Nicolas Chemarin


Beaujolais Villages, Brouilly,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, just past Quincie en 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” a term of endearment having to do with small hollows in trees used by owls. 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 “Primeur” (1er Jus)

Normally selected from the young parcels on the slopes of Marchampt, Nicolas makes a full bodied “nouveau” with 12 days of maceration in cement vats. As with his other wines, indigenous yeasts are used and there is no heating of the vats. No sulfur is used during the entire process until just before bottling when a minimal dose (20g/l) is introduced.

Beaujolais Villages “Vignes de Jeannot”

At the top of the Chemarin vineyard in Marchampt , at about 500 meters in elevation with a 50 degree slope, is a small plot of vines planted on exposed granite soils in the 1930’s and 40’s by Nicolas’ great uncle Jean(thus the cuveé name “vignes jeannot”). We like to refer to it as “Uncle Johnny’s” wine. This plot has very low yields and the wine sees extended maceration of up to 20 days, giving the wine great concentration and body.The wine is matured in both stainless steel cuves and old barrels before blending and bottling.


Régnié "Haute Ronze"

Nicolas Chemarin farms .43 hectares in Regnié, all in the “lieu dit” of Haute Ronze. The Haute Ronze vineyard stretches along a gently sloping hill at an elevation of 400 meters.The predominate soil is a very fine, pink granite called “granite rose”.  Nicolas’ plot has an average age of 45 years and is densely planted with 10,000 vines per hectare in the “gobelet” style.The grape bunches are hand harvested and the entire bunch is dropped into a cement tank for fermentation at low temperatures using indigenous yeasts. Maceration extends for 15 to 25 days after which time the wine is pressed and then matured for 9 months in 4 to 10 year old Burgundy barrels. The wine is neither fined nor filtered and SO2 (20mg/l) is added only before bottling. Nicolas recommends “carafing” the wine for a good half hour before serving.



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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