Domaine Nicolas Chemarin
ドメーヌ・ニコラ・シュマラン
Fourth-generation grower crafting fresh, high-altitude natural Beaujolais from granite slopes in Marchampt.
Based in the high-altitude village of Marchampt in the Beaujolais hills, Nicolas Chemarin is a fourth-generation grower whose great-grandfather farmed in polyculture and whose grandfather tended vines. After earning a degree in enology and working in Pouilly-Fuissé and at the cellar of Louis Tête, he launched his own label in 2006 and has run the domaine full-time since 2008. From steep granite slopes at around 450 metres, he farms Gamay and Chardonnay to organic criteria and makes low-intervention wines of remarkable freshness. His signature Beaujolais-Villages 'P'tit Grobis' — named after the old nickname for the people of Marchampt — is joined by cru bottlings such as Régnié La Haute Ronzé and Morgon Corcelette.
Cuvées
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Who Is This For?
For lovers of vibrant, low-intervention Gamay who want to explore Beaujolais beyond the famous names — from juicy village wines to serious crus like Régnié and Morgon.
Frequently Asked Questions
- Who is Nicolas Chemarin?
- Nicolas Chemarin is a fourth-generation vigneron in Marchampt, a high-altitude village in the Beaujolais hills. After studying enology and working in Pouilly-Fuissé and at the cellar of natural-wine producer Louis Tête, he started bottling under his own name in 2006 and has run his family domaine full-time since 2008.
- What does 'P'tit Grobis' mean?
- 'Grobis' is the old nickname given to the inhabitants of Marchampt, and 'P'tit Grobis' is a local term of endearment. Nicolas Chemarin chose it as the name of his signature Beaujolais-Villages cuvée, a fresh, fruit-forward Gamay from the village's steep, poor granite soils.
- What wines does Domaine Nicolas Chemarin produce?
- Alongside the Beaujolais-Villages 'P'tit Grobis', he makes cru bottlings such as Régnié La Haute Ronzé (from a lieu-dit close to Morgon) and Morgon Corcelette, as well as a long-macerated Vin de France Chardonnay. All come from vineyards farmed to organic criteria with minimal intervention in the cellar.
- What makes his terroir distinctive?
- Marchampt sits at around 450 metres above sea level, unusually high for Beaujolais, with steep slopes of poor granite soils. The altitude brings freshness and tension to his Gamay, giving the wines vivid fruit and lively acidity even in warm vintages.
- Do his wines pair well with Japanese food?
- Yes. The bright acidity, silky tannins and pure red fruit of his Gamay make it a natural partner for grilled fish, yakitori, and soy-based simmered dishes; the wines are also lovely lightly chilled.