everyday drinking styled wine with ripe juicy flavours would match nicely with
one of the following: smoked salmon horseradish mousse, roasted sea bass with
tomato coulis and fennel salsa, five-spice pork and green bean stir-fry and
warm jasmine rice salad with shrimp and Thai herbs.
Youthfully light cherry in color, offering red stone fruit on the nose. The
fruit is very stylishly extracted, generous, ripe and not shackled by too much
tannin. The acidity is an integral part of the palate, keeping those cherry
Pierre Marie Chermette took over the running of the family domaine in 1982.
Since then he has turned the place around by fusing some of the lost traditions
of Beaujolais with a modern approach in the cellar. Chermette rejects the idea
of excessively high yields, otherwise common in Beaujolais, which prevents the
grapes from ripening properly. He instead prefers low yields, which, in turn
means higher sugar levels and obviates the need to chaptalise. Chermette uses
natural yeasts which confer a character of red fruits to the wine rather than
the artificially prepared yeasts which lend the famous, but not such attractive
character of bubble gum and banana.