2010 Pierre-Marie Chermette Beaujolais Griottes

Community Tasting Notes (7) Avg Score: 88 points

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  6/16/2013 - Bearbus wrote:

  fruit forward cherry and strawberry, with nice acidity and some nice grip too. Good Beaujo AC and reminds me of 2000 in Beaujo.

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  6/16/2013 - elledeca wrote:

  cerries, strawberries, herbs. light body but packs of flavour

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  8/17/2012 - iphilgoood wrote: 89 Points

  Très belle expression du beaujolais. Un nez sur la fraise, la terre et la poussière. La tenue est irréprochable - rare pour un vin de sce prix. On en redemande!

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  7/16/2012 - Freekydutchman wrote:

  All Domaine du Vissoux’s wines
  
  Beaujolais Les Griottes
  Called Pierre Chermette in the US.
  
  This is the essence of Beaujolais: fruity, fresh, easy and crunchy with the tartness of fresh red berry fruit: Morello cherry, raspberry, strawberry. A wine to enjoy with friends ‘par excellence’, just sit back and relax. It makes a great partner to a wide variety of circumstances and dishes. It is perfect with a barbecue or ploughman’s etc.
  
  Personality of the cuvée
  Made using grapes from the youngest vines on the estate, this cuvées brings out all the freshness of red fruit. It is called Les Griottes because the bottom of the vineyard is lined with cherry, wild cherry and morello cherry (griotte) trees. This wine is particularly suited to enjoyable times with friends.
  
  From the vine to the glass
  Grape variety: Gamay 10 south-west facing hectares on dark granite soil in Saint Vérand as well as buying in grapes from limestone-clay soil. Integrated vinegrowing, manual harvest, Guyot and Royat cordon pruning. Vinification: Traditional semi-carbonic Beaujolais method, 5-day maceration in concrete and stainless steel vats, minimum use of SO2, pneumatic pressing. Maturing: 3 to 6 months in vats.
  
  Serving
  enjoy within 2 years
  Serving temperature: 12 °C.
  
  Matching it with food
  Starters, salads, terrines, thick soups, hotpots, fish, cod on a bed of lentils, poached eggs in wine sauce, Lyon specialities, sausage in brioche, cold pork cuts, poultry mousse, red and white meat, poultry, lamb cutlets, pork chops, beef steak, Saint Marcellin cheese and red fruit sorbets.
  
  Tasting notes
  Robe - ruby.
  Nose - tart small red fruit and boiled sweet.
  Palate - tender, cherry flesh.
  
  Notes
  Revue du Vin de France Millésime 2010 : 15/20
  Robert Parker Millésime 2010 : 88/100

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  5/8/2012 - chatters wrote:

  purple. Black cherry, chocolate, bacon fat, bubble gum and slight herbal notes. In the mouth the wine has flavours of juicy cherry, sweet spice, chocolate and slight black pepper all tidied up with a medium plus acid lick. Good.

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