This comes from a parcel of 1950’s Gamay vines, planted on soils heavy in limestone and clay, biodynamic for more than 20 years, with beautiful small grapes and small yields. She de-stemmed the fruit, before giving the grapes a one month maceration in amphora. Then pressed off, then back in the amphora for a year and five months. It is a wine with a wonderful streak of acidity, pale colour, bright with pink grapefruit, redcurrants but still rounded and elegant. The last year on this parcel. Much lighter in style than the 2018 vintage (which you can find here).
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.