2022 ChevernyDomaine du Salvard
France | Loire
$22
Producers
Nicole Chanrion’s son Romain recently joined her full time and this new cuvée is his brainchild. Made from Gamay, using direct press, this white wine has no—or very few—peers in Beaujolais. Open this bottle, bearing notes of stones, pear, and citrus, as a refreshing, mineral apéritif or alongside your favorite fresh seafood. You will be amazed that the same grapes can result in both this and Chanrion’s outstanding red Côte-de-Brouilly.
—Tom Wolf
Wine Type: | white |
Vintage: | 2019 |
Bottle Size: | 750mL |
Blend: | Gamay |
Country: | France |
Region: | Beaujolais |
Producer: | Nicole Chanrion |
Vineyard: | .27 ha, Planted in 1970s |
Soil: | Clay |
Farming: | Lutte Raisonnée |
Alcohol: | 12.5% |
Nicole Chanrion France | Beaujolais | Côte-de-Brouilly
Nicole Chanrion France | Beaujolais | Côte-de-Brouilly
Nicole Chanrion France | Beaujolais
Guy Breton France | Beaujolais | Côte de Brouilly
Domaine Chignard France | Beaujolais | Juliénas
Jean-Paul et Charly Thévenet France | Beaujolais | Régnié
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.
Guy Breton France | Beaujolais | Chiroubles
Alex Foillard France | Beaujolais | Beaujolais-Villages
Domaine Dupeuble France | Beaujolais | Beaujolais
Quentin Harel France | Beaujolais | Morgon
Domaine Dupeuble France | Beaujolais | Beaujolais
Domaine Dupeuble France | Beaujolais | Beaujolais
Alex Foillard France | Beaujolais | Côte de Brouilly
Jean-Paul et Charly Thévenet France | Beaujolais | Beaujolais
Jean Foillard France | Beaujolais | Beaujolais-Villages
Château Thivin France | Beaujolais | Côte de Brouilly
We only import wine we drink and enjoy ourselves, directly from the source.
Our wine tastes the same in your home as it did where it was bottled in Europe.
Like the long-term relationships we build with growers, we build long-term relationships with our clients. Have a question? Need wine advice? Just give us a call—510-524-1524.
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
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