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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.4 pts. and median of 90 pts. in 27 notes) - hiding notes with no text | | | Tasted by gallu on 2/8/2024 & rated 90 points: 90 Un vino estupendo. Rojo cereza, capa media alta. Nariz muy frutal, muy limpia para la zona. Nada de azufre. Cerezas, guindas en licor. Boca amable, suave, frutal. La justa acidez para limpiar la boca y seguir bebiendo. Muy disfrutón. Me encanta. (310 views) | | | Tasted by cdeco001 on 11/5/2022 & rated 92 points: nice wine, perfect to drink now, (933 views) | | | Tasted by Vas19 on 6/23/2022 & rated 89 points: Very chocolately expression of beaujolais. Maybe a wine to try to convert a bordeaux drinker, although there isn't nearly the same structure and tannin. A well made wine but not really my style. I prefer Chermette's fleurie bottles. (1356 views) | | | Tasted by Twowinechicks on 3/18/2022 & rated 90 points: Dark red fruit, slightly earthy nose that opens up with air, blossoming into more fragrant aromatics (cassis, forest berries)—the problem is that we can’t wait 5-6 years to drink these because they are so delicious earlier! (1196 views) | | | Tasted by amateur62 on 2/27/2022: PnP. Two years after the prior. A bit disappointing, not bad but missing the energy the last bottle had, not sure if it is bottle variation or is it just in a dumb phase between youth and maturity... (1280 views) | | | Tasted by Twowinechicks on 1/1/2022 & rated 91 points: Why didn’t I hold onto more of this? We had just recently tried the 2014 Thibaut-Liger-Belair Moulins-a-vent les rouchaux, and the Chermette hit it out of the park in comparison. We are huge fans of cru Beaujolais, and the Chermette wines totally deliver. Yes, there is a bit of volatile acidity at first, and it blows off quickly, leaving earthy dark fruit, very savory, yum. (1274 views) | | | Tasted by sirpat00 on 11/20/2021 & rated 93 points: Popped and poured. Fresh cherry fruit with yeasty layers and fresh herbs. Super nice palate, fresh with freshly picked berries providing for a great, luscious and juicy texture. (1323 views) | | | Tasted by Bakerbd on 8/18/2021 & rated 91 points: Sweet strawberry, granite, med + acid (1012 views) | | | Tasted by vinum bonum on 7/4/2021 & rated 89 points: La robe montre déjà des signes d'évolution, comme la bouche d'ailleurs, on est dans un entre-deux assez agréable. Nez à bloc sur la cerise, jolie bouche de demi-corps qui prolonge le nez sur un fruit assez emballant. Le lendemain, on est davantage sur le noyau (de cerise), et en bouche, une amertume finale vient gâcher le tableau. Surtout, il s'est fait défoncer par le Gevrey de Trapet, c'est clair qu'on est pas du tout dans la même division. (854 views) | | | Tasted by eb1202 on 12/26/2020 & rated 89 points: Beaujolais with good structure, fresh and fruity (cherry) on the nose, on the palate juicy, cherry, grenadine, spicy and medium body, needs some more years, (1041 views) | | | Tasted by melzar on 7/7/2020 & rated 90 points: Significant tannin still needs to resolve. Significant fruit on the palate. Well balanced, but give it a few years. (1232 views) | | | Tasted by amateur62 on 4/11/2020 & rated 91 points: Had to try after reading all these divergent tasting notes. At opening it was quite austere, so I decided to decant an hour before dinner what helped a lot. Nice nose with red berries, fresh with a hint of earthiness, medium+ acidity, medium bodied and medium to long finish, Beaujolais as it should be. Early drinking window and already very good now (91), will continue to improve with further cellaring. Was very good with our pot-au-feu. (1242 views) | | | Tasted by cjsadler on 4/1/2020 & rated 91 points: Elegant and easy drinking right now. Would love to have had more bottles to see how this ages. (1107 views) | | | Tasted by Caruso on 1/25/2020 & rated 96 points: Ruby with purple tint. This is an outstanding wine with a complex and intense nose and palate of morello cherries, violets, strawberries, rose petals, minerals of wet granit, plums and also hints of orange rind. On the palate long, great balance, with silky tannins. Indeed it is quite tannic, but it doesn't disturb because you don't notice it really, because it's tannins are so silky. A great Moulin à Vent from one of the best winemakers in Beaujolais.
