Vin de France has become a popular classification for young French winemakers who wish to operate outside the confines of the country’s traditional AOC system. With respect, many of the next generation vignerons eschew French wine laws, instead focusing their efforts on creating a new way forward with concepts like Natural Wine, non-vintage wines and multi-regional blends.
Sourced from the single, 1.25 acre plot, ‘Les Bruyéres’, which is surrounded on all sides by ‘coquelicots’ (poppies). Vines are 58 years-old, planted in sandy soils at 150 meters elevation with a southern exposure.
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).
Grapes are hand-harvested and fermented via native yeasts and without sulfites. There is a touch of carbonic maceration: carbon dioxide is pumped over whole grapes in an enclosed tank, where the weight of the berries gives some “free-run” juice, but intracellular fermentation begins inside the grapes, before pressing. Aged six months in stainless steel tanks. Bottled unfined and unfiltered.
A modern take on old school “Beaujo”. A touch of carbonic maceration gives ample fruit on the nose, with aromas of ripe Bing cherries, raspberry, cinnamon and earth. On the palate, those berry and cherry notes are there, but drier than the nose would have you believe. There’s some blackberry as well, a touch of black tea and some crushed black pepper on the finish. Chill lightly and enjoy with back bacon on a bun, fried chicken or sip quietly while watching a good movie.