100% Gamay from 50 year old vines planted in decomposed rock and crumbly schist soil. The yields average 35 to 40 hl/ha. The grapes are hand harvested over several passages in the vineyard. Maceration for 10 to 15 days in temperature-controlled tanks, fermentation with indigenous yeasts, no added sulfite during the vinification. The wine is aged on its lees for 3 to 4 months in 3 to 5 year old barrels from Meursault. A structured and balanced red with aromas of ripe red fruits and powerful tannins. The cellaring potential is 3 to 9 years and the wine deserves a little aging to reach its peak. Serve at 59 to 61F.
About the Producer
Château de Grand Pré is a family estate located in the southern part of Burgundy, in the communes of Fleurie and Villié-Morgon. It was purchased by Louis and Renée Bertrand in 1972. In the 90s, their children became interested in low-intervention winegrowing and by 2000, they had stopped using all chemicals in the vineyard. Their grandson, Romain, met Jean-François Ganevat in 2012 and worked the harvest at his domaine in the Jura. Their relationship continues today; Ganevat purchases Romain’s grapes for some of his cuvées. The vineyards spread over 8 hectares: 6ha in Fleurie, 1.5ha in Morgon, 0.5ha in Beaujolais Villages. Total production is 30,000 to 40,000 bottles
Upon returning to Beaujolais, Romain began vinifying in a non-interventionist style. Harvest is done manually, in multiple passes. Semi-carbonic maceration in temperature-controlled tanks. After 8-20 days, the grapes are pressed; the resulting juice is known as le paradis. No added yeasts. A miniscule amount of sulfur (5-7 mg/L) is used when necessary. The wines are unfined and unfiltered.
Farming practices: certified organic since 2012.
Château de Grand Pré