(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.