This would be gorgeous with roast chicken. I can imagine it being superb with rillettes. But a super all-rounder with fish as well. I had sea bream with chopped fennel and spring onion, roasted, with a Keith Floyd splash of wine, and buttery mashed potatotes this week, and this wine would have been amazing with it. With the delicious ripe fruit and notes of quick and bruised apple there is a fine note of acidity and the faintest hint of nettle and gooseberry.
I first drank the wine of David Chapel three years ago in a restaurant in Tournon. David was mentored by the late Marcel Lapierre, a giant of Beaujolais. Lapierre, along with our friend Guy Breton, whose wines we import, and also helps Chapel, have carried the torch for natural winemaking in Beaujolais, and preserved its beauty, by using only natural yeasts from the grapes to ferment their wine, and very low level of sulphur. David’s wines, that he now makes with his partner Michele Smith, are wonderfully generous and expressive. They are living wines, whose soul has not be compromised.
FROM THE PRESS
“Pale gold. Light smoky nose and then extremely opulent fruit on the palate with a hint of spearmint! Gloriously friendly. This has absolutely nothing to do with the tart Aligotés of old. Quite a throb of interest and vitality on the finish. Scrummy – perhaps too much so now to give it a longer life. Super-clean and interesting. I went back to this a whole week after tasting it and it was still in great shape and so thoroughly interesting that I increased my score from 16.5 to 17. It's still totally scrummy.”Jancis Robinson