Domaine les Villiers
Beaujolais/Beaujolais Villages 5 ha, Regnie, Morgon
Nicolas Chemarin farms 5 hectares of land in the village of Marchampt and a few small plots in Regnié and Morgon. Marchampt is a tiny village secluded in the forested hills of western Beaujolais, on the edge of the Massif Central. Nicolas is the fourth generation to farm the family property and the only male of his generation to stay in the village, a fact that has earned him the nickname “Petit Grobis” or “little bear”. It was Nicolas’ father, Lucien, who first moved the family farm away from polyculture in order to concentrate his activities on his vineyards.
Beaujolais Villages "P'tit Grobis"
The Beaujolais-Villages vineyard in Marchampt is extremely steep with slopes ranging from a 25% to 55% grade. The vines are head pruned, “gobelet,” and are planted at a density of 8,000 plants per hectare. The average age of the vineyard is 40 years.
To make the Beaujolais-Villages, Nicolas blends two cuves, each employing a different method of vinification. The first cuve uses the standard semi-carbonic fermentation with whole clusters and a 6 to 8 day maceration. The second cuve uses the “classic” red wine fermentation with grapes that have been de-stemmed and crushed before fermentation - the grapes are macerated for 15 days after which the wine is matured for 6 months on its fine lees. For both cuves indigenous yeasts are used, there is no heating of the vats. No sulfur is used during the entire process until just before bottling when a minimal dose is introduced.
Beaujolais Villages "Les vignes de Jeannot"
“Les Vignes de Jeannot” are parcel of the oldest vines at the domaine, over 60 years old, just outside the winery in the village of Marchampt. They were planted and tended to by Nicolas’ uncle Jeannot. The parcel has a full southern exposure on a very steep slope with a 40% grade. The subsoil is sandy-silt with a granite top layer 5 cm deep. The vines are pruned “gobelet”, planted at a density of 8,000 vines per hectare. Yields are low at 40 HL/Ha. The harvest is 80% destemmed, fermented 15 days in vat, then matured in used oak barrels on its fine lees for 8 months.
Regnié “Prince of the Crus” come from a parcel with full southern exposure and a gentle 10% slope. Topsoils are sandy with clayey subsoil, and grasses grow between rows.Vines are "gobelet" pruned, and density is 8000 vines planted per hectare. Vines are 40 years old rendering yields of 45 HL / Ha. Vinification is by whole cluster fermentations for 18 days at low temperatures (average 18°C). 40% of the cuvée is matured on its fine lees in used oak barrels for 8 months, 60% is matured on its fine lees in cement vats for 8 months. The cuves are blended just before bottling.
Soils have a sand and schist toplayer, with a subsoil of decomposed rock and clay.The vines are planted on slopes with a full southern exposure, with an average 20% grade.Vines are "gobelet" puned, planting densitiy is 10,000 vines per hectare, the vines have 40 years with yields of 40 HL/Ha.Whole cluster fermentation lasts for 20 days in cement vats at low temperatures (average 18°C). 40% of the cuvée is matured on its fine lees in used oak barrels for 10 months, 60% is matured on its fine lees in cement vat for 10 months. The cuves are blended just before bottling.
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