Thillardon Chenas Vibrations 2022

Chènas Vibration is a red wine from Domaine Thillardon in Chenas, Beaujolais. The Gamay grapes come from granitic soil, vinified with seeds whole bunch carbonic maceration followed by 8 months between large wood of various passages 50% and cement 50%, the wine is then bottled without clarification or filtration or additions. Pure and immediate, it tastes of wet earth and pink pepper. Top with sea urchins, worth trying

Producer: Domaine Thillardon

Chenas Vibrations

️ Chenas, Beaujolais

Domaine Thillardon

Gamay

2022

️  11.5%

Red wine

The grapes come from centenary saplings on granite soil, whole bunch semi-carbonic maceration, at the end of which one half goes into concrete, the other into exhausted wood, both for 8 months, finally it is bottled without clarification or filtration or addition of sulfur dioxide

Cherries and raspberries and red wildflowers, wet earth and damp grass, pink pepper and mint

Delicate but in some ways energetic, pure and immediate, fresh and tasty

Serving temperature 16°-18°

To try with curls

With pure style

Chènas, Beaujolais

Domaine Thillardon is a magical, crazy company, whose wines carry as a legacy the wisdom of the Great Fathers of natural wine.

In fact, starting from Beaujolais, these wines have conquered the world, also thanks to people like Jules Chauvet and Michel Lapierre.

The winery is owned by the Thiillardon brothers, Paul Henri and Charles, has 12 hectares of vineyards, organic and biodynamic since 2008, and a huge ecosystem made up of horses, cows, chickens, pigs and bees.

The largest portion is the 10 hectares of Chènas, a small and less well-known cru, but characterized by fabulous soil, composed of marl and granite, clay and quartz. Furthermore, the Chassignol vineyard, just above the winery, is considered one of the best terroirs in all of Beaujolais, with a slope so steep that it can only be plowed on horseback.

The turning point of the Domaine took place in 2009, when Paul Henri met Yvon Mètras and Jean Louis Dutraive, who changed his idea of ​​typically Burgundian winemaking by directing it towards the lightness of semi-carbonic maceration, now fully adopted since 2015.

The harvest is obviously always manual and the grapes arrive in the cellar cooled to temperatures between 7 and 10 degrees. The vinification of whole grapes moved by gravity takes place in concrete, macerations vary between 15 and 28 days depending on the cuvée. The vertical pressing takes place using a wooden press and the refinement takes place in various containers, concrete tanks, enamelled steel and old 228, 400 and 600 liter barrels.

All this contributes to making Thillardon wines lively and beautiful, fresh and tasty, soft and contagiously drinkable.