Pierre Marie Chermette Moulin a Vent Les Trois Roches 2022

Pierre-Marie Chermette Moulin à Vent Les Trois Roches 2022 is a benchmark cru Beaujolais that shows just how serious Gamay can be. Sourced from some of the appellation’s finest stony slopes, it delivers structure, depth and perfume that place it closer in style to fine Burgundy than simple Beaujolais. Often described as the ‘King of Beaujolais’, Moulin à Vent is the cru with the greatest aging potential, and this cuvée is a textbook example of why it is sometimes said to ‘pinoter’ – to take on Pinot Noir–like complexity with time in bottle.

Tasting Notes
In the glass, the 2022 Les Trois Roches shows a deep, vibrant ruby color with purple highlights, announcing both concentration and freshness. The nose is pure and expressive, with layers of dark cherry, wild strawberry and ripe raspberry woven together with violet, rose petal, crushed stone, and a hint of pepper and subtle spice. On the palate, the wine is medium to full-bodied for a Gamay, with a fine, firm tannic frame that is more reminiscent of Burgundy than simple Beaujolais. Juicy red and black berry fruit is lifted by lively acidity, while mineral notes, dried herbs and a touch of licorice add complexity. The finish is long, precise and slightly saline, promising further nuance with time. While already delicious in its youth, this Moulin à Vent has the structure to evolve gracefully for 8–12 years from the vintage, developing more earthy, ‘pinote’ character, truffle notes and silkier tannins with age.

Production
Les Trois Roches comes from select parcels in Moulin à Vent, a cru renowned for its poor, granitic soils rich in manganese that naturally limit yields and give the wines their power and longevity. The shallow, stony terroir forces the vines to dig deep, concentrating flavor and imparting a pronounced mineral backbone. Grapes are typically hand-harvested at optimal ripeness to preserve fruit purity and allow strict selection in the vineyard and at the winery. In line with Domaines Chermette’s philosophy, vinification favors traditional Beaujolais methods with whole or partial bunch fermentation, native yeasts, and gentle extraction to capture aromatic finesse without harsh tannins. Aging often takes place in a combination of tank and neutral oak, allowing the terroir and fruit to speak clearly without heavy oak influence.

Food & Serving
This structured and elegant Moulin à Vent pairs beautifully with dishes that you might usually reserve for fine Burgundy. Think roasted duck breast with cherries, herb-crusted lamb, coq au vin, braised pork shoulder, or mushroom-based dishes like wild mushroom risotto or truffle pasta. It also works superbly with charcuterie, aged hard cheeses and poultry with richer sauces. Serve at around 14–16°C (57–61°F) to highlight its freshness and aromatic complexity. Young bottles can benefit from 30–60 minutes in a decanter to soften the tannins and open up the bouquet, while more mature examples will need only a gentle splash decant to remove sediment.

Producer
Domaines Chermette, led by Pierre-Marie Chermette and his family, is widely regarded as one of Beaujolais’ reference estates, known for crafting authentic, terroir-driven wines across several crus. Based in the southern part of the region but with prime holdings in appellations like Moulin à Vent, the domaine was an early champion of sustainable vineyard work, low yields and minimal-intervention winemaking, well before such practices became fashionable. Their focus on ripe but balanced fruit, traditional fermentation and sensitive élevage has earned them a reputation as a leading producer in Beaujolais, regularly cited by critics and sommeliers for wines that combine immediate drinkability with serious aging potential.

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