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Fill out your info and we will notify you when the 2016 Chénas Domaine de la Cadette is back in stock or when a new vintage becomes available.


2016 Chénas

La Soeur Cadette

Valentin Montanet of Vézelay is the author of this brand-new cuvée, the severe  frost in Burgundy having driven him south in search of available fruit to purchase.  Luckily,  Valentin  consumes  Beaujolais  with regularity  and  is  well  connected to growers in the region, so he relished the opportunity to vinify one of  his own. The rarest of Beaujolais’ ten crus, Chénas is one for those of us who like  a bit of meat to sink our teeth into. Its firm tannins are enrobed by chewy Gamay fruit, like a cherry pit surrounded by sweet, pulpous flesh.

Anthony Lynch

Vintage: 2016
Bottle Size: 750mL
Blend: Gamay
Appellation: Chénas
Country: France
Region: Beaujolais
Producer: Domaine de la Cadette
Vineyard: 2.5 ha, 45 years
Soil: Granite
Farming: Organic (certified)
Alcohol: 12%

More from this Producer or Region

About Beaujolais

After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.

The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.

Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.

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2017 Raisins Gaulois

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2016 Beaujolais Blanc “Clos de Rochebonne”

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2017 Chiroubles

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2017 Juliénas “Beauvernay”

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2017 Côte de Brouilly MAGNUM

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2017 Beaujolais

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2016 Juliénas

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2017 Fleurie “Les Moriers”

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2017 Côte-de-Brouilly

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2017 Beaujolais-Villages “Marylou”

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Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.

Inspiring Thirst, page 312

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Warnings


Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa