Nestled between Savoie, the Jura, Burgundy, and the Rhône, this small yet mighty appellation is one to explore. Patrick Bottex, along with his wife and son, farm the rocky limestone slopes of Bugey to produce a beautiful sparkling rosé. Predominantly Gamay, this slightly sweet bottling shows bright fruit and refreshing acidity.
You know the gang by now–Lapierre, Foillard, and Breton. These guys banded up in their twenties to (help) change the world of French wine, natural wine, and Beaujolais forever. But the name Thévenet, the fourth gang of Four member, rarely gets mentioned. That's partially because Jean-Paul makes far less wine than the others. The single wine he makes, perhaps the most elegant and long-lived expression of Morgon I've ever tasted is a true study on that lovely village. It is high-toned, zesty, and lightly funk in its youth, and can age like great Burgundy–if, unlike me, you have the patience to wait. I've gone through chilled bottle after chilled bottle this summer. If you love Beaujolais and haven't yet experienced Thévenet's rendition, now's the time to do it!
Guy’s friends may call him “Petit Max”, but in the world of wine, he is quite the contrary. Breton is a major force in restoring the honor of Gamay in Beaujolais. This Morgon is his principle offering from 80-year-old vines, contributing a deeper complexity and structure to lush red fruits.
Raphaël Saint-Cyr recently inherited his family's estate and immediately began the conversion to organic–making him the largest certified organic domaine in the Beaujolais. His wines emphasize simplicity, elegance, and drinkability–perfect for the quenching of summertime thirsts. Raphaël's Beaujolais Rosé was lithe, characterful, and frankly downright stunning for the price. It was a huge hit as well with classic cookout fare.
65-year-old vines on pink granite produce the fruit for this remarkable cuvee from Pierre Cotton. Inspired by the legends of the region, Cotton makes wine exclusively with indigenous yeast, uses semi-carbonic maceration in large tanks, and produces delicious, crushable, crowd pleasing juice.
Born in Champagne, Anne Sophie Dubois understands the vine. She’s part of a new generation of Beaujolais winemakers looking to become a part of the always increasing reputation of the region. This wine is energetic, high-toned, with bright acidity.
Of all producers solidly footed in the 'new school' Beaujolais movement, none is more pedigreed than Domaine Chapel. Son of the famed Alain Chapel of gastronomic and Michelin-starred fame, David spent time with Mathieu Lapierre learning to make Beaujolais the old-school (read: natural) way. 2018 brings us two brand new wines from this burgeoning estate, all sourced from organically-farmed parcels of old vines situated on impossibly steep hillsides. This is hand-produced, painfully pure Gamay at its best. It's every bit as lovely as Lapierre's Morgon and every other top-tier Beaujolais we proudly stock. It's also extremely limited, so get it while you can!
As much fun to drink as it is to say, Chiroubles (SHI-roob) is a serious underdog Cru in Beaujolais. Chiroubles stands out because it contains some of the highest elevation plots in all of Beaujolais, which translates to cooler nighttime temps and a freshness of flavor unmatched in the region. Bright and quaffable.
Domaine Jean Foillard is considered to be both mythical & legendary in nature, with a legacy that precedes him. His Morgon Côte du Py is a wild wine, with a vivaciousness you won’t be able to resist. You may even find some notes of citrus, dried rose petals & crushed violets.
Allocation Alert! Limit of 12 bottles per customer. Orders over 12 bottles will not be filled.
The Gamay grape is not a variety typically associated with California, and Arnot-Roberts and their high elevation El Dorado Gamay are working to change that. In the glass, in the nose, and on the palate, this noble Gamay appears 100% at home in Cali, displaying brightness, energy, and West Coast verve.
Widely known as “The Queen of Beaujolais” the Cru of Fleurie is set on the steep slopes at the foot of La Madone. 90% of the soil here is pink granitic, which is dry & acidic and creates these wonderfully lifted wines that are elegantly floral and still ripe and juicy. Breton has done it again.
