Processing Your Order...

Search for ""

$20 off your $100 order*. Use code 20NEW

$20 off your $100 order*. Use code 20NEW

There was an error redeeming your code.

*New customers only. One-time use per customer. Order must be placed by 5/31/2019. The $20 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, 187ML splits, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wine

Domaine Chasselay Beaujolais Les Grands Eparcieux 2008

Gamay from Beaujolais, Burgundy, France
    750ML / 0% ABV
    Other Vintages
    All Vintages
    Currently Unavailable $11.99
    Try the
    11 99
    11 99
    Save $0.00 (0%)
    Ships Mon, Jan 1
    Limit 0 bottles per customer
    Sold in increments of 0
    0
    Limit Reached
    0.0 0 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)

    0.0 0 Ratings
    750ML / 0% ABV

    Winemaker Notes

    Critical Acclaim

    All Vintages
    Domaine Chasselay

    Domaine Chasselay

    View all products
    Domaine Chasselay, France - Other regions
    The Chasselay family is one of those deep-rooted European families that can trace their lineage way back—in this case to 1418 and to the very place where they farm grapes today! That would be in the village of Chatillon d'Azergues in the Pierres Dorees, the land of the golden stones, so called because of the local limestone quarried for buildings. The stone is ochre-colored, and gives villages here the hue of the sun.

    This is the southern half of Beaujolais, the place where affluent Lyonnais families built country estates a short ride outside of their city. The architecture is frequently grand and regal, the villages are often darling postcards, and the wine is ostensibly simple—all straight Beaujolais, sans a hyphenated villages designation, let alone that of a cru. The land here is flatter, the soil richer, and mixed with Beaujolais's northern granite there is a good amount of limestone (which can make for fine whites). The average Gamay tends to be lighter than its sibling to the north, and for sure it is less expensive.

    But that is the average. Fabien Chasselay, his sister Claire, and their father Jean-Gilles make any number of cru Beaujolais from rented parcels, but they take every bit as much pride in their own old vines in Chatillon d'Azergues. They have farmed organically since 2000, received certification in 2006, harvest later than most, and they have always undertaken fermentations with indigenous yeast and without sulfur additions (the latter is done lightly at bottling). It's worth noting too that Fabien did a part of his training at Domaine Bruno Clavelier in Vosne-Romanée, and he came to favor a degree of de-stemming rather than doing Beaujolais' traditional, 100% whole cluster fermentations. The result of all of this is Beaujolais of unusual succulence and pithy fruit.

    The domaine owns 30 acres of vines in the Pierres Dorees. Fifteen of those acres, parsed among many parcels, are reserved for the cuvee Quatre Saisons. Some parcels grow in limestone soils, others in granitic soils. The average vine age is fifty-five years old. Fermentation is done with roughly half the grapes de-stemmed, and the other half kept whole on the clusters. The wine is raised for roughly four months in huge, old wooden casks, and production averages 1,650 cases annually.

    Image for Beaujolais content section

    Beaujolais

    View all products

    The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.

    Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.

    Four styles of Beaujolais exist though most is sold under the basic Beaujolais appellation. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Beaujolais-Villages, which must come from the hilly northern part of the region, offer reasonable values with some gems among them. The superior section are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.

    Image for Gamay content section

    Delightfully playful, yet at its best capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines from Beaujolais and parts of the Loire Valley. While it has received some criticism for its role in Beaujolais Nouveau—a decidedly young, charming and fruit-driven wine—the Gamay grape is very capable of producing serious wines. The variety is also widely planted in Savoie, Valle d'Aosta and Switzerland, and has recently found success on a small but growing scale in Oregon.

    In the Glass

    In its simplest form as Beaujolais Nouveau, a wine released just a couple of months after harvest, Gamay is fresh and full of cranberry and cherry candy flavors. But Gamay is capable of much more. The region of Beaujolais is divided into Villages and Crus, where granite-rich soils and conditions are perfect for Gamay. The Villages and Crus wines, given more time on the vine and in the winery, are capable of improving with age and offer dark blackberry or ripe cherry flavors with enticing aromas of baking spice, violets and dark wet earth.

    Perfect Pairings

    Gamay is delicious on its own; the simpler bottling can even benefit from a light chill before serving. It is the quintessential picnic red and goes well with simple charcuterie, country pâté and terrines. Gentle tannins and bright acidity make it a great option with Asian food, even dishes with a bit of spice. Gamay is also great with poultry, especially duck or Thanksgiving turkey with cranberry sauce.

    Sommelier Secret

    Within Beaujolais, there are ten different Crus, or highly ranked grape-growing communes. Each one has its own distinct personality—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is serious, structured, and age-worthy, capable of rivaling some red Burgundies.

    ZZZREFPRODUCT204351 Item# 204351