CLASSIQUES
BEAUJOLAIS-VILLAGES 2023
Grape varietal
Black Gamay (Gamay Noir) with white juice.
Tasting notes
Colour: Ruby red with violet reflections.
Nose: Red berry fruit and violets.
Palate: A rich, supple taste with good body with supple and fine balance.
Serving suggestions
Best enjoyed at a température of 14 to 16°C (57-60°F).
Food and wine pairing
Drink with lamb, grilled fish or scallops, fresh tofu, cured meats, a light stew, kidneys, pizza, barbecues, light soups and blue cheese from the French Auvergne area.
Ageing potential
This wine can be served now or laid down for the next three years.
Terroir
The wine comes from the vineyards planted around the villages of Blacé, Lantignie and Montmelas in the Beaujolais area. Granite, schistous, shallow soils.
Vinification and maturing
Harvest: 100% hand harvested.
Wine making: semi carbonic maceration.
Vinification: during 12 to 15 days to ensure good extraction, with temperatures held at 22-25°C (71-77°F) to protect the fruit of the Gamay grape.
Ageing: in vats
Vintage : 2023
The first harvest began on September 4th. Despite a period of scorching heat, the grapes are superb, promising an exceptional vintage.
The intense heat at the end of August accelerated the maturation of our Gamay. This vintage is characterized by great heterogeneity between the plots. Some struggled with the extreme conditions, losing a lot of juice, while others resisted admirably. Several factors explain these variations: soil type, exposure, vine age, and yield. The differences between early and late-ripening zones are minimal, reflected in the variability of the analytical data from one cuvée to another, with potential alcohol levels ranging from 12° to 14°. Although we anticipated a bountiful harvest in the spring, we are seeing a significant reduction in volumes. The berries have thick skins and reveal aromas of raspberry liqueur, cherry, as well as notes of violet, dark chocolate, and even pear!
The musts have a high sugar concentration and marked acidity. This year, we favored destemming to prolong the maceration of our Gamays. In addition to the traditional whole cluster semi-carbonic maceration, we opted for hot pre-fermentation maceration to maximize color extraction from the grapes most affected by the drought.
