fruit, freshness and finesse.

Notes

Dis vins Editions « D.V.E » : 87/100
Beaujolais aujourd’hui : 16/20
Revue du Vin de France Millésime 2013 : 14.5/20
Robert Parker Millésime 2013 : 88 /100

other Domaine du Vissoux wines


Martine and Pierre-Marie CHERMETTE - Domaine du Vissoux - 69620 Saint-Vérand - France

Tel: +33 (0)4 74 71 79 42 - Fax: +33 (0)4 74 71 84 26 - email: domaineduvissoux@chermette.fr


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