100% Gamay

Sylvain Martel and partner Anne Sophia Dubois strive to stray away from the popular Beaujolais Nouveau trend and create Gamays that have more structure and intensity. 

 Sylvain chose to ferment 100% of the fruit in whole clusters, which means that the berries and stems are both included in the fermentation. Stems impart their own unique flavors, as well as more tannin to produce greater structure in the finished wine. The degree to which this works depends on how ripe the stems get. makes just 3,000 bottles a year in Beaujolais.

Dark black fruit and grippy tannins are complimented with fresh roses and bright cherries