CLASSIQUES
BEAUJOLAIS 2023
Grape varietal
Black Gamay (Gamay Noir) with white juice.
Serving suggestions
It should be served between 11 and 13°C. (52-55°F.)
Food and wine pairing
A pleasant, friendly wine, to be appreciated at any time of the day, with picnics, before meals, or with cold meats and starters.
Ageing potential
Beaujolais is a highly aromatic wine that could be drunk to enjoy its fruity bouquet. Best between one to 3 years.
Terroir
Beaujolais A.O.C wines are mainly produced in the south of Villefranche-sur-Saône. The vineyard spreads over 9 700 hectares. It is the most important production area representing 50% of the total production. Only one variety of vine is used in the Beaujolais vineyard : black gamay with white juice which produces red wine. The region also has the highest density of plantations (between 9 000 and 13 000 vines per hectare) which, together with a strict trimming of the vines (12 buds max.), limits the yield. The Beaujolais wine making method is unique and combines ancestral method with modern technique.
Soils made of chalky clay and granite. Average age of vines : 40 years.
Vinification and maturing
Colour: Elegant ruby red with purple reflections.
Nose: A fresh and fruity bouquet wine with aromas of small red fruits (strawberry).
Palate: A fruity and lively taste, round and supple in the mouth, with good balance and smoothness.
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.
