Our Domain History
Les Beaujolais Beaujolais Coeur de Vendanges - Vignes centenaires

A rather rare and atypical cuvee for a Beaujolais. Pierre-Marie chooses a rich and powerful cuvee of wine made using the grapes from old vines and matures it in oak until the April following the harvest. The subtle wooded notes intermingle with very ripe red and black fruit. The mouthfeel is long and suave. A delight!

Personality of the cuvee

This limited edition wine was only known to a small circle of amateurs for several years. It was baptised ‘Cœur de Vendanges’ (heart of the harvest) by Jean-François Abert, a food journalist in Lyon. Pierre-Marie chooses the richest of his old vine cuvées to mature it in oak barrels.

From the vine to the glass

Grape variety: Gamay 1 hectare of 100-year old vine in Saint Vérand on granit soil and 1 hectare of 100-year-old vines in Vaux en Beaujolais (a.k.a Clochemerle) in the Beaujolais Villages appellation area on black granite soils. Integrated vinegrowing, universal cordon and goblet pruning, manual harvest at full ripeness. Traditional vinification of Beaujolais: half carbonic with two pumping per day, no yeast, no chaptalization, maceration of 7 days in concrete vats.

Food and wine pairings

« Lyonnaiseries », andouillette, roast young rabbit, red meat either cooked rare or in sauce, camembert, Saint Marcelin cheese, chocolate desserts.

Robe.

Robe.

Deep robe nuanced with fuchsia and bright purple tints.

Nose.

Nose.

Supple oaky notes blend with pure and intense fruit.

Mouth.

Mouth.

concentrated, red and black fruit coulis with candied notes, fleshy, suave texture, and great length.

Aging.

Aging.

During 6 months half in barrels and half in old oak tuns.

Keeping time.

Keeping time.

Peak 3 to 5 years

Serving temperature.

Serving temperature.

13-14 °C

Conservation.

Conservation.

En cave

Robe.

Robe.

Deep robe nuanced with fuchsia and bright purple tints.

Nose.

Nose.

Supple oaky notes blend with pure and intense fruit.

Mouth.

Mouth.

concentrated, red and black fruit coulis with candied notes, fleshy, suave texture, and great length.

Aging.

Aging.

During 6 months half in barrels and half in old oak tuns.

Keeping time.

Keeping time.

Peak 3 to 5 years

Serving temperature.

Serving temperature.

13-14 °C

Conservation.

Conservation.

En cave

Rewards / notes