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2016 Chénas
La Soeur CadetteValentin 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
Wine Type: | red |
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% |
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About The Producer
Domaine de la Cadette
About The Region
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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Kermit once said...
Kermit once said...
If you're looking for value, look where no one else is looking.
Inspiring Thirst, page 211