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Domaine Cheysson Chiroubles 2009

Gamay from Beaujolais, Burgundy, France
  • RP91
12% ABV
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12% ABV

Winemaker Notes

Bright, red & shiny with an upfront nose of bright mixed berries and great gamay aromas. The taste is very characteristic of Gamay with many layers to please you. It is smooth, well balanced & structured with a long finish. Perfect with roast chicken or lighter meat dishes. A great example of a well made Beaujolais.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
After being delighted to discover Jean Pierre Large’s wines with his 2006 (reviewed in issue 178) I somehow, reprehensibly, missed out on tasting either of the two subsequent vintages, but the Domaine Cheysson 2009 Chiroubles confirms the existence of major talent, not to mention the presumption of excellent terroir. Red raspberry and red currant mingle with black tea and peony in the nose, then combine vividly – right down to the tart, invigoratingly bitter crunch of their seeds – on the palate, with smoky, saline, and alkaline accents. There is a saline, exuberantly tart berry-brightness to the finish that positively exhilarates. The 2006 was still lovely 12 months ago, and I would expect this exceptional value 2009 to be worth following for 5-6 years.
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Domaine Cheysson

Domaine Cheysson

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Domaine Cheysson, Beaujolais, Burgundy, France
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This estate in Beaujolais, was established in 1870 when turnips were more plentiful than grapes! Today, Jean- Pierre Large makes outstanding Cru Beaujolais that consistently wins medals of excellence. Clos les Farges, is a single vineyard with 45 year old vines that yields concentrated jammy wine. Quality is ensured at every step of the process, by the knowledgeable Jean Paul. When it comes to the vines and wines, the family motto is patience & love, which Emile Cheysson had declared the key to a successful and delicious Chiroubles!

Beaujolais

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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.

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.

VIGCHEYCHIR_2009 Item# 112054