SAINT AMOUR 2025
Grape varietal
Black Gamay (Gamay Noir) with white juice.
Tasting notes
Colour: Deep garnet-ruby.
Nose: Rich floral aromas (peony, mignonette) and fruit notes (raspberry and vineyard peach), enhanced by subtle hints of kirsch.
Palate: Soft, harmonious and highly expressive, with excellent drinkability.
Serving suggestions
Best enjoyed slightly chilled, at around 15°C. (59°F.), to reveal its seductive aromas.
Food and wine pairing
An ideal companion to creamy chicken with mushrooms or an elegant cheese board.
Ageing potential
A Cru that will age comfortably for up to five years in the cellar.
Origins
Located at the northernmost edge of the Beaujolais vineyard, Saint-Amour marks the final stop on the route of the Beaujolais Crus. According to legend, the village of Saint-Amour originated from the conversion to Catholicism of a Roman warrior who founded a monastery on the hilltop overlooking the Saône Valley. The touch of romance suggested by its name has made this wine particularly sought-after.
Terroir
The commune of Saint-Amour lies at the meeting point of granite soils, ideally suited to red wines, and limestone areas where Chardonnay thrives. The clay-siliceous soils and clay deposits surrounding stony, rocky elements are derived from granite bedrock and arkose (Triassic sandstone).
Vinification and maturing
Hand-harvested grapes. Gravity-fed vatting in concrete tanks. Whole-bunch maceration for around ten days, incorporating pump-overs and rack-and-return operations prior to pressing, to maximise structure and colour extraction. The wine is then matured on fine lees in tank.
Vintage : 2025
In the Beaujolais area, the 2025 vintage stands out for its remarkable precocity, in line with great sunny years such as 2015 and 2018. After a fairly cool winter and a balanced spring, budbreak occurred as early as April 6, followed by a rapid flowering at the end of May, eight days ahead of 2024.
Early summer was marked by contrasts: heavy rainfall in early June, locally accompanied by hail, was followed by a sharp rise in temperatures. A more moderate July preceded a heatwave in August, with peaks above 40°C. (104° F.), leading to significant water stress.
These conditions accelerated ripening, enhanced berry concentration and kept disease pressure extremely low. Harvest began on August 23 for Chardonnay and August 25 for Gamay, extending until September 16 depending on the area.
Despite reduced volumes due to hail and drought, quality is definitely there: concentrated, complex wines with deep colour and solid tannic structure. A truly nice vintage in the making.
