This wine is emblematic of the estate where, from 1986, we wanted to bring back the Beaujolais of yesteryear. This cuvée is crafted to pure Beaujolais tradition: it does its Easter duty in big oak tuns, is fined using egg white, it is not chaptalised and undergoes only the lightest of filtering. The lively, intense fruitiness is very close to the grape itself. Concentration and freshness in the mouth make this a Beaujolais with character.
Personality of the cuvée
This cuvée was created in 1986 under impetus from our friend Jean Brouilly, who used to be a ‘starred’ master chef in Tarare and who wanted a very natural Easter cuvée. This was at a time when the fashion was for Nouveaus with banana flavours. We decided to make a cuvée to buck the trend: a Beaujolais as close as possible to its parent grape, non-chaptalised and vinified using the traditional method, hence its name. It has been much emulated since then!
From the vine to the glass
Grape variety: Gamay 4 hectares in St Vérand well-sited on dark granite soil; even though it is in a limestone-clay area. In Saint Vérand we are on a granitic enclave on a soil similar to that in Beaujolais Villages. Old 35 to 85 year old vines south-west facing Pruning: universal cordon + goblet Integrated vinegrowing. Manual harvest at full ripeness. Traditional semi-carbonic Beaujolais vinification, 6-day maceration in cement or stainless steel vats, no yeast seeding or chaptalisation, minimum SO2, pneumatic pressing. Maturing: 4 to 6 months in old oak tuns.
enjoy it within 2 to 4 years for its peak.
Serving temperature: 13 °C.
Matching it with food
Pumpkin and bacon risotto, delicatessen meats, pork, rabbit and poultry terrines, poultry mousse, snails, hot Beaujolais sausage, grilled meats, pan-fried veal liver, shepherd’s pie, red and white meat, grilled rib of beef, meat in sauce, andouillette, rabbit, poultry, daube en gelée, roasted lamb leg, ratatouille, camembert, chocolate desserts.
Robe - limpid, shiny ruby with crimson tints.
Nose - floral and small wild red berry fruit notes including wild strawberry, raspberry, carnation and peony with a hint of white pepper.
Palate - gentle, fleshy attack that brings you a perfect balance of fresh fruit and flowers, opening onto a silky mouthfeel wcomprising refined tannins, with a touch of spice coming through at the end.
Dis Vins Editions « D.V.E » - Vintage 2014: 87/100
Beaujolais today: 16/20
Revue du Vin de France - Vintage 2013: 14.5/20
Robert Parker - Vintage 2014: 83/100