Beaujolais can be the most joyful, compelling and life-affirming of wines. Yet in the hands of a master it can also be a wonderfully refined, long-lived Burgundy. Domaine du Vissoux is a producer capable of fashioning such wines. This is why their wines can be found in many of France’s finest restaurants and why Vissoux remains the highest-rated Beaujolais producer in the leading French wine guide, Les Meilleurs Vins de France.
They are among the first in Beaujolais to use sustainable agricultural practices, shunning the use of any chemicals in the vineyard and encouraging as much life in the soil as possible. They prune hard to keep yields low, harvest by hand when the grapes are fully ripe and regularly carry out ‘green harvests’ to further reduce the yields and ensure full ripeness for the harvest. The wines are made with minimal intervention: wild yeasts, minimal sulphur additions and no filtering if possible. Ageing is in traditional up-to-the-ceiling, neutral oak casks.
WHAT THE CRITICS ARE SAYING
“His crus would be quite at home at a three-star restaurant”
Jacqueline Friedrich, The Wines of France
“From his base in southern Beaujolais, Pierre Chermette has become one of the beacons of Beaujolais quality…”
David Schildknecht, Robert Parker’s The Wine Advocate, August 2008
“Few Beaujolais growers are in a position to pronounce on the region’s different terroirs with the authority of the affable Pierre Chermette...”
Andrew Jefford, The New France