This mouthwatering crowd-pleaser is named after a grove of cherry trees that flank the vineyard. The fruit is drawn from 30- to 40-year-old Gamay vines, grown in dark granite soils around the Chermette homestead in Saint-Vérand, southern Beaujolais. In contrast to his age-worthy Crus from Moulin-à-Vent and Fleurie et al., Chermette aims to produce something light-to-medium-bodied, bright and cherry-fruited with reach-for-another-glass charm.

The winemaking has remained unchanged for decades, with traditional whole-bunch, semi-carbonic fermentation in concrete tanks followed by maturation in tank and old oak casks still the order of the day. The nose is so exuberant you could be tasting out of barrel, flush with easy-going, lip-smacking red fruit flecked by red floral notes. The palate tells the same story through waves of vibrant, tangy berries and cherrystone fruit. As always, it is a delicious, moreish wine and fabulous value.

This mouthwatering crowd-pleaser is named after a grove of cherry trees that flank the vineyard. The fruit comes from 30- to 40-year-old Gamay vines, grown in dark granite soils around the Chermette homestead in Saint-Vérand, southern Beaujolais. In contrast to his age-worthy Crus from Moulin-à-Vent and Fleurie et al., Chermette aims to produce something light-to-medium-bodied, bright and cherry-fruited with reach-for-another-glass charm.

The winemaking has remained unchanged for decades. Traditional whole-bunch, semi-carbonic fermentation in concrete tanks followed by maturation in tank and old oak casks are still the order of the day. 

This mouthwatering crowd-pleaser is named after a grove of cherry trees that flank the vineyard. The fruit comes from 30- to 40-year-old Gamay vines, grown in dark granite soils around the Chermette homestead in Saint-Vérand, southern Beaujolais. In contrast to his age-worthy Crus from Moulin-à-Vent and Fleurie et al., Chermette aims to produce something light-to-medium-bodied, bright and cherry-fruited with reach-for-another-glass charm.

The winemaking has remained unchanged for decades. Traditional whole-bunch, semi-carbonic fermentation in concrete tanks followed by maturation in tank and old oak casks are still the order of the day.

This mouthwatering crowd-pleaser is named after a grove of cherry trees that flank the vineyard. The fruit comes from 30- to 40-year-old Gamay vines, grown in dark granite soils around the Chermette homestead in Saint-Vérand, southern Beaujolais. In contrast to his age-worthy Crus from Moulin-à-Vent and Fleurie et al., Chermette aims to produce something light-to-medium-bodied, bright and cherry-fruited with reach-for-another-glass charm.

The winemaking has remained unchanged for decades. Traditional whole-bunch, semi-carbonic fermentation in concrete tanks followed by maturation in tank and old oak casks are still the order of the day.

The Poncié cuvée is drawn from a beautiful 4.5-hectare site of 45-year-old vines on pink granite soils. It is Chermette’s most seductive and graceful Cru bottling, especially when young. Poncié is one of a handful of celebrated highland terroirs along the ridge situated high above the village (Roche Guillon is another). With good reason, it is one of seven vineyards in Fleurie that has recently been put forward for Premier Cru status. The winemaking remains traditional, with natural, whole-bunch ferments in large, concrete vats and aging in large, old foudres. Beautifully pitched, with flashes of strawberry and goji berry, it’s a fine and almost classical example of a wine Pierre-Marie Chermette likes to describe as “élégant et aérien,” elegant and lifted. 

“Starting direct but opening with an attractive perfume. Fine in the mouth, melting, a little fluid – becoming juicy—another simply excellent—wine—love it !!” Bill Nanson, Burgundy Report

The Poncié cuvée is drawn from a beautiful 4.5-hectare site of 45-year-old vines on pink granite soils. It is Chermette’s most seductive and graceful Cru bottling, especially when young. Poncié is one of a handful of celebrated highland terroirs along the ridge situated high above the village (Roche Guillon is another). With good reason, it is one of seven vineyards in Fleurie that has recently been put forward for Premier Cru status. The winemaking remains traditional, with natural, whole-bunch ferments in large, concrete vats and aging in large, old foudres. Beautifully pitched, with flashes of strawberry and goji berry, it’s a fine and almost classical example of a wine Pierre-Marie Chermette likes to describe as “élégant et aérien,” elegant and lifted. 

The Poncié cuvée is drawn from a beautiful 4.5-hectare site of 45-year-old vines on pink granite soils. It is Chermette’s most seductive and graceful Cru bottling, especially when young. Poncié is one of a handful of celebrated highland terroirs along the ridge situated high above the village (Roche Guillon is another). With good reason, it is one of seven vineyards in Fleurie that has recently been put forward for Premier Cru status. The winemaking remains traditional, with natural, whole-bunch ferments in large, concrete vats and aging in large, old foudres. Beautifully pitched, with flashes of strawberry and goji berry, it’s a fine and almost classical example of a wine Pierre-Marie Chermette likes to describe as “élégant et aérien,” elegant and lifted.

Les Trois Roches is named for the three rocky parcels of vines from which it derives—Rochegrès, Roche Noire and Rochelle. The average age of these vines is now more than 40 years. Pierre-Marie points out that La Rochelle (which overlooks the famous windmill) brings structure, whereas the east-facing Rochegrès contributes finesse and supple tannins, and the Roche Noire grapes bring liveliness and juicy fruit. A common feature of these sites is the concentration of manganese in the soils, which delivers an unmistakable mineral thread that runs through the wine. Unlike Chermette’s other Crus, the Moulin-à-Vent undergoes a portion of barrique aging (15%), which gives you some idea of this Cru’s intense personality. Expect mineral-infused cherry skin and fresh earth sustained by supple tannins and lots of juicy, smoky grip on the finish. This should age beautifully if you can keep your hands off it.