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Piron Chenas Quartz 2016

ID No: 446520
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 93 Points
Country:France
Region:Beaujolais
Winery:Dominique Piron
Grape Type:Gamay
Vintage:2016
Bottle Size:750 ml
Product Description

Piron Chenas Quartz is made from 100% Gamay - 60+ years old .

The Chenas Cru is the smallest Beaujolais Cru, not bigger than Côte Rôtie. This is a rare wine. The estate's unique parcel spreads over 22.2 acres of vines on a very steep slope facing East, situated between 310 and 380 meters above sea level. Granitic soils are covered with Quartz crystals and give the wine its own personality.

The vineyard is co-owned by Domnique Piron and Christian Lameloise, whose family owned Lameloise restaurant in Burgundy (3*** Michelin). Decanter classified the wine in the 3 best best bottles of Crus Beaujolais in 2015 (vintage 2013).

Hand harvest, sorting table, part destemming. A first stage of semi carbonic maceration during few days is followed by a more classic Burgundy maceration with « remontages » and « pigeages », for a total of 18-20 days, depending on the vintage.
30% of the wine are aged in recent French oak foundre and oak barrels (no new oak) during 12 months to bring roundness and complexity to the final assemblage.

Pairs well with complex dishes, meats, leaver, and why not a little pigeon with peas and diced bacon.

Review:

"Beautifully attractive violets and red flowers here, carrying a very fresh impression, as well as an exciting and vibrant yet elegant finish. Exceptionally pure and focused. Drink or hold."

- James Suckling (February 2019), 93 pts


Winery: Dominique Piron


The oldest known ancestor of Dominique Piron, Etienne Bailly, was born around 1590 in Morgon, under the reign of King Henry III, in full wars of religion. 3 centuries of family Bailly and Piron followed one another, producing and selling wine from Gamay to Morgon.

Today, a new story is being written. With know-how, roots and terroirs, Dominique Piron has created a Domain among the leaders of the region.

At Maison Piron, there is no "recipe", but a multitude of possibilities and combinations, depending on the knowledge of the terroirs, the appellation, and the purpose. Grapes of quality that are ripe and representative of their soil, a severe sorting if necessary, a partial destemming depending on the maturity of the stalks, some "pigeages" and pumping over, lengths of fermentation depending on terroirs, appellations, and vintages. Few technical interventions. The major idea is "permanent adaptation to the elements". Piron wines are traditional. They express the soil from which they come from. It is a compromise between the search for the best tannins and the preservation of finesse, elegance and purity. A moderate maturation in barrels brings roundness without being overwhelming.

Date Founded: 1590


Owner: Dominique PIRON - Julien REVILLON


Starting with the Romans, wine growing has developed since the 3rd century. Dominique Piron’s oldest known ancestor was born in Morgon in 1590. Since then, there have been 14 generations of wine growers in the family. Morgon and Moulin à Vent wines have long been renowned among France’s finest wines.

Dominique Piron

1590 Oldest known ancestor Etienne Bailly, winemaker in Morgon
1950 Born in Côte du Py ; 14th generation in Morgon
1968 University of Dijon
1971 First vintage
1988 First grapes bought in Beaujolais
2003 Chenas with Lameloise
2016 President of the Interbeaujolais Bureau


Julien Revillon
1973 Born in Beaujolais
1997 Master of Wine Trade in Dijon
1998-2004 Burgundy, Bordeaux, Champagne
2005 Colombo in Rhône Valley
2013 Domaines Piron, Beaujolais

Winery Acreage: 234.75


Winery Production: 66,700 / 9L cases


Varietals Produced: Gamay noir (97%), Chardonnay (3%)


In a vineyard with difficult terrain− 30% steep slopes and a virtual patchwork of parcels, Dominique Piron is engaged in sustainable winegrowing. On winegrowing land filled with old broken-down granite and schist, the watchwords are natural balance and biodiversity.
For vinification, their goal is to create terroir wines, wines of character, that remain fruity, subtle and elegant.

