Vinification is done individually and selectively, plot by plot. Paul-Henri and Charles give no cost rein for their curiosity while in the cellar, They may be open up to all the things (other than thermovinification) and experiment a good deal although always protecting self-discipline and precision.

Paul-Henri Thillardon, originally from Frontenas inside the south of your Beaujolais region (wherever his father was a vigneron), settled within the appellation of Chénas in Beaujolais in 2008 at the ripe youthful age of 20-two. He had started off out as a Burgundy wine merchant from the business of marketing grapes, but made a decision to toss himself totally into The journey of natural and organic winemaking.

Their father is really a winemaker inside a cooperative within the south of Beaujolais. Winemaking here is quite various, though. They cool the grapes down inside of a reefer and afterwards use total bunches without any added sulphites.

Chénas provides a track record for staying certainly one of firmer stricter models but their vinification design provides really tasteful, good and specific styles.

Focused and extreme with hints of black and also pink fruits as well as dried flower and spice. Really taut now, this wine will produce fantastically eventually.

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A much bigger, further, almost dirtier – reduction – nose. Huge – a contemporary wall of flavour here – little by little incorporating a specific richness – Vibration is apt. A brilliant wine. You need to wait around extended for this suggests P-H as the assembly of terroirs wants time to come back jointly…

Maceration lasts among 15 and 28 days depending on the classic accompanied by vertical pressing using a wooden push. Ageing can take position in a mix of concrete, enamelled steel vats and aged 228l, 400l and 600l barrels. The wines are introduced to bottle with nominal or zero sulphur, and therefore are unfiltered and unfined.

We managed to produce 40 hl/ha so I’m really satisfied with that. It wasn’t an easy vintage while in the vines as there was many rain until about mid-June – to ensure that created lifetime pretty complicated.

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This nose is floral but quite compact all over again. Hmm – that is certainly equally mouthwatering but more viewed as, a lot more sophisticated ‘subtle’ texture. Additional during the end – ooh great wine below – bravo.

Este proyecto fundado por Paul-Henri Thillardon en 2008 se ha consolidado como uno de los más destacados en Chénas, un rincón para explorar situado en el norte del Beaujolais. 

In the maceration, they think about the yeasts beneath the microscope to examine They Domaine Thillardon can be good types. There are no punch downs or pumping overs. Often a little bit of SO2 is extra. 'We like natural wine,' claims Paul-Henri, 'but we like clean normal wine.' fifteen-20 mg/ml of SO2 is additional before bottling.

An additional depth of aroma – faintly reductive – but a beautiful reduction. A touch of gas, extra refreshing energy – ooh that’s wonderful – love that. Deeply flavoured but so gentle on its toes – bravo!