Domaine Thillardon Chenas Chassignol 2023
Domaine Thillardon Chenas Chassignol 2023 is a dry, light-bodied red from Gamay (Beaujolais, France), in the light, fresh reds style. Tannins are soft and acidity fresh; oak influence is none. Good with charcuterie, roast chicken, salmon, duck. Drink now or within 15 years (to about 2038). No need to decant. Organic farming is mentioned by the merchant. Critic score 94/100 (merchant-reported).
| Wine | Sweet | Body | From | |
|---|---|---|---|---|
| Chiroubles Daniel Bouland 2024 Daniel Bouland · Beaujolais | £37.00 | |||
| Brouilly Lapalu Vieilles Vignes Jean-Claude Lapalu · Beaujolais | £38.00 | |||
| Juliénas, Château-Fuissé 2018 Château-Fuissé · Beaujolais | £22.10 | |||
| Juliénas, Michel & Sylvain Tête, Domaine du Clos du Fief 2024 Michel Tête - Domaine du Clos du Fief · Beaujolais | £19.95 |
Drink it now or cellar for up to 15 years. No need to decant, but best to open it half an hour before service. Founded by Paul-Henri Thillardon in 2008 with 2 hectares of vineyards, Domaine Thillardon is now managed by Paul-Henri together with his brothers. The young winery, located in the Chenas appellation, now extends over 12.5 hectares in various areas of Beaujolais and produces organic and natural wines that have quickly achieved great success among critics and the public. Chenas Chassignol red is a single-plot cuvée made with Gamay grapes from one of the most beautiful sites of the estate, with over a hundred-year-old vines planted on a slope with a granite and quartz terroir. The work in the vineyard is done manually or with the help of livestock. After spontaneous vinification, with whole-bunch maceration, the wine rests in vats and barrels and is then bottled without filtration. The wine reveals a fragrant and elegant aromatic profile with a broad bouquet of dried flowers and red fruits, supported by a spicy and mineral background. On the palate, it is intense, juicy, and mineral with velvety tannins and a harmonious acidic vein. The finish is long and fruity. It pairs well with quail and partridge, veal escalopes or ossobuco.