Wonderful bright fruit, a really weightless and elegant Gamay and a magnum-only bottling. Named after the river from the summer house in Canada where Émélie grew up. Another parcel on granite, planted in the 1950’s. Harvested the parcel twice, the first pick was put straight into the clay jar they use for vinification, then 4 days later the rest was pressed direct on top, where it was left for a two month maceration/infusion without any extraction. She then pressed off again then back in amphora and bottled in August 2020.
Emélie, originally from Quebec, worked with Aurelien Lefort and Patrick Bouju before eventually joining up with Raphaël Beysang when he was offered vines in the south of Beaujolais. Enough of the stellar CV’s - now they plough (no pun intended, but yes do use draft horses in the vineyard) their own path. For winemaking generally they macerate whole bunch, dropping the grapes into the cuve and not interfering before pressing, bottling always without any additions, fining or filtering.