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Domaine Thillardon, Vibrations 2022 Rouge
Appellation :
Chénas
€29.00
Incl. Tax
- Per unit
- 75cl
Available in stores (withdrawal within an hour)
Stock available in stores
-
31 Av. Franklin Delano Roosevelt 75008 Paris
- Paris
- 8ème
Tel: 01 82 82 33 33 -
135 Av. Jean Jaurès 33600 Pessac
- Pessac
- Pavillon Catelan
Tel: 05 47 50 17 17 -
3 Place Tourny, 33000 Bordeaux
- Bordeaux
- Tourny
Tel: 05 47 50 55 55
In-store stock does not take into account availability at our warehouse.
Other available vintage:
Fast and secured delivery worldwide
Free click and collect at La Cave du Château
Direct sourcing and storage under controlled temperature
Paiement sécurisé
The product
In details
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Grape Varieties
Gamay 100%
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Tasting temperature
16 °C
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Optimal consumption
best from 2024 to 2030
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Food & wine pairings
"Paté en croûte", Hamburger, Flank steak with shallots
The producer
Domaine Thillardon
Son of a family of winegrowers in the southern Beaujolais, Paul-Henri Thillardon created his estate in 2008 from 2 ha of vines in the Chénas appellation. From the beginning, he farms his vines organically and vinifies his wines without added sulfur. The estate has grown from year to year to reach 12.5 ha mainly on the terroirs of Chénas but also of Moulin-à-Vent (1.36 ha). In addition, there are a few parcels taken over from his parents (1.2 ha) in the South Beaujolais (Pierres Dorées sector).
Paul-Henri was joined by his brother Charles in 2010, and later by his sister Aude and his other brother, Jean-Baptiste, in 2016.
The Thillardon Family is in search of harmony between their love for winemaking, their biodynamic convictions and their quality of life. "Monoculture doesn't make sense," states Charles. The siblings have integrated horses, cows, pigs, poultry, fruit trees and beehives into their domain. All the vines are surrounded by hedges.
The organic/biodynamic culture requires a certain rigor and therefore mobilizes more manpower. The estate employs 4 to 5 permanent workers "when only one would be needed in conventional farming", underlines Charles. For pruning, the estate hires one person because, "we try to prune later to protect ourselves from frost, but we still have to be finished by March".
The estate is spread over the following terroirs:
"Chassignol" in Chénas: a terroir of pink granite and quartz, facing north-east. The vines, some of which are over a hundred years old, are located on one of the most beautiful slopes of the appellation. The vines are planted on very steep slopes, between 10,000 and 12,000 vines per hectare, and are cultivated with horses and winches. With a potential of 6 ha, this is the terroir that gives birth to the estate’s greatest Chénas.
"Les Carrières" in the commune of La Chapelle-de-Guinchay: a 1.9 ha plot on flinty soils in the Chénas appellation. The vines are planted in an old alluvial quarry on a south-facing slope. The wines display a great finesse of texture.
"Les Blémonts": a plot of 1.10 ha located 500m from the previous one. A vein of clay and manganese, with a southern exposure, which delivers supple and round Chénas with good length.
Moulin-à-Vent : parcels les Alizés and Sous la Roche planted in 2016. The soil is granitic (pink granite). The vines are south and east facing.
The Thillardon siblings also own 70 ares of chardonnay (white Beaujolais) plus 50 ares of red Beaujolais in the Pierres Dorées area.
Influenced by his friends Jean-Louis Dutraive and Yvon Métras, Paul-Henri Thillardon quickly progressed to winemaking methods that were gentler than his initial practices, which were conducted with destemmed grapes. "Before moving on to natural winemaking methods, you have to understand your terroir. These vinification techniques have nothing to do with what we are taught in school," he confides. "First of all, it involves harvesting beautiful grapes.” Grapes that are not flawless are discarded to make a natural sparkling wine. Since 2015, all grapes are vatted at 8-10°c in concrete tanks saturated with CO₂ , after a night spent in the cold (in boat containers). "We do very little pumping over. We pour over a few buckets that allow us to water the cap to prevent it from drying out. Thanks to their thick walls, concrete tanks have a great inertia - temperatures vary very gently - and are therefore perfectly adapted to such vinifications.
Fermentations are carried out between 10 and 19°c. The choice of devatting varies from one vintage to another. The siblings know each of their parcels perfectly, which allows them to adapt their moves according to the qualitative potential of each cuvée. Approximately one month of maceration for Chassignol, three weeks for the Chénas and one week for the red Beaujolais. For winemaking, the Thillardons are equipped with an American vertical ratchet press. The wine is aged in all types of barrels (from 228 to 600 l), in enamelled or concrete vats.
After 9 to 10 months of aging, the wines are blended with, depending on the case, very little (10 mg/l of SO₂) to zero sulfur at all. "Sulfured wines taste better the first year after bottling. Sulfur-free ones are superior after one year in bottle. These wines need more time," Paul-Henri noted.
Among the estate's cuvées, here are two very representative ones:
Chénas Vibrations: a blend of grapes from Carrières, Blémonts and young vines from the Chassignol terroir. A fine and fleshy wine which combines easy-drinking with an obvious finesse and a good length in mouth. A touch of emotion is present in this Chénas of immediate pleasure.
Chénas Chassignol: An energizing wine with a delicate and vibrant mouthfeel. A sheer concentration of juicy grapes that truly embody the terroir of Chassignol. The use of whole-bunch brings a spicy touch and a welcome freshness. A truly great Beaujolais wine.
