Domaine de la Grosse Pierre Chiroubles La Grosse Pierre 2022, 14 percent, $24
Pauline Passot, a former sommelier, describes herself as a vigneronne passionnée, a passionate winegrower. She is the third generation of her family to farm and make wine in Chiroubles. This cuvée, La Grosse Pierre, is intensely floral and earthy, light and almost delicate, typical of a Chiroubles, which is often described as the lightest of the crus. (A Peter Weygandt Selection/Weygandt-Metzler, Unionville, Pa.)
Credit…Tony Cenicola/The New York Times
Jean-Paul Brun Terres Dorées Côte de Brouilly 2022, 12.5 percent, $27
The iconoclastic Jean-Paul Brun is one of my favorite Beaujolais producers. Unlike most, who employ some form of carbonic maceration, in which grapes are covered with carbon dioxide and begin a process akin to fermentation without yeast, Mr. Brun ferments his wines conventionally, which, in Beaujolais, is often referred to as the Burgundian method. He doesn’t contend that it’s better, just that it’s right for his wines. This Côte de Brouilly is juicy and stony. It is easy to enjoy now but will age well. (Louis/Dressner Selections, New York)
Credit…Tony Cenicola/The New York Times
Pierre-Marie Chermette St.-Amour Les Champs-Grillés 2022, 13.5 percent, $29
For generations, the Chermettes have been farming and making wine in southern Beaujolais. Over time, they expanded their estate to the northern crus. This wine from St.-Amour, the northernmost cru, is bone dry, tapered and structured, though not at all heavy. You could enjoy it now with a dish like a roast chicken that will cut the tannins, or give it a few years of age. (Weygandt-Metzler)
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