2016 Domaine du Vissoux (Pierre-Marie Chermette) Moulin-à-Vent "Les Trois Roches"

SKU #1340529 95 points John Gilman

 As I noted mentioned last autumn, the 2016 les Trois Roches from the Chermettes is one of the greatest young bottles of Moulin-à-Vent I have ever had the pleasure to taste! Six more months of evolution has not dampened my enthusiasm for this wine at all, as it is still utterly brilliant in its aromatic expression of black cherries, cassis, espresso, a very complex base of dark soil tones, woodsmoke, gamebird and a gentle topnote of exotic spices. On the palate the wine is deep, full-bodied and sappy at the core, with great purity of fruit and transparency down to the soil, suave tannins and a very long, perfectly balanced and complex finish. A brilliant wine in the making. 2021-2060+  (5/2018)

94 points James Suckling

 Very attractive spiced strawberry and wild cherry aromas here. Pristine, fresh rose perfume, too. The palate has impressive cut and vibrant, ripe strawberry flavors, which hold in a tangy, juicy style.  (2/2018)

94 points Robert Parker's Wine Advocate

 The 2016 Moulin à Vent Les Trois Roches is extremely elegant this year, opening in the glass with a pretty nose of cherries, pomegranate and sweet spices. On the palate, it's medium to full-bodied, supple and perfectly balanced, with considerable understated amplitude, melting tannins and tangy underlying acids. Right now, it isn't the most demonstrative of Chermette's cuvées, but those who've experienced his reliably superb wines will recognize in its unerring harmoniousness a benchmark rendition of this cuvée. Cellar it for 2 or 3 years and watch it unfurl. (WK)  (5/2018)

93 points Vinous

 Brilliant magenta. Aromas of fresh cherry and blueberry are complemented by suggestions of violet, licorice and spicecake. Stains the palate with appealingly sweet, spice-accented dark fruit and floral pastille flavors that smoothly meld concentration and vivacity. Shows excellent clarity and mineral lift on the subtly tannic finish, which leaves notes of bitter cherry and five-spice powder behind. (JR)  (3/2018)

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Price: $25.99

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- Ah, poor, oft-maligned Gamay. Once widely planted in Burgundy, today the grape is largely confined to Beaujolais. The varietal, officially called Gamay Noir à Jus Blanc is vigorous, early-ripening and can grow in cooler climates. The grapes naturally high acidity, low tannins and low potential alcohol lends itself to exuberant, fruity wines, ranging from the early-release Beaujolais Nouveau, to the more serious Cru Beaujolais from villages like Brouilly, Moulin-à-Vent and St-Amour that are steadily gaining in popularity (and can age remarkably well). Outside of Beaujolais, Gamay is also grown in small amounts around the Loire where it is called Anjou Gamay and Gamay de Touraine. It is also grown in Burgundy's Côte Chalonnaise where it is blended with Pinot Noir, as it is in Switzerland.


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- Region in east central France, often considered a part of Burgundy, but really quite distinct. The principal grape grown here is Gamay Noir. Familiar to many as the source of the Beaujolais Nouveau, the first wine of the vintage, Beaujolais is often fresh, fruity and very appealing red wine. Besides the straight Beaujolais, there is also Beaujolais Villages, and what is known as Cru Beaujolais. The 10 individual Crus, such as Moulin à Vent, Brouilly, Fleurie, Julienas, St. Amour and Chénas, each have their own character, and much more depth than someone who has only tried a simple Beaujolais could ever guess. These often represent value-priced, lovely, food-friendly wines.