Jean-Claude Lapalu
Jean-Claude Lapalu
Jean-Claude Lapalu is one of the current stars of Beaujolais. Jean-Claude produces small lots of six distinct Gamays – most of which are 60–100 years old – each expressing different aspects of the Haut-Beaujolais’ diverse geology. Tiny amounts of each cuvée are produced – and with most of the production being sold in Paris – they are very difficult to find.
Jean-Claude Lapalu 2022 Brouilly Vieilles Vignes
French Red
Plum compote, darker fruit and black cherry appear in a compact profile with firm tannins, integrated acidity and fruit through the finish. Gamay comes from old vines on granite soils. The grapes are harvested by hand and vinified as whole clusters through carbonic maceration for about two weeks. Pressing lasts about twenty-four hours. Malolactic fermentation, blending and maturation in stainless steel are also part of the cellar work.
Jean-Claude Lapalu 2022 Côte de Brouilly
French Red
Concentrated black cherry and slate-spice aromas are present with density, ripe tannins, mild acidity and mineral extract. The structure is juicy and compact. The north-facing vineyard lies on blue stone and clay. The palate is direct and silky, becoming more velvety as tannin rises. Energy and fresh flavour complexity are present, with sweet flavours in the finish.
Jean-Claude Lapalu 2019 Brouilly Cuvee des Fous
French Red
Fragrant and energetic, with blackberry, black cherry and raspberry framed by violets, dried rose and a faint earthy edge. The palate is dry and lively, with supple fruit, fine grip and notes of licorice, cinnamon and smoke adding dimension. Lightly chill before serving; its freshness and savoury detail work beautifully at the table with charcuterie, roast chicken, pork or mushroom dishes.
Jean-Claude Lapalu 2022 Brouilly La Croix des Rameaux
French Red
Dark fruit sits behind a clear, mouth-filling palate, with fine-grained tannin giving the wine an architectural sense of shape. The texture is firm but never coarse, and a slow, mouth-watering finish brings freshness to the structure. Distinctive and composed, it suits roast chicken, charcuterie or grilled mushrooms.