Incredible raspberry fruits on the nose that follow through on the palate. Beaujolais as it should be. Vinification has a Burgundian feel, with a cold soaking of the grapes and a light “pigeage” to extract colour and flavour from the skins.
From the beginning, Jean-Paul carved a different path for himself in Beaujolais. Not only does he not chaptalise (common practice here), he has also always eschewed the relatively modern technique of carbonic maceration, in favour of traditional Burgundian vinification. His belief is that the character of Gamay and its varied terroirs is obscured by whole-cluster fermentation, as well as by the use of commercial yeasts and excessive sulphur. He has never strayed from that philosophy, continuing to carefully sort and destem his grapes and vinify without added yeast or sulphur (bar a touch at bottling). He also allows for several weeks maceration, with ageing in a combination of concrete and old oak, varying with vintage and wine.
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