Domaine Pignard Beaujolais (2009)

When one thinks of the French region or department of Burgundy, the first wine that comes to mind is the wine that shares that name.  There is more to Burgundy than, well, Burgundy.  

For example, growers cultivate Gamay grapes (which are also known as Gamay Noir à Jus Blanc), which winemakers use to produce Beaujolais.  The name originates from the historical region of Beaujolais, which was located north of Lyon, France, straddling the Rhône and Saône-et-Loire départments.  The grape vines in this region were first planted by the Romans, who planted the vines along trade routs that followed the Saône valley.  During medieval times, it was the Benedictine monks who grew the grapes and produced the wines in this region.  Wine production continued over the centuries, but the wines were generally confined to the region.  It was not until the railroads came that distribution of the wines became more widespread. 

Today, Beaujolais has its own Appellation d’origine contrôlée ("AOC").  This AOC covers all of the Beaujolais villages.  The rules of the AOC provide that the wine must be at least 9% in alcohol.  Wines that have 10% or more in alcohol are referred to as Beaujolais Supérieur.  Beaujolais wines are produced using only the Gamay grapes, a varietal that grows well in the alkaline soils of the region.

Domaine Pignard was founded in 1953 by Marcel Pignard near the town of Arnas Villefranche.  The wine pours a deep crimson red with purplish hues.  The aromatic elements of this wine feature bright fruit, like raspberries and cherries, with just a little bit of spice.  The flavors of this wine follow the aromas.  Raspberries, cherries and other red berries.  The body of the wine is very light, which is due to the characteristic lack of tannins in the Gamay grape. I think that the light body of this wine affects the finish.  Most of the fruit was in the front of the wine, leaving little of the raspberry and cherry flavors for the finish.  Still, this wine is easy and enjoyable to drink; and, before you know it, the wine is gone. 

I found this wine at Corridor Wine & Spirits for $9.99 a bottle.  It is a cost-efficient and good introduction to Beaujolais wines.  Based upon this wine, I definitely want to try more Beaujolais wines, perhaps a Beaujolais Cru.  But that will have to wait for a future post.  

ENJOY!

For more about Beaujolais wine, check out Wikipedia.

Chehalem Cerise (2006)

Chehalem is one of the many vineyards in Willamette Valley that produces great wines.  Located in Newberg, Oregon, which is located in the northern portion of Willamette Valley, Chehalem -- which is the Calapooia Indian word for the phrase "gentle land" or "valley of flowers" -- grows a wide range of grapes in its vineyards, including, Pinot Noir, Pinot Gris, Pinot Blanc, Chardonnay, Riesling, Gruner Veltliner, and Gamay Noir.

The grapes are grown in three vineyards ... Corral Creek, Ridgecrest, and Stoller.  Ridgecrest is the oldest vineyard, where Pinot Noir grapes are primarily grown, along with Chardonnay, Pinot Gris, Gamay Noir and Riesling grapes.  The other vineyards also grow Pinot Noir, Pinot Gris, Chardonnay and Riesling.  The three vineyards provide Chehalem with over 360 plantable acres.

When Clare and I were in Oregon, we did not have a chance to visit those vineyards.  Instead, our tour guide took us to the Chehalem tasting room, which is located in Newberg, Oregon.   We had the opportunity to sample several of Chehalem's wines, all of which were very good.  And, after our visit, we left with a couple of bottles, including a bottle of the 2006 Cherise.

The Cherise differs from the typical wine produced in the Willamette Valley.  The most well known wines from the valley are Pinot Noirs, as that is the predominant grape grown through the region.  However, in the Cerise, the Pinot Noir grape plays a secondary role.  The principal grape is the Gamay Noir grape.  The Gamay Noir is primarily grown in France, in Beaujolais and along the Loire, near Tours, France.  The grape was introduced into Willamette Valley by Amity Vineyards, and it has spread throughout the valley, with growers producing wines like the Cherise.  Chehalem produces the Cherise with 80% Gamay Noir grapes and 20% Pinot Noir grapes. 

Unlike many of the Pinot Noirs that I've had (and I've had many), the Cherise pours a little lighter, with more ruby tones than burgundy tones.  The lighter color is also reflected in the taste, as the wine has a brighter flavor.  Rather than dark cherries, one is greeted by an intense cherry flavor.  The cherry flavor is followed by a small amount of pepper on the finish.  The end result is a very drinkable wine that is a little sweeter than expected. 

To the extent it is still available, you would need to go to Oregon or perhaps shop for it online.  For more information on Chehalem and its wines, check out the vineyard's website.

ENJOY!