Appellation Wines

P'tit Grobis Rouge 2019,

Nicolas Chemarin
Nicolas Chemarin, nicknamed P'tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winegrowers on his family estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and produced his first vintages in 2006. In 2008, he acquired additional vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils over gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his delicious and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.
P’tit Grobis rouge is a wine of incredible vitality, capable of converting even the most refractory to Beaujolais. It is Nicolas’s most personal vintage, which he named after his nickname in the country. One hundred percent Gamay in the Beaujolais-Villages appellation, it is delicious, fruity, mineral and taut. Gamay noir à jus blanc at its most enjoyable, gurgling but with elegance.
Natural wine with no added sulfites.

Goes with: Game birds, Furred game, Red meats, Roasted meats

Muscat Origin White 2018,

Jean-Marc Dreyer

With Muscat Origin 2018, Jean-Marc Dreyer revisits this emblematic Alsace grape variety by working it with whole bunch maceration. This process, carried out over two weeks, gives the wine a subtle tannic structure, remarkable aromatic complexity, and a beautiful freshness. Far from the Muscat often perceived as exuberant, this cuvée reveals an elegant and refined expression, while preserving the grape variety's floral signature.

A macerated wine of great finesse

Produced from Demeter-certified biodynamic viticulture, this Muscat is vinified naturally, without added sulfites, to respect the integrity of the fruit and the terroir. The skin maceration allows for the extraction of a delicate texture, providing a slightly tannic sensation and noble bitters, balanced by a lively and thirst-quenching acidity. Unfiltered and unclarified, it expresses a rare purity and sincerity.

A tasting under the sign of freshness

Behind its slightly cloudy golden color, this Muscat Origin reveals a subtly perfumed nose, with notes of white flowers, citrus zest, and herbs. On the palate, the elegant bitter notes of the Muscat gradually reveal themselves, balanced by a sharp freshness and a subtle tannic structure that adds depth. A lingering, saline finish prolongs the pleasure.

Food and wine pairings and tasting moments

Served around 10-12°C, this macerated Muscat is a true ally of seafood and cooked fish. It will brilliantly accompany warm langoustines, grilled lobster or spider crab, enhancing their texture and salty sweetness. It can also be surprising when paired with spicy Asian cuisine or a ripened washed-rind cheese.

Magnum Les Vignes de Jeannot Red 2017

Nicolas Chemarin

This red wine from the Beaujolais-Villages appellation (of course, 100% Gamay), offering a more than reasonable price-quality ratio, comes from old vines that belonged to Jean Chemarin, ancestor of our current winemaker: hence the name on the label. A freshness that is explained by the altitude of the plot (450 meters). This wine has undergone two years of aging, half in vats and the other half in Burgundy barrels. He is charming, captivating, fruity, with beautiful notes of strawberry.

Find out more

Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.

Magnum Le Rocher Red 2017

Nicolas Chemarin

Le Rocher is made from Beaujolais Gamay grapes grown in the Combe Fleurette area, at an altitude of 550 meters and on an average 40% slope, facing south, on a plot of blue granite with very shallow soil. The 25-year-old vines rest on a rocky outcrop. The harvest is left to vat for 40 days in whole bunches with regular turning. After pressing, the young wine is aged on fine lees in Burgundy oak barrels. Bottling is done in the waning moon, without fining or filtration. This infinitely silky and delicious red, very mineral and very straight, will accompany meats in sauce, noble fish and even chocolate desserts.
Tasting temperature: between 14 and 16 °C.

Natural wine without added sulfites.