Domaine Charnay Beaujolais 2022Domaine Charnay Beaujolais 2022
Domaine Charnay Beaujolais 2022
After creating and running his own construction company for nearly a decade, Thibault Charnay returned to the family domaine in 2012 to work in the vineyards around his hometown. He purchased a few additional hectares of vines, and today, farms 12 hectares of Gamay on the classic pierres dorées (golden limestone) around Anse in the southern part of the Beaujolais.
For many years, thanks to his ready access to tractors and other machinery, Thibault helped his wife Emilie’s family carry out the organic treatments in their vineyards. Inspired and nudged by his brother in law Raphael at Domaine Saint Cyr, Thibault decided to convert his own domaine to organic farming in 2019, as well as vinify and bottle his own production (rather than sell it off to the négociants).
At Domaine Charnay, vinification is done using native yeasts in the cold carbonic style, which results in classic joyful and delicious bottles of Gamay produced from the heart of the Beaujolais.
Crunchy, no fuss, organically-farmed Gamay. Light bodied with lifted summer strawberries, cranberries and a bit of spice with a tight acidity. Serve with a light chill.
Domaine Richard Rottiers Brouilly 2021Domaine Richard Rottiers Brouilly 2021
Domaine Richard Rottiers Brouilly 2021
Richard has a tiny estate in Beaujolais, making some great expression of the cru’s of that region. This Gamay from the cru of Brouilly is fruity, energetic, crunchy.
Aromas of red cherries, raspberry, and darker fruits like cassis & mulberries, spices from the oak maturation with nice tannins.
Dominique Piron Brouilly 2020Dominique Piron Brouilly 2020
Dominique Piron Brouilly 2020
Brouilly is the largest and furthest south of the Beaujolais crus. It has a good south eastern exposure, at the bottom of the Saône Valley at an altitude of 200 to 300 metres. The subsoil consists of granite debris and blue-tinged schist. The wine shows aromas and flavours of cherry and blackcurrant fruits with a dusting of sweet spice. Brouilly is a fresh and elegant wine, with nice roundness to the finish. It’s the very image of Beaujolais, best served slightly chilled.
The Piron family’s history in Beaujolais spans more than four centuries, with its oldest known forebear born in Morgon in 1590. Since then, there have been 14 generations of winegrowers in the family. The domaine joined the portfolio with Dominique Piron in charge alongside Lantignié-born Julien Revillon. Together they realised a goal of raising characterful terroir wines that are fruity, subtle and elegant from sloping vineyards of fragmented granite and schist. They display depth, freshness and verve, with terroir-specific differences between the various crus – and Maison Piron’s holdings across the best vineyards are second to none.
Dubost Beaujolais Villages 2021 FranceDubost Beaujolais Villages 2021 France
Dubost Beaujolais Villages 2021
Dark, lifted red and black fruits with savoury notes make for a fabulous medium bodied beaujolais.
There is nothing quite as good as drinking an ‘artisan’ `Beaujolais’ slightly chilled in the warm Summer months. Produced from pinot’s cousin, Gamay, like many pinots, they are [generally] light to medium bodied, energetic, and making a serious comeback, no doubt due to a massive increase in quality in the region, and a focus from importers and wine lovers alike on smaller boutique producers. In anycase all the team were impressed when we tasted this wine last week, and instantly wanted to let everyone know about it.
The producer Jean Paul Dubost is a leader in the region and practices biodynamic viticulture as well as minimal intervention winemaking with only a little sulphur added at bottling for stability. This is ‘authentic’ Beaujolais, not ‘lolly water’, as often seen in more mass produced ‘supermarket’ examples of the style.
Joubert Beaujolais Villages 2021Joubert Beaujolais Villages 2021
Joubert Beaujolais Villages 2021
A delicious organic Gamay crafted with care. The type of “Bojo” you will find in the wine bars or bistros of Paris. A juicy, fresh wine, slightly earthy with crunchy red cherries and grippy tannins. No sulphur added!
Carine Joubert, daughter of Marcel, is now leading the Domaine Joubert as the fifth generation of winemaking in the family. Carine is taking over her dad Marcel who has been farming and making wine from 10 hectare since 1972 organically, his natural approach was spurred after meeting pioneering Morgon winemaker Marcel Lapierre at a motorcycle rally in the late 1980s. Joubert farms organically and has been certified since 2009.
The family uses seaweed as fertilizer, and grows a short, sturdy grass between the rows of vines, creating competition and encouraging deeper root systems. Recent re-plantings have been widely spaced to more easily allow for plowing between rows. Joubert’s winemaking is void of cultured yeasts, fining, filtering, and sulphites—this uncompromising purist approach is practically an extension of his larger-than-life personality. Despite the fame of his predecessor Lapierre, Marcel Joubert’s generation of Beaujolais winemakers are instead humble, quiet achievers, and so his incredible wines remain largely undiscovered.
Carine’s great grand-father Petrus, was the founder of the appellation Brouilly, but the family wineries now sprawls across the AOC Beaujolais, Beaujolais Villages, Brouilly, Fleurie, Chiroubles, and Morgon, boasting sun-drenched hillsides, mineral soils and vines ranging from 30-100 years old.
Carine is pushing her maceration in 45 days, bottling sometimes the wines two years after harvest. She believes time will deliver something special in her wines!