Yann Bertrand trained under the most iconic Beaujolais producers including Jean Foillard and Yvon Métras. Farming organically and harvesting by hand, his practices are an homage to his family and the producers who’ve preceded him. Yann says “ I like this wine for its structure, for the restaurant.”
Please note: Limit 12 bottles per customer. Orders above this will not be filled.
Guy Breton is one of the “Gang of Four”, known for using more traditional methods of vinification. He excludes pesticides and uses little to no sulfur dioxide. This wine is made from vines 35-100 years old, grown on a bed of shallow stoney soil - creating a lush, red fruited Beaujolais driven by minerality.
Guy Breton’s expertise started in his hometown of Morgon, but extends to the glorious, volcanic Côte de Brouilly appellation with a recent acquisition. Guy picks earlier than most, favoring freshness and elegance in his Beaujolais. This wine is floral, earthy, and oh so drinkable–yet with the complexity of truly fine wine. Enjoy it cool.
Coming from a family of vignerons, Yann Bertrand is bringing a fresh take on the great wines of cru Beaujolais. He may be young, but with the guidance of the masters, he’s rising to the top of the new generation of Beaujolais producers at lightning speed.
Please note: Limit 12 bottles per customer. Orders above this will not be filled.
Jean Foillard, veritable master of Morgon terroir, is sourcing from the highest altitude lieu-dit in the appellation for this cuvée, resulting in one of his most structured and brooding wines. Though an absolute treat now, the acidity and crunchy tannins present point to a bright future.
For this cuvee, David uses fruit grown in the high-elevation hills of Lantignié-just a stone’s throw away from the cru of Régnié. While this is classified as ‘Beaujolais-Villages’ there is also a movement to promote the region to ‘cru’ status. Light, juicy, and imbued with an unmistakable sense of terroir.
Tradition is an apt name for this bottle. This year, Charly joins his father, Jean-Paul Thévenet, in creating a singular take on the natural style of Beaujolais that the Gang of Four pioneered in the 1980s. It’s vibrant, serious, and also immensely fun. An intergenerational mashup worth sharing.
When devastating frost hit Valentin Montanet’s vineyards in Burgundy, he headed south looking for organic grapes to fill his empty cellar. The result is a happy accident–crunch, endlessly elegant Gamay made by a talented Burgundian. This is low-key Gang of Four quality juice at a great price.
Jean Louis Dutraive Brouilly Cuvee Vieilles Vignes 2019
Jean-Louis Dutraive is a definite name to know in the Beaujolais wine region. He has been making some of the most pure expressions of Gamay since 1977. This particular bottle is silky smooth with notes of wild berries, fresh herbs, and violets. Drink often and with friends.
Please note: Due to limited allocation, orders are limited to 6 bottles per customer. Orders placed above this limit will not be fulfilled.
A still “blanc de noirs” style white wine from icon of Brouilly, Nicole Chanrion? Yes please! This unique white wine is made of 100% Gamay, and is the only one of its kind in the Beaujolais. Citrus, peach, and seabreeze-y minerality make this a natural match with rich seafood dishes
Coming from a wide range of vineyards with an array of soil types, this Beaujolais is a beautifully balanced expression of the region. It undergoes a semi-carbonic maceration in large concrete tanks for classic Beaujolais character. Drink with a slight chill on it.
Jean-Louis has been making wines that represent the cream of the crop in top-tier Cru Beaujolais for decades. They are inexplicably delicious, classic expressions of natural Beaujolais that offer a novel perspective on the high highs this region can achieve in capable hands. This bottle is a one time production.
Sourced from one of Fleurie's highest-altitude vineyard sites with granitic soil, 'La Tonne' a high-toned, seriously elegant expression of this village's noble terroir. Think notes of tart raspberries highlighted by herbal notes of rose petal and black pepper. Best served cool–and alongside a roast bird.
If you’re into Beaujolias, then you thought correctly! Alex is the son of the coveted “Gang of Four” member Jean Foillard, and his wines are comparable to say the least. His Beaujolais-Villages is structured, with tart red fruit and tangy acidity. Enjoy slightly chilled with duck, pork, or even a slice of cherry pie.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.