(2016) The soils of the single vineyard which grew the grapes for this organic wine are slate, with a high proportion of iron and manganese, which explain it's particularly mineral, dry, earthy and powerful appeal, so different to the general image of the Gamay grape and the fruitier wines of Beaujolais. Though there is cherry and plum, there's also a bloody, oxide note, dry earthy extraction and concentration, and a definite impression that this is one Beaujolais Cru that will cellar well and improve over 10 years or more. Watch the video for more information and food-matching suggestions.
(2011) 50% Gros Manseng 50% with Petit Manseng and Petit Courbu 25%, this comes from 50-year-old vines on gravelly clay, harvested at the start of October. Half is vinified in tank, half in new oak barriques. Lots of nutty, lightly oxidised style here, with tight, elderflower and greengage fruitiness and the palate that delivers a lemony, dry punch. Lots of extract and that nuttiness comes through. Dry, uncompromising food-friendly stuff.
(2006) Blend of Avesso and Loureiro. More pear and apple fruit aromas, with a touch of floral and green notes. Lovely succulent fruit on the palate, with lots of lemon and dry, apply qualities and very dry, pithy lemon finish.
(2006) No oak, Aragones, Touriga Nacional. Much riper, sweeter fruit on the nose, with lots of blackcurrant and quite fat, sweet berry fruit that has a plushness and almost minty quality. On the palate plenty of freshness, but a ripe, full, very delicious fruit quality, with a nice bittersweet plumskin edge and a delicious, supple tannin quality. Superb.