Beaujolais Village P'tit Grobis Red 2021

Beaujolais Village P'tit Grobis Rouge 2021

Nicolas Chemarin

Nicolas Chemarin's P'tit Grobis Rouge is an incredibly vibrant, fruity, mineral, and taut Beaujolais red, capable of converting even the most reluctant to Beaujolais. This is Nicolas's most personal cuvée, which he named after his local nickname. One hundred percent Gamay from the Beaujolais-Villages appellation, with a light ruby ​​color and elegant gurgling, it represents Gamay Noir à jus blanc at its most enjoyable. Light yet full-bodied, beautifully balanced between fruit and minerality, it offers notes of cherry, morello cherry, and raspberry, while perfectly reflecting the granite mineral substrate so important to Beaujolais wines. Nicely acidic and adaptable to all situations: it is both an aperitif and a tasting wine.

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Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winemakers 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.