Ah the perfume of a good semi-carbonically-macerated gamay! Cinnamon and peonies and soft summer fruits – a perfume that would make a stevedore swoon. This is a juicy, easy-drinker, but with the terroir-y bite and texture to elevate it to the next level. Supple red and black fruits with feather-soft tannins and the slight salty minerality – this is a cut above your average carbonic gamay for sure.
Cedric was head of winemaking at Gerard Bertrand, but always wanted to make Beaujolais. He bought a small estate in Regnié-Durette in 2014, complete with ancient arched cellars, vineyards with 80 year old vines surrounded by mature woodland. Their 5.5 hectares of vines planted around the buildings on a south-facing slope on granite soils. Organic farming and the organic lifestyle are at the heart of everything they do here. They are on their way to biodynamic certification too.