Gamay from Beaujolais and above

Domaine de L’iserand - Vin de France - ‘Gamay’ 2019

Situated in Ardeche, Saint Joseph.

Started in 2011 with his Grandfather, Jean Francois Malsert use to own a little wine  bar in Tournon, near Lyon, his vines are all organic.

Following stints working in Australia, New Zealand and France, Jean-François took over a small plot of Syrah planted by his grandfather in the appellation of Saint Joseph. Today his small farm extends to 5.8 ha.

Domaine de La Garreliere - Vin de France - ‘Gamay sans Tralala’ 2019

Here, an example in Tourraine, Loire. Biodynamic since 1993, in the south of the appellation. Francois and Pascale Plouzeau own now about 20 ha of Cabernet Franc, Sauvignon, Chenin, Chardonnay, Gamay. 

‘Sans Tralala’ translated by ‘ No worries ‘ is a twelve days of carbonic maceration like you would do in Beaujolais. 

Jean Foillard - Fleurie 2018

Fleurie is one of the ten crus of Beaujolais, located relatively North of the area.

We don’t need to introduce Jean anymore, he has been doing "natural" for 40 years (the field is being officially certified to organic farming, but has adopted these practices for a long time!)

Jean Foillard took over the small family vineyard of 8 hectares in 1981 and has since stored a unique experience. He knows his terroirs by heart and vinifies with an exemplary meticulousness and regularity: Always at low temperature, with a carbonic maceration on whole harvests to obtain brilliant aromas, fruity and velvety.

Jules Metras - Chiroubles 2018 Magnum

Chiroubles, the highest cru on altitude above sea level, 400m, situated right on the south east of Fleurie.

Jules Métras brought back to life a hectare of vines that had been abandoned in order to create his first vintage in 2014. 

His father, Yvon Métras, a big follower of natural wine and the movement created by Marcel Lapierre and Jean Foillard. Following in the steps of his father, Jules Métras is now making his own contribution to the noble Gamay grape. Like his father, Métras picks his fruit relatively late and uses carbonic maceration to give the wine a good aromatic complexity and soft tannins. Jules Métras has finally found his path: while his father placed finesse above everything else, Jules favours density and minerality.