I was referring to the difference between carbonic versus semi-carbonic maceration.
You are usually quite specific in these matters, hence the reason for the clarification.
Oh now I see, you are commenting on how Iāve written the descriptions for the vinification processes of the wines! I thought you commented something else.
I guess thereās some confusion with terms here. If you read that a wine is made with ācarbonic macerationā and nothing else, it usually means it is made by putting the grapes in a sealed tank that is filled with CO2, followed by intracellular fermentation. Once the intracellular fermentation is over, the wines are pressed off their skins, the fermentation is usually (but not necessarily) finished with a selected yeast and the wine is bottled soon afterwards.
In semi-carbonic maceration the wine is usually first made with carbonic maceration, which usually starts with some crushed grapes starting to ferment on their own and filling the tank with CO2 so that carbonic maceration can start. After a certain period of time, the grapes are crushed and the wine finishes fermentation while macerating on the skins. This semi-carbonic macerartion includes carbonic maceration. If a note says the wine is vinified with vinified in whole bunches (ie. carbonic) and then macerated for two weeks with the skins, it should be obvious from the context that the wine is then made with semi-carbonic, not full carbonic. The only part I can understand your critique is the Bouland wine, where I failed to mention the maceration time with the skins because I couldnāt find any exact data - here the term lacks context and thus can be interpreted the wrong way. I will edit it accordingly.
However, as I said earlier - I believe nobody thinks Cru Beaujolais wines are made with full carbonic maceration? 
Indeed, it was referring to terminology (for how the wines were made). Maybe itās just my confusion and matters less in the whole context so please donāt take as critic, I was more looking to clarify (If I missed something) - it doesnāt take anything away from the essence of the very good note(s) 
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Yes, I just was a bit confused at first as to which part you referred to, because I didnāt remember how I had explained the vinification process for each wine.
But yes, you are definitely correct in that full carbonic maceration does make very different wines to wines made with semi-carbonic maceration. However, one should keep in mind that semi-carbonic means a wine is made with both carbonic maceration and conventional maceration, so itās not wrong to say the grapes first undergo a carbonic maceration in a wine that is made with the semi-carbonic process. Thatās just what they do.
But itās a good thing you asked for clarification, because the original Bouland note was ambiguous in that regard!
Last I had a Lapierre, it was one of the best bottles Iāve ever had. Amazing youthfulness. Iāll have to try to get my hands on some of the other reviewed.
I have to say that Faillaās Gamay from Bjornson Vineyard in Oregon has been a staple for a few years of the new world wines - always a great joy, if you come across it.
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