(2022) A serious rendition of Cru Beaujolais, from an estate in conversion to organic agriculture and 60- to 100-year-old vines. Twenty percent was aged in oak for 18 months. There's an immediate firmness on the nose, a liquorice bite to cherry skin and a touch of raspberry. In the mouth savoury and sappy, the bright acidity and tight tannins adding lots of gastronomic appeal. The oak adds a polish, the fruit nicely poised between sweet and bitter, and the finish long. A fine expression of Gamay and Moulin-à-Vent. Watch the video for more information.

(2016) A special parcel of Brouilly, named Brulées or “burned” because lightning strikes often and has fairly regularly incinerated a vine or two. “Perhaps the lightning means there is iron in the soil,” muses Laurent. Very nice intense nose, lots of almost blue/black fruit with blueberry and blackberry, even fresh raspberry lift, and a firm spicy palate, Tight and structured, with lots of grip but lovely legth and tension as well as silky tannins.