Domaine Thillardon, Métis 2022

Domaine Thillardon Métis 2022 is a light, playful Beaujolais red that blurs the lines between rouge and blanc—a true “blouge.” Crafted from Gamay with a touch of Chardonnay Rose and Aligoté, it’s deliberately made to be super fresh, juicy, and irresistibly drinkable. This cuvée captures the new-wave Beaujolais spirit: serious vineyard work behind a wine that feels easy, bright, and joyfully unpretentious.

Tasting Notes
In the glass, Métis 2022 is pale and translucent, closer to a deep rosé or very light red than a classic Beaujolais, with a luminous ruby-pink hue. The nose is immediately expressive: crunchy red berries—think wild strawberry, redcurrant, and raspberry—wrapped in notes of rose petal, white pepper, and a gentle candied cherry touch that never feels sweet, just playful. On the palate, the wine is feather‑light yet energetic, driven by vibrant, mouth‑watering acidity. Juicy red fruit flavors unfold with hints of pomegranate, blood orange zest, and a subtle herbal lift. The white grapes contribute extra snap, lift, and a faintly saline, almost chalky edge to the finish, keeping everything refreshing and moreish. Tannins are very fine and barely grippy, making this a wine you can happily chill and drink in generous pours. Best enjoyed in its youth—within 2–3 years of the vintage—when its bright, crunchy fruit and lively profile are at their most expressive.

Production
Métis comes from organically (and largely biodynamically) farmed vineyards in Beaujolais, where granitic and sandy soils give naturally vibrant, perfume‑driven wines. Domaine Thillardon is meticulous in the vineyard, favoring low yields, manual work, and hand‑harvesting to ensure only perfectly healthy bunches make it to the cellar. The grapes—Gamay alongside small proportions of Chardonnay Rose and Aligoté—are typically handled with a very light touch in the winery, often using whole clusters and a semi‑carbonic or infusion‑style maceration to preserve delicate aromatics and keep extraction gentle. Fermentation is spontaneous with native yeasts, and élevage is in neutral vessels, with minimal sulfur, so the wine clearly reflects its granitic terroir and retains its ultra‑fresh, juicy character.

Food & Serving
This is a natural fit for relaxed, generous food—think charcuterie boards, pâtés, terrines, and soft cheeses like brie or camembert. It’s brilliant with simple roast chicken, grilled sausages, or lighter dishes such as tuna niçoise, tomato salads, or vegetable tarts. The wine’s bright acidity and light body also make it a great match for spicy Asian dishes with chili and ginger or Korean fried chicken. Serve slightly chilled at around 12–14°C; 15–20 minutes in the fridge is perfect. Decanting is usually not necessary, but a quick splash into a carafe can help the aromatics open up if you’re serving it right after pulling the cork.

Producer
Domaine Thillardon is one of the leading names in the new generation of Beaujolais growers, based in the appellation of Chénas. Run by brothers Paul‑Henri and Charles Thillardon, the estate has built a reputation for sensitive, terroir‑driven wines made with organic and biodynamic methods, long before it became fashionable. Their focus is on expressing the nuance of Beaujolais’ granitic and schistous soils through low yields, careful farming, and minimal‑intervention winemaking. Over the past decade, Thillardon has become a reference point in the region, frequently name‑checked by sommeliers and wine lovers for their pure, vibrant, and characterful cuvées that showcase just how exciting modern Beaujolais can be.

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