94 points from The WA and 95 from Suckling, what is quite conservative for my palate. 5/13/18/10. -2035 in a cool cellar. (1275 views) | | | Tasted by TexasBob on 11/22/2018 & rated 86 points: Pleasant medium garnet. A bit of cranberry and lingonberry, some red plum notes as well. Went ok with turkey dinner, though it’s a little watery on the texture. (2093 views) | | | Tasted by theronware on 9/29/2018 & rated 88 points: Very young, of course, with that inital whiff of mealy yeastiness that one often gets in young bojo. Lots of good fruit here, and quite approachable already. Agree with a note below about the lack of complexity -- it lacks the granite/minerality/depth that I love in Moulin a vent bojo. I think I'll stick with Thibault Liger-Belair's MAVs which I find more appealing. (1891 views) | | | Tasted by Frijole on 9/21/2018: light medium red, lots of clarity, silvery hue
Nose: raspberry, cranberry, earth, chocolate, cigar, thyme, white pepper, minerals, clove, touch cloying, oak
Pal: raspberry, cranberry, cherry, tar, cigar, earth, white pepper, thyme, minerals, silver, chocolate, oak
Feel: medium, savory, acidic
Finish: medium
T8C7 (1568 views) | | | Tasted by Thefatbastard on 9/13/2018: Beau MAV vinifié dans les méthodes classiques beaujolaises. Épicé, fumé et mineral. Une bouche fondu, longue et souple. Franchement bon. (1780 views) | | | Tasted by Marc André Gagnon on 9/12/2018 & rated 52 points: De fortes odeurs de légumes bouillis et de pelure de pomme de terre se dégagent de ce beaujolais. La même chose revient en bouche en plus d'une note terreuse.
Que s'est-il passé? Est-ce l'oeuvre de bactéries? Une bien mauvaise bouteille.
(https://vinquebec.com/node/15029) (1706 views) | | | Tasted by Matt T on 8/10/2018 & rated 90 points: Soft and pleasant with some nice mineral notes. Oak has not completely integrated yet, but this is already drinking quite well. (1148 views) | | | Tasted by christyler on 7/19/2018 & rated 91 points: After multiple vintages with this wine, I'm beginning to realize it's one of my favorite bojos. Although there's plenty of MaV character, it's still rather light and fresh. Nice concentration. Gulpable and interesting. (1316 views) | | | Tasted by David Paris (dbp) on 2/24/2018 & rated 90 points: Darker in color than the Fleurie Les Garants drank before it. Aromas are soft, pure, and fairly elegant and complex, showing tons of briar, blackberry seeds, graphite dust, and a general impression of depth and composure. This wine has Burgundian texture on the palate; really smooth and wonderful in the mouth, showing some vibrant red fruits, pumice, and tart acid. The finish is quite long, showing good intensity. Medium complected and it certainly carries on for some time. If you take successive sips it does feel a little alcoholic, but unlike the 2015 it's only slightly so. This is far more balanced and elegant than the '15, and I think this will age wonderfully. Certainly superior to the Garanats with higher potential, and as it's the same price, I'll probably just buy more of this instead. This is still very tight and intended to be drunk down the road as it's not quite all together today, but the pieces are there. (1767 views) | | | Tasted by Bearbus on 12/27/2017: Some leafy vegetation among the berries here. I feel that Vissoux's don't have the complexity they used to. Nice enough to drink, but there are better MaV (1172 views) | | | Tasted by Raage on 11/27/2017 & rated 88 points: L’ensemble de la gamme, le style maison qui en émane, laisse une impression de constante mineralité, avec des finales un peu dures sur le caillou (granit) et bien acidulées. Cela rend les petits vins pas faciles bien que désaltérants, et les gros calibres (Garants, la Rochelle ) de garde. Ce 3 roches en démontre à son tour l’habileté, avec un jus frais et fruité (cerise) encore bien jeune (presque grenadine). Ample en bouche, il resserre sur une matière dense, fine et poivrée, flanquée de la fameuse acidité rocailleuse en finale. Attendre 3/4 ans...
88/90 (1296 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, May/Jun 2018, Issue #75, Beaujolais Trip Spring 2018 Tasting More 2016s and Older Vintages
(Moulin-à-Vent “les Trois Roches”- Domaines Chermette) Login and sign up and see review text. | By Josh Raynolds
Vinous, 2016 Beaujolais: Hail, Yes (Mar 2018) (3/18/2018)
(Domaine Du Vissoux/pierre-marie Chermette Moulin-a-vent Les Trois Roches Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (1/26/2018)
(Domaine du Vissoux Moulin-à-Vent Les Trois Roches, Red, France) Subscribe to see review text. | By John Gilman
View From the Cellar, Sep/Oct 2017, Issue #71, First Look At the 2016 Beaujolais Vintage, With Plenty Of Late- Released 2015s and Older Bottles
(Moulin-à-Vent “les Trois Roches”- Pierre-Marie Chermette) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and JamesSuckling.com. (manage subscription channels) |
| Pierre-Marie Chermette Producer websiteGamayPlant RobezFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop Moulin-à-VentKnown as the "King of Beaujolais," and located in the very north of the Beaujolais region, the Moulin-à-Vent Cru boasts the most full-bodied and structured Cru Beaujolais bottlings. Floral and fruit-driven in youth, these wines often develop spicy, earthy characteristics as they age. |
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