Stéphane has taken a radical step back to the old traditions of making wine. Beaujolais has long been considered a ‘poor man’s Burgundy.’ But thanks to a handful of winemakers, the quality has been getting better by the vintage. Will they be as good as Burgundy someday? Only time will tell. In the meantime, this wine is all about elegance, balance, and drinkability.
It is 100% Gamay from 40-plus-year-old vines and is organically and biodynamically farmed, and sourced from Quincié: granite-dominant soils and Lantignié: clay and limestone soils. There is a real, authenticity about this wine. One sip and you’ll agree.
The nose displays enticing aromas of strawberries, cherries, and violets.
The palate is inviting and has an easy-to-drink feel. Delicate layers of strawberries, cherries, dark raspberries, red currents, and pomegranate with hints of fresh-cut herbs and white pepper.
I can see this cellaring out to 2030 without a problem.
Food pairings should include Roast chicken with mushroom jus, Turkey with cranberry‑herb glaze, Duck breast with cherry or blackberry gastrique, Herb‑roasted pork tenderloin, and Pork loin with mustard and tarragon. Vegetarian options include Wild mushroom ragù over polenta, Mushroom and thyme pizza, Margherita pizza with fresh basil, and Goat cheese and caramelized onion flatbread.
Vine to Table 