Vissoux Fleurie les Garants 2011

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Winemaker's Notes:

Producer: "I search out wines as naturally made as possible; but only if this contributes to the wine being better. ...

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User Reviews for Vissoux Fleurie les Garants

Winemaker's Notes:

Producer: "I search out wines as naturally made as possible; but only if this contributes to the wine being better. Domaine du Vissoux may just be the most perfect expression in my whole portfolio of what I seek, for this very ability to be natural and great, at once. First natural. How's this: Pierre Chermette's yields are so low and the grapes so naturally ripe that he does not chaptalize. He uses only indigenous yeasts (no " banana yeast " culture, a la Duboeuf). Then a traditional, longer fermentation, aging in oak foudre and bottling for us with no filtration, and without adding any sulfites, in most vintages. It is as natural a Beaujolais as one could have had in a cafe in Lyon in the 40's. As for quality, Domaine du Vissoux is the Beaujolais at Willi's in Paris, Cave la Grande, and just about every Bar-A-Vin in Paris. Pierre Chermette and his wife Martine also have wines in two of the Cru." - Importer "Pierre Chermette has successfully expanded from his base in southern Beaujolais without quality in any way suffering; on the contrary his mastery of the northern Beaujolais crus is now also a fait accompli. With the new generation coming on and with lots of new plans, following these wines - which, of course, includes in your own cellar - is going to continue to be exciting. Prices have crept upward, but given the quality - not to mention the labors needed to achieve it - one can hardly complain..." - David Schildknecht, The Wine Advocate

Producer: "I search out wines as naturally made as possible; but only if this contributes to the wine being better. Domaine du Vissoux may just be the most perfect expression in my whole portfolio of what I seek, for this very ability to be natural and great, at once. First natural. How's this: Pierre Chermette's yields are so low and the grapes so naturally ripe that he does not chaptalize. He uses only indigenous yeasts (no " banana yeast " culture, a la Duboeuf). Then a traditional, longer fermentation, aging in oak foudre and bottling for us with no filtration, and without adding any sulfites, in most vintages. It is as natural a Beaujolais as one could have had in a cafe in Lyon in the 40's. As for quality, Domaine du Vissoux is the Beaujolais at Willi's in Paris, Cave la Grande, and just about every Bar-A-Vin in Paris. Pierre Chermette and his wife Martine also have wines in two of the Cru." - Importer "Pierre Chermette has successfully expanded from his base in southern Beaujolais without quality in any way suffering; on the contrary his mastery of the northern Beaujolais crus is now also a fait accompli. With the new generation coming on and with lots of new plans, following these wines - which, of course, includes in your own cellar - is going to continue to be exciting. Prices have crept upward, but given the quality - not to mention the labors needed to achieve it - one can hardly complain..." - David Schildknecht, The Wine Advocate

Chemical Analysis:

Alcohol: 13.0%

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