Poncié is a lieu àdit situated up on the steepest section of hillside vineyards in Fleurie, with the Chermettes' vines now more than forty years of age.. The 2022 Poncié is a breathtakingly beautiful example of this stunning vintage, with the bouquet soaring from the glass in a complex blend of sappy plums, red and black cherries, pomegranate, a touch of fresh nutmeg, woodsmoke, pigeon, granitic soil tones, fresh thyme and a pungent topnote of violets. On the palate the wine is deep, full-

At a Glance

• Origin: Beaujolais, France
• Varietal & Type: Gamay
• Vintage: 2022
• ABV: 13%
• Vineyard Soil: Granite (hard granitic soil with southerly exposure)
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: sappy plums, red and black cherries, pomegranate, a touch of fresh nutmeg, woodsmoke, pigeon, granitic soil tones, fresh thyme and a pungent topnote of violets. On the palate the wine is deep, full-bodied, precise and tangy, with a sappy core of fruit, beautiful soil signature and grip, ripe, buried tannins and stunning length and grip on the complex and impeccably balanced finish<
• Food Pairing: Charcuterie, roast chicken, mushrooms
• Serving Temp: 55-60°F (Slightly chilled)

About the Winemaker

Famille Chermette (formerly Domaine du Vissoux) is a family-run winegrowing estate since the 17th century, located in Saint-Vérand in the Golden Stone area of Southern Beaujolais, France. The domaine produces authentic terroir wines with good structure, concentration, and fine tannins.

Pierre-Marie Chermette is a masterful 5th generation grower who has maintained the strict traditions of his ancestors and the region with more tenacity than most. His son, Jean-Étienne Chermette, joined the domaine in 2017 and took over from Martine and Pierre-Marie in February 2023. The family's wines have been recognized worldwide for their quality since the 1980s, considered among the finest examples of traditional Beaujolais.

Farming & Cellar: Pierre adheres only to classic methods: farming as sustainably as possible, using only indigenous yeasts, employing long fermentations, and making whole-cluster (semi-carbonic) wines in old foudres built by his great-grandfather. His yields are so low and grapes so naturally ripe that he does not chaptalize. The wines are bottled with little or no filtration and minimal to no added sulfur.