Beaujolais

Juicy, crisp light-bodied but flavoursome and with a terroir transparency, these wonderful Gamays can show very clearly the myriad of styles of each cru – whether it be the mineral Cote de Brouillys, dense Morgons, complex and ageworthy Moulin a Vents or floral, soft and aromatic Fleuries. They can age rather well, too, and due to the low cost of land they are a fraction of the price of their Pinot Noir – favouring neighbours.

There are some very good natural-leaning producers out there making wine using carbonic maceration (whole bunch and whole berry fermentation that gives the wine softness and sweetness.) In isolation these wines are delicious, however for us they all too often result in a dominant wine-making style that supresses individual terroir character and differences. For this reason we tend to prefer the more traditional style winemakers such as Bernard Metrat, Laurent Martray and Jean-Paul Brun.