Beaujolais

Sweet-berry, spice and loamy-soil aromas introduce a medium-bodied, fleshy and lively red with sweet, powdery tannins. The cuvée combines the L’Héronde, Le Pavé and Brulhiés terroirs. Whole-bunch semi-carbonic maceration with indigenous yeast lasts ten to twenty-one days, followed by twelve months in barrels and demi-muids and twelve months in tank. The wine is bottled unfiltered.

Gamay grows on Brouilly’s blue-stone diorite soils. The grapes are harvested by hand. Vinification includes full whole-bunch carbonic maceration with indigenous yeasts and barrel ageing. Deep cherry colour and garnet reflections accompany peony, Burlat cherry, black fruit and toast. The profile is structured and deep, and the wine contains thirteen and a half percent alcohol.

A deep, silky-smooth profile includes black cherry, violet, wet earth, smoky berry character and spice. The wine is concentrated and elegant, with medium-to-full body, velvety texture, fine depth, lively acidity and a sapid, fresh finish. A serious tannin structure, drive and energy are also present, together with loamy soil and potpourri. This is Gamay from Fleurie in Beaujolais.

Fresh red fruit and wild pepper accompany pleasant acidity, softened tannins and a light alcoholic profile. The grapes are harvested by hand into small cases, refrigerated, carefully sorted and placed whole into concrete. Fermentation proceeds without added sulphites and with minimal extraction. Early pressing precedes full malolactic fermentation on the lees, followed by early bottling.

On the nose you’ll find delightful aromas of ripe red fruits such as cherry, raspberry, and strawberry, characteristic of Gamay, the grape variety used in Beaujolais wines. Light floral notes of violet and iris add complexity to the aromatic profile. Subtle hints of spice, such as white pepper or clove, may also be present, contributing to the wine’s aromatic allure. The palate is marked by a juicy and lively acidity that gives the wine its refreshing quality. Expect a burst of red fruit flavors, with ripe cherry and raspberry dominating the forefront.

Blackberry and black pepper open with tilled earth and fine green herbs, giving this light-bodied red a savoury edge. Juicy fruit carries the palate, and the finish is fresh and neatly shaped rather than heavy. A little air helps it settle into place. Serve lightly cool with pork chops, ham, roast chicken or lentil dishes.