This Just Arrived: Domaine Cheysson’s Clos les Farges 2008 Chiroubles cru Beaujolais
The bottle that belongs on every wine lover’s kitchen counter
This just in.
Robert Parker selects Domaine Cheysson in his new book,
Robert Parker’s Wine Bargains – World’s Best Wine Values Under $25:
Domaine Cheysson (Beaujolais) Chiroubles:
“This lip-smacking yet thought-provoking revelation of quality for its appellation features ripe fresh red raspberries accented by orange zest, white pepper, nut oils, and mineral notes.”
Doesn’t that sound good?
I can’t tell you the number of times Bob and I have sat across the table from each other with our glasses of Chiroubles, marveling at its charms. Gamay may be France’s most under estimated value for always pleasing fruit foward wines with surprising complexity
And you thought you knew Beaujolais!
Remember, this is cru Beaujolais, not just Beaujolais and especially not Beaujolais Nouveau. Cru Beaujolais is a lot closer to red Burgundy than the jolly juice we call Nouveau.
And The New York Times seems to agree :
“Great Beaujolais comes in many shapes and sizes. Domaine Cheysson in Chiroubles makes pretty, seductive wines , enticing for their lithe, floral grace.” -Eric Asimov, The New York Times
Beaujolais is south of Macon and north of Lyon. The land is rolling with small houses planted into the hillsides surrounded by vines. There are 10 villages in Beaujolais which is considered part of Burgundy – just not the Cote d’Or – that are allowed to put their names on the labels because of their superior terroir – terroir being more than just soil, but exposure to the sun and incline and drainage as well. You may have heard of some of these special villages: Moulin-a-Vent, Brouilly, St Amour, Julienas, Fleurie, Regnie, Cote de Brouilly, Chenas, Morgan, and Chiroubles.
Beaujolais is 100% Gamay. Gamay is vinified in small, closed vats using a technique known as carbonic maceration which means that whole grape clusters with their stalks are thrown into a vat and the weight of the bunches naturally frees some of the juice which is then pumped over the top of the grapes.
The fermentation process takes place creating a blanket of carbon dioxide over the grapes, which enhances the color, but prevents the build-up of strong tannins.
Beaujolais is at its best when it is no more than two or three years old when it is at its fruitiest and freshest. You will start to enjoy this wonderful country wine as soon as it arrives. Cynthia Hurley