Gamay is the heart and soul of Beaujolais crus. 
A cross between the Pinot Noir and Gouais Blanc varieties, Gamay was originally imported from Croatia by the Huns in the 4th century. Gamay is a delicate variety and it is either excellent or nothing at all. At any rate, Gamay is a quite remarkable variety because it can either be enjoyed young for its fruitiness and elegance, or allowed to age, developing the structure and mineral qualities so appreciated by connoisseurs.

Morgon, the image of Dominique Piron.
Morgon wines are solid but never hard. They are racy and elegant. They always have a slight hint of black cherry (some would say kirsch, as the wine ages), and bright spicy notes. With their great structure, Morgon wines keep very well. Morgon, a sure value.

Eight other appellations, including Brouilly, Regnié, Fleurie, Chénas, Moulin à Vent, Saint Amour, Beaujolais rouge, rosé and white with the Chardonnay variety. 
Domaines Piron, the specialist in Morgon. 
A leading Beaujolais enterprise. 
An international reputation with wines sold in 30 countries worldwide.


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Review:

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Paradigm Cabernet Sauvignon 2015


Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

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"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019) - Decanter 95 Points 

 95 Points
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Tasting notes: 

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Review:

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- Antonio Galloni's Vinous (August 2018), 91 pts


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 Vinous Antonio Galloni: 91 93 Points
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The Morgon Cru is based in the heart of Northern Beaujolais. Côte du Py is the heart of Morgon, a little hill of very old blue stone rocks - the oldest soils of Beaujolais (around 430 millions years old), with a typical blue color.
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VINTAGE 2016
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Wines of the Côte du Py are very dark, profound and dense. Classic aromas of red berries, cherry, kirsh. Fruity, structured and mineral in the mouth with graphite flavors and spicy notes of black and white pepper. Wine can age up to 10 years.

Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.

Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.

Review:


"A vivid minerally undertone marks the pure raspberry and ripe cherry flavors, accented by licorice and floral details that give way to white pepper and wild herb elements on the long, lightly tannic finish. Drink now through 2024. - Gillian Sciaretta"

- Wine Spectator (November 30th 2019), 92 pts


 Wine Spectator: 92
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 94 Points
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Dominique Piron Morgon Cote du Py is made from 100 percent Gamay.

The Morgon Cru is based in the heart of Northern Beaujolais. Côte du Py is the heart of Morgon, a little hill of very old blue stone rocks - the oldest soils of Beaujolais (around 430 millions years old), with a typical blue color.
Côte du Py has been known for centuries for being the best terroir of the village, producing long lived wines with strong structure and flavors.

VINTAGE 2016
The first half of the year was complicated : cool spring, ice storm. But a perfect second half : warm and dry. Late harvests without any rain produced beautiful grapes. A fruity, elegant and greedy vintage.

Wines of the Côte du Py are very dark, profound and dense. Classic aromas of red berries, cherry, kirsh. Fruity, structured and mineral in the mouth with graphite flavors and spicy notes of black and white pepper. Wine can age up to 10 years.

Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.

Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.

Review:


"A vivid minerally undertone marks the pure raspberry and ripe cherry flavors, accented by licorice and floral details that give way to white pepper and wild herb elements on the long, lightly tannic finish. Drink now through 2024. - Gillian Sciaretta"

- Wine Spectator (November 30th 2019), 92 pts


 Wine Spectator: 92
Alain Jaume Domaine du Clos de Sixte Lirac 2016

Closeout!

Alain Jaume Domaine du Clos de Sixte Lirac  is made from 50% Grenache, 35% Syrah, 15% Mourvedre

An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.

Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.

 


Review:

"The 2016 Lirac Domaine du Clos de Sixte is a terrific wine, easily the rival to many Châteauneufs from across the river, starting with its alluring aromas of flowering garrigue and ripe cherries. A blend of 50% Grenache, 35% Syrah and 15% Mourvèdre, this full-bodied wine is lush and concentrated on the palate, then turns velvety on the long finish. I'd treat it like a Châteauneuf du Pape in terms of cellaring: hold it for a few years, then drink it over the next 15. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 93+ pts

 Wine Advocate: 93
Alain Jaume Domaine du Clos de Sixte Lirac 2016 (magnum)

Alain Jaume Domaine du Clos de Sixte Lirac  is made from 50% Grenache, 35% Syrah, 15% Mourvedre

An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.

Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.

 


Review:

"The 2016 Lirac Domaine du Clos de Sixte is a terrific wine, easily the rival to many Châteauneufs from across the river, starting with its alluring aromas of flowering garrigue and ripe cherries. A blend of 50% Grenache, 35% Syrah and 15% Mourvèdre, this full-bodied wine is lush and concentrated on the palate, then turns velvety on the long finish. I'd treat it like a Châteauneuf du Pape in terms of cellaring: hold it for a few years, then drink it over the next 15. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 93+ pts

 Wine Advocate: 93
Alain Jaume Rasteau Les Valats 2016

Alain Jaume Rasteau Les Valats is made from 80% Grenache, 10% Syrah, 10% Mourvèdre planted on clay and stones based soil.

40 Hectoliters / Hectare

Deep red garnet color. Aromas of fresh red berries. On the palate, the richness of the fruit and tannins harmonizes with the roundness of the wine.

The finish is long, with spicy touches and minerals notes. Complete and authentic.

Grapes planted on clay and stones based soil.

Review:


"Notes of wet sandstone, crushed earth and olive lend elegant restraint to crisp black cherry and blackberry here. A blend of 90% Grenache and 10% Syrah, this concentrated wine is marked by savory tones of dried mint and sage. Fine but firm tannins and a mineral freshness accent the finish. It's ready now but should improve through 2030. - ANNA LEE C. IIJIMA"

- Wine Enthusiast (March 2019), 91 pts


"Earth, black olive and plummy fruit combine on the nose of the 2016 Rasteau Les Valats. It's a bit rugged, but in a good way, with savory tannins framing the dark flavors and lingering on the finish. Dark and dusty, it calls out for grilled meat. - Joe Czerwinski"

Robert Parker's Wine Advocate (Issue #238, August 31st 2018), 90 pts


"The 2016 Rasteau Les Valats is another outstanding wine from this team, offering classic Rasteau earthy black fruits, gravelly minerality, and a touch of spice to go with a full-bodied, concentrated, powerful style on the palate. Based on 80% Grenache and 10% each of Syrah and Mourvèdre, it’s a powerful yet balanced 2016 that will keep for 7-8 years."
- Jeb Dunnuck (March 2019), 90 pts

 Wine Advocate: 90 Wine Enthusiast: 91 90 Points
Argot Mosaic Chardonnay 2016

Argot Mosaic Chardonnay is made from 100 percent Chardonnay.

Review:

"The 2016 Chardonnay Mosaic simply sings of honeyed peaches, apple pie and spiced pears with nuances of marzipan, ginger and nutmeg. Medium to full-bodied, the palate is packed with stone fruit and spiced apple layers with a creamy texture and fantastic freshness, finishing on a lingering honeyed note. 600 cases produced. - Lisa Perrotti-Brown" - Robert Parker's Wine Advocate (Issue #237, June 2018), 91 pts

Argot Mosaic Pinot Noir 2016

Argot Mosaic Pinot Noir is made from 100 percent Pinot Noir.

Sourced from both high-elevation and valley floor vineyards, located in the cool-climate AVAs of Sonoma Mountain, Bennett Valley and Petaluma Gap. A drama-free growing season allowed for a leisurely harvest of perfectly ripe, healthy fruit. Low-stress, clean ferments, led to an exceptionally pure Pinot Noir, laden with fruit, earth and spice.

Review:

"Medium ruby in color, the 2016 Pinot Noir Mosaic has a pretty nose of pink peppercorn, herbs and dusty earth over a core of savory black fruit and spices. Medium-bodied, it gives good layers of flavors in the mouth with concentrated black fruits and loads of spice, grainy tannins to support and a long, lingering finish. Yum! 600 cases produced.. - Lisa Perrotti-Brown" - Robert Parker's Wine Advocate (Issue #237, June 2018), 92+ pts

 Wine Advocate: 92
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