2009 Pierre-Marie Chermette Domaine du Vissoux Beaujolais V.V. Cuvee Traditionelle

Pierre-Marie Chermette is located in the hamlet of Le Vissoux in the southern Beaujolais region. With his wife Martine, Pierre-Marie owns and operates Domaine du Vissoux. The estate has been in existence since the 17th century, and Pierre-Marie’s family has been involved in winemaking in the region for generations. Pierre-Marie studied oenology at the University of Dijon before devoting himself full time to the family estate. Over the years the couple has acquired vineyards throughout the Beaujolais region, and they were among the first in the area to use sustainable agricultural practices. The estate makes red and white wines, and has been complimented in the New York Times and elsewhere for raising the quality of winemaking in Beaujolais. Wine Advocate has noted that “Chermette has successfully expanded from his base in southern Beaujolais without quality in any way suffering; on the contrary his mastery of the northern Beaujolais crus is now also a fait accompli.”

Beaujolais is the Côte d’Or’s big, boisterous neighbor to the south. At 34 miles in length and nine miles across, it is twice the size of Rhode Island. Though it is technically a part of Burgundy, Beaujolais’ wines are quite different from the northern Burgundies. A big reason is that 99% of the grapes grown in Beaujolais are Gamay, a relative of Pinot Noir but with a lighter skin, less tannin, and lower acidity. Gamay is easier to grow and ripens before Pinot Noir, and though it is often dismissed by wine connoisseurs, it can make outstanding wines. Beaujolais is also distinctive in that most winemakers there use a process called carbonic maceration, which means that grapes are not crushed but dumped into large vats where the weight of the grapes eventually crushes those at the bottom. Unbroken grapes begin fermenting inside their skins, helping give the wines of this region their intensely perfumed, fruity character. There are numerous appellations within Beaujolais, but the most prestigious are the ten Cru Beaujolais. Each of those ten Crus has its own village or vineyard appellation. Beaujolais’ reputation suffered in the late 20th century when French wine marketers created a demand for Beaujolais Nouveau, two-month old wine made from the recent harvest and released the third weekend in November. The wines are thin and meant to be drunk immediately, and though made from Gamay, they have little else in common with the more serious Beaujolais wines.

The Gamay grape produces a light, versatile and food-friendly wine. It is best known for making Beaujolais Nouveau, but it is also grown in Loire and Tours. Thankfully the 14th C. Duke of Burgundy’s degree to ban the grape did not spread through all of France.