Ripe and vibrant on the nose, with raspberry, bubblegum and cola notes mixing with some underbrush and earth. The palate is juicy and mouthfilling, but balanced by lively acidity. The red fruits are sweet and sour, but there are earthy, mushroom notes as well. This can be lightly chilled and served with good conversation and great friends. “Glou-Glou” means “glug” – don’t overthink the pairings here…
Gamay, like the Beaujolais region in which it thrives, is often misunderstood and underappreciated. Depending on how it is grown and vinified, it can produce simple, light fruity wines (Beaujolais Nouveau) as well as bigger, structured reds showing cherry, berries, pepper and roasted notes (Cru Beaujolais).
Beaujolais is the southern part of the larger Burgundy region of France. Climactically closer to the Rhône (having part of the region actually in the Rhône Alps) than the rest of Burgundy, the dominant grape of the region is Gamay Noir, not Pinot Noir. The soils here are granitic and sandy, which benefits the juicier, more vigorous Gamay grape. The finest examples of Gamay come from the 10 Crus, but there are excellent wines coming from other vineyards which can achieve Beaujolais-Villages status, denoting their superior quality.
Estate vineyards in the southern part of Beaujolais. The soil is a mix of silt, clay and rich loam. Farmed organically, with great respect given for biodiversity in the vineyard.
Hand-harvested grapes are placed whole cluster in concrete tanks, where they undergo 8 months of natural carbonic maceration. The wine then undergoes spontaneous fermentation on the skins, before being lightly racked. There are no additives to this natural wine.