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.
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.
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.
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.
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.
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.
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.
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.
Anthony, son of famous Beaujolais legend, Jean-Paul Thevenet, tries his own hand at making wine in this famed Cru of the region. Morgon is known for structure, longevity, and quality, and this wine fits the bill. Drink with a slight chill and enjoy!
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.
The Clusel family farms about a dozen acres devoted to Gamay & their “Traboules” is about as charming as it gets. Great for summer drinking or any other time you want a lighter red, it’s lively acidity, red & blueberry notes on the palate will have you swooning.
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.
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.
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.
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.
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.
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.
Growing up as one of the sons of famous “Gang of Four” producer Jean-Paul Thévenet, Charly Thévenet grew up right in the epicenter of traditional, natural viticulture. His Regnié ‘Grain & Granit’ reflects his father's savoir faire as a wild, unconventional cuvée. It’s exotic, funky & vibrant.
One of the region's most charming yet least understood villages, Chénas in the hands of Dutraive comes off as a Morgon-Fleurie hybrid, with ample structure and gravitas supporting its inherently elegant fruit and tannin profile. In the glass, it offers up notes of ripe red cranberry, fresh mint, and anise. The most utterly drinkable of the bunch, 'Papolet' is a pure delight to drink alongside just about anything, preferably with a light chill.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.