Lapierre Morgon Magnum
$119.99
One of the most exciting producers in Beaujolais, Domaine Marcel Lapierre is now led by Marcel's son Mathieu. This organic, biodynamic Gamay is made with minimal intervention; the family was making excellent "natural wines" long before the term became trendy amongst wine aficionados. Pair this medium-to-light-bodied red with roast chicken or roast turkey. The magnum format will serve lots of friends at your next dinner party.
La Galoche Beaujolais Red
$31.99
A typical and hence refreshing, juicy and very drinkable wine just as it should be. Floral, earthy and light, spicy nose. The nose displays a bouquet of fresh red fruits (raspberry, strawberry) and citruses (orange, grapefruit), supported by herbaceous notes. Unctuous palate with balanced sweet and acidulous notes.
The cuvée La Galoche represents the philosophy and approach of Domaine Saint-Cyr. The grapes come from a family plot planted in the 1960s and certified organic since the 2010 vintage. Unpretentious, but with the greatest respect for the environment and wine traditions of the region, this wine offers a lot of pleasure and satisfaction for the price. A true Beaujolais, in its purest expression! Raphael Saint-Cyr, the fourth generation winemaker of the family, took charge of the vineyard in 2008 and began a new generation of dynamic and ambitious winemaking. Conversion to organic farming, longer on the lees ageing (from 6 to 18 months), indigenous yeasts, and controlled extractions.
The vineyard, located on the sunny slopes and clay of Anse, was planted in the 50s. The south-east exposure is perfect for organic cultivation because it is not very prone to diseases and gives the grapes a perfect maturity. The Beaujolais is aged for 9 months in concrete tanks, with a â…“ aged in used barrels for 6 months. All of the wines are vinified with natural yeasts
La Galoche Beaujolais Rose
$30.99
Raphaël Saint-Cyr recently inherited his family's estate and immediately began the conversion to organic–making him the largest certified organic domaine in the Beaujolais. His wines emphasize simplicity, elegance, and drinkability–perfect for the quenching of summertime thirsts. Raphaël's Beaujolais Rosé is lithe, characterful, and frankly downright stunning for the price. It was a huge hit as well with classic cookout fare.
Sarnin Berrux Bojo Sutra Beaujolais
$32.99
Jean-Pascal Sarnin and Jean-Marie Berrux, like all of us, are fans of great food and authentic, natural wine. Sitting around a table at a familiar, epicurean feast, they decided to start making some of the wines they love for themselves. Today they buy grapes and produce wines from all over Burgundy and Beaujolais, always with an eye towards sustainability and quality.
These wines are produced in a traditional and ancestral way but with the help of modern technology: the grapes are vinified by utilizing modern equipment, but continue on the path of minimal intervention by not using any oenological product (except the addition of a small dose of sulphites before bottling). A pneumatic press is employed and the wines are made without any addition of sulphur, yeasts, enzymes, etc. The same philosophy applies during the aging process, which will be done on lies until the single pumping before bottling.
A lively and fragrant natural Gamay from Beaujolais. Vibrant notes of red currant and raspberry, with notes of earth and mushroom. From the heart of Régnié, the youngest Cru of Beaujolais, this wine is made without the addition of chemicals! Perfect to pair with mushroom pizza.
Piron Beaujolais Villages
$26.99
Dominique Piron’s family has been growing grapes here since the 16th century, and Dominique took over the estate in 1971. Piron farms 45 hectares of vineyards scattered among several different crus in Beaujolais, namely Morgon, Chénas, Brouilly, Régnié and Moulin-à-Vent. He owns some parcels, rents others, and also buys 20 hectares worth of carefully selected grapes from their neighbours. Regardless of where the grapes are sourced, Piron is responsible for every aspect of quality control from the vineyard management to the marketing of the finished wine. They take such great care of each of their crus that even the simple Beaujolais and Beaujolais-Villages wines are carefully selected from single-vineyard parcels. Each of their terroirs is unique, yet they are all granite-based soils—the ideal grounding for the Gamay grape. Piron farms sustainably, although he has also been experimenting with organic methods to achieve a rich biodiversity in the vineyards.
Dubois Les Labourons Fleurie
$52.99
Anne-Sophie Dubois is part of a new generation of rising star vignerons in Beaujolais. Based in the heart of Fleurie, Anne-Sophies' wines epitomize delicacy and finesse, with a style and approach aligned with the Gamay grown in the area. Having learned winemaking in Volnay, she draws from her experience there to elegant wines; full of depth and aromatic complexity, and without the over-extraction of fruit.
In addition to a Beaujolais blanc, Anne-Sophie produces three additional cuvées, the most accessible wine being the Paso Doublé Gamay, which is labelled as Bourgogne Rouge and meant to be enjoyed upon release. Her other two wines, l’Alchemiste and Clepsydre, exhibit considerable aromatic complexity, depth, and nuance on the palate. She refrains from using new oak and prefers to utilize cement vats and larger neutral oak casks for fermentation and aging. The resulting wines are renditions of gamay abound with fruit, finesse and exquisite balance. She is also an artist and is responsible for the very cool labels on her bottles. The wines are made in a natural style but in the best sense of the term (in other words refermenting or microbiological issues).
Le Grappin Beaujolais Fleurie Poncie
$50.99
Le Grappin began in 2011 following owner Andrew Nielson's five-year journey working for some of the world's great Pinot Noir and Chardonnay artisans in California, Central Otago, Burgundy and the Yarra Valley. His vision for Le Grappin is to seek out special sites in the over-looked, under-appreciated reaches of Burgundy. They seek out viticulteurs who tend their vines throughout the year with exceptional care and attention, to give the grapes the best opportunity to shine. Their job is to ensure the wine reaches its true potential; working by hand, with small lots, giving each wine as much care and attention as their viticulteurs have paid to the vines. The wines are biodynamic and natural, minimal intervention wines with flavour profiles don't fall into the "weird and funky" realm found in some natural wines.