Chénas Les Carrières 2022 - Domaine Thillardon

Chénas Les Carrières - Domaine Thillardon

Chénas Les Carrières by Domaine Thillardon is a gamay-based red wine that combines concentration and purity, with notes of wild cherries and other red berries. An expressive, floral wine with a striking refinement. The vinification takes place with whole bunches, with semi-carbonic maceration, then half of the mass rests in used wood for 8 months and the other half in concrete. Malolactic fermentation, unfiltered wine.

Service

We taste the Morgon AOC at a temperature of 16/18 ° in the tulip glass. Wine to drink immediately but will express its best in a few years.

Pairings

Ideal to accompany appetizers of meats, pasta dishes, excellent with a duck breast.

Winery:  Domaine Thillardon

A dream come true, a crazy company, magical wines. In Thillardon there is the whole legacy of the great fathers of natural wine which arrived all over the world starting from Beaujolais, from Jules Chauvet, Michel Lapierre and a few other troublemakers. Two brothers – Paul-Henri and Charles – today work 12 hectares managed organically (since 2008) and biodynamically between Chénas, Moulin-à-Vent and Beaujolais with the use of two horses integrated into an agricultural ecosystem made up of cows, poultry, pigs and bees. The heart of the company is 10 hectares in Chenas, the smallest cru and one of the least known in the entire district but with an enlightening agronomic variety, including marl, granite, clay and quartz. In 2009, the company's turning point was the meeting with Yvon Métras and Jean-Louis Dutraive, who took the young Paul-Henri under their wing. Until 2015, Paul-Henri partially destemmed most of the cuvées and practiced more Burgundian winemaking. Starting in 2014, he decided to switch to semi-carbonic maceration, then fully adopted starting in 2015, following in the footsteps of his mentors. The company's crown jewel is the Chassignol vineyard above the winery, a steep horse-ploughed slope and widely recognized as one of the best terroirs in Beaujolais. Manual harvest, grapes cooled in a cold room between 7 and 10 degrees, vinification in cement of the whole grapes moved by gravity, maceration between 15 and 28 days depending on the cuvée, vertical pressing with a wooden press and aging in cement tanks, enameled steel and old 228, 400 and 600 liter barrels are all the ingredients necessary to obtain fresh, beautiful, tasty wines, with sweet tannins and contagious drinkability. The third brother Baptiste and sister Aude were also added to the team today.