Grape: Gamay Noir
Appellation: Beaujolais Villages
A selection of old vines (50 to 80 years old) from several plots; mostly mid-slope, south-east facing early ripening parcels on sandy granite soils. Whole cluster carbonic fermentation in stainless steel vats with indigenous yeasts, maceration of 10 to 12 days, aged on the fine lees for 7 months in concrete vats.
"Dark violet. Spice-tinged red and dark berries, licorice and a hint of smokiness on the pungent nose and in the mouth. Broad and chewy in texture, showing good heft and a floral quality that emerges with air. The smoky note comes back strong on the long, youthfully tannic finish, which leaves a suggestion of bitter cherry behind."
90 pts, Josh Raynolds, Vinous