Domaine Passot Chiroubles 2015
In 1989 under the effect of a good bottle, Dominique marries Rémy as a young winegrower ... .. (never say never). The small Domaine Passot is composed of vineyards, rented, sharecropped. Later in time the purchase of a few plots of vines comes to grow the farm to reach 5 hectares.
Meanwhile Dominique abandons the hairstyle to support Rémy in all the tasks of the profession of vine grower and to develop their domain. Félix, Simon and Marie-Lou expand the family over the years.
2014 was a very big turn for the Domaine Passot! Indeed, the owners of the farm that Dominique and Rémy worked in parallel with Domaine PASSOT (SCEA of RAOUSSET - CHATEAU de RAOUSSET) wanted to separate from their vines, an opportunity not to be passed, Dominique and Rémy then decide create a G roupement F oncier V iticole to acquire with family and friends 6 ha of vineyards of 3 wines: Chiroubles - Fleurie - Morgon and thus wear surface area Passot to 11 ha. The GFV Leo was born, a beautiful story begins.
Meanwhile, Félix pursues his ambitions in the hotel business, Simon will certainly join the Domaine Passot in a few years and Marie-Lou for the moment student to dreams.
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, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.