Gamay is the order of the day, direct-pressed, with a small quantity of obscure Swizz varietal Gamaret dropped into the fermenting juice as whole bunches to infuse. Then into the bottle it goes to complete under the closure of the crown cap. A real raspberry ripple of a wine; bracing bubbles buoy the bright summer fruits superbly. Find out more.
About the Wine
We were lucky enough to get hold of a handful of these magnums - the first wine Émélie made in Beaujolais. It is a five-month maceration of Gamay in sandstone jar, two layers of whole grapes, two layers of destemmed. The wine was just left with no pumping over or anything - just left to sit, untouched. As befits the long maceration and elevage it is a wine fit for the cellar - a rare jewel with many good years ahead.
About Émélie Hurtubise
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.
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£31
