Natural cork. We re-offer this 2010, firstly because we have restocked the warehouse with a significant parcel, and secondly because it is such an incredible wine for the money. It's now looking better than ever, confirming once again that this is a cuvée that pays little heed to the accepted ageing curve of a Beaujolais Villages. In fact this is only just starting to hit its stride and has years to go. The Cuvée Traditionelle V.V. was first created in 1986 - at the behest of Jean Brouilly, the Michelin starred chef of Tarare restaurant - as a counter-reaction to the prevailing industrial tendencies in Beaujolais of the time. It instantly caused a sensation, launching Vissoux, and igniting heated debate within the region. Inadvertently or not, this low sulphur, hand-picked, old vine, organic, whole bunch, natural yeast fermented, unchapitalised, low yield wine had critiqued the oceans of bland, homogenised wines being produced in the region by raising the bar significantly higher. Many, many years later this is still an archetypal, if still atypical, 'traditional' Beaujolais that is the doyen of many a Michelin-starred restaurant and Parisian wine bar alike. And look at the price! Only in Beaujolais!

The fruit source is four hectares in St Vérand, well-sited on a patch of dark granite within a limestone rich area. The vines are 35 to 85 years old and produce a considerably deeper, plumper, silkier wine than the Griottes above. There is also more structure and power. That's taking nothing away from the Griottes which we love. But this is magic.

"Chermette's 2010 Beaujolais Vieilles Vignes Cuvee Traditionelle delivers copious fresh red raspberry and pomegranate accompanied by stimulating tartness and piquancy of their seeds as well as by hints of sage and horseradish. More intensely-and brightly-fruited as well as more invigorating than it's lesser sibling, this also offers an enhanced sense of creaminess that is deliciously paradoxical in the context of its vintage as well as of this wine's cut and vivacity. (Think of how a top-notch Riesling or Pinot Blanc can simultaneously deliver these virtues and you'll get the idea.) The salinity of smoked meat serves for additional saliva inducement in this Beaujolais's long, buoyant, exuberant, chalk-tinged finish. Plan to enjoy this excellent value over the next 2-3 years." 90 points, David Schildknecht, The Wine Advocate # 196, August 2011