GRANDES MISES
BEAUJOLAIS-VILLAGES 2018
Grape varietal
Black Gamay with white juice.
Tasting notes
A purple red colour with violet hues.
The nose shows aromas of small black berry fruits and violet.
The mouth is elegant and refined, offering flavours of chocolate, black fruits and spicy notes. A wellrounded wine with velvety tannins and a nice length.
Serving suggestions
Best served at a temperature of around 14°C to 16°C. (57-60°F.), to appreciate its fruit aromas, its delicacy and freshness. Try also to decant this great Beaujolais-Villages to discover new tastes!
Food and wine pairing
Ideal with charcuterie, Italian dishes and white meats.
Ageing potential
The long vat maceration allows for good extraction. This wine is therefore well-structured and can easily age up to 5 years.
Origins
The Beaujolais region forms part of the “Grande Bourgogne Viticole”. It starts South of the Mâconnnais. With 100% Gamay grapes, the Beaujolais Villages appellation is situated in the two departments of the Rhône and Saône-et-Loire, and especially around the villages of Blacé, Lancié, Régnié and Lantignié.
Terroir
The soils are mainly composed of limestone and clay interspersed with sandy granite veins. Of the total 22000 hectares planted in the Beaujolais region, 6000 hectares are entitled to the “Beaujolais- Villages” appellation, which is the intermediary appellation between “Beaujolais” and the 10 Crus.
Our wine is made up from a vineyard situated in: Blacé, situated towards the South of the region, several kilometres from Villefranche-sur-Saône. The vineyard extends from the Blaceret plateau (215 metres altitude) to the wooded hillsides of the Col de Failly (at 673 metres) and produces 420 hectares of Beaujolais-Villages.
Vine and soil
Age of Vines: 48 years
Yield: 56 hectolitres per hectare Plots:
A parcel selection with vines pruned “en gobelet” on sandy and stony soils.
Blacé brings roundness and fruit to the blend.
Vinification and maturing
The Gamay grapes were collected on September 2018, the 6th by our partner-growers. The very ripe stalks have been placed with whole bunches (no destemming) in a concrete vat by gravity.
The fermentation maceration lasted 12 days with some cap-punching, over-pumping and racking to extract the aromas and bring body. Then the must were pressed, the juice from each cuvee were blended and racked for a malo-lactic fermentation on fine lees, followed by a long ageing of 20 months in tank.
4000 bottles in total.
Vintage : 2018
Structure and balance
January was mild, but February and March were cold. Then came April, which was hot, dry, and fairly sunny; and May, which was rainy with normal levels of sunshine. June was hot and stormy, but the vines remained miraculously healthy. Summer was very hot and dry.
Despite the drought and high temperatures, the vines withstood the weather very well.
Harvesting began on 27 August in the earlier zones, and on 13 September for later plots.
The 2018 vintage has already been described as incredible and aromatic, dominated by notes of black berries and raspberry, with a touch of spice, and remarkable structure and balance.
