2007 Pierre-Marie Chermette Moulin-à-Vent Les Trois Roches

Community Tasting Notes (9) Avg Score: 88 points

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  8/12/2011 - tcfishler wrote:

  Medium bright red. Rather spicy for Gamay on the nose, but still with the delightful interplay of red fruits and smokey gamey notes that is almost always welcome. Deliciously sweet fruit flavors on a texture light enough to glide through the palate. This is a M-a-V on a relatively fast but promising evolutionary track.

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  11/21/2010 - jvogel wrote:

  I remember I had this the other day, but specifics are sketchy. All I can remember is how crackin' this bottle was, the depth of flavor, the length, width, the finish. All perfectly balanced, brisk acid, ripe and fully formed black fruit characteristics, yet not "purple-y" so. Just about as honest an expression of MaV's terroir as one could pray for, and at a staggeringly honest price. My hat's off to Chermette and their crew.

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  2/1/2010 - midieh wrote:

  Medium-strong nose reminds me of granny's strawberry-rhubarb juice. Wood, herbs and tobacco. The palette is light and follows the juicy nose. High acidity and medium-length aftertaste of strawberries. Diverse beaujolais.

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  11/6/2009 - d'Artagnan wrote: 87 Points

  Le nez est discret avec un coté « garde-robe de cèdre », un peu de bleuets, de la terre.
  
  L’attaque est jolie, fraiche, veloutée, le fruit est rond et charmant. Cependant la finale a de la poigne! De solides tanins un peu verts et une pointe d’amertume lui donne un coté plus sévère, qui contraste avec le charme initial en bouche. Une garde de quelques années lui serait profitable. Un potentiel intéressant mais bien loin de la plénitude du 2005 bien sûr. 87-88 pts

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  10/20/2009 - jvogel wrote:

  Chermette Beaujolais + Olive Oil and Cracked Pepper Triscuits = HEAVEN. I can't say for certain what it was that made this combo work, but I suspect the olive oil and pepper had something to do with it (that...the most profound, transcendent observation of 2009). The pepper in the Triscuit gave the Gamay this spiciness, aligning it almost categorically with the savory delineation of Delas Syrah at its best and brightest. The touch of olive oil seemed to give this substantially more length in the finish, adding a touch of candied nuts that I found demanded one sip after another.
  
  Lest I reduce the stature of this Gamay to 'suitable for snack-time foods only', let me say this was as pure as pure can be. Gorgeous and harmonious black cherry, reglisse, and refined chocolate on the nose, echoing the suave chocolate and supple berry notes on the palate. This was just superb, a classic and memorable introduction to the heights and depths (and subtleties) of Cru Beaujolais (and one made in an extremely natural way).

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