{"title":"Gamay","description":"","products":[{"product_id":"patrick-bottex-la-cueille-bugey-cerdon-savoie-france-nv","title":"Patrick Bottex \"La Cueille\" Bugey-Cerdon, Savoie, France NV","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eMy last tasting trip—before the world as we knew it was upended—took me on an epic trek seeing vignerons in the Loire, Beaujolais, Bugey, Savoie, and Piedmont. The most striking visit, at least as far as terroir is concerned, did not involve walking the flint-laden Kimmeridgian limestone sites of Pouilly-Fumé, or the rolling granitic hills of Morgon and Fleurie, or the majestic marl slopes of Barolo. Surprisingly, what stuck with me most were the vineyards of Patrick Bottex, who specializes in the perilously lighthearted méthode ancestrale sparkling Bugey-Cerdon.\u003c\/p\u003e\n\u003cp\u003ePatrick’s Cerdon is so lively and playful that it’s easy to overlook where it comes from, and the back-breaking labor required to produce it. Sitting on the western edge of the Alps between Savoie and the Jura, the Bugey is a fascinating little region with enormous potential for expressive cool-climate wines. Its rocky vineyards are nestled against steep mountainsides requiring significant strength and perseverance to farm—this became apparent upon discovering a new parcel Patrick and his son, Carl, had just planted.\u003c\/p\u003e\n\u003cp\u003eWe trudged up an endless, near-vertical hill, trying not to break any ankles on the crumbly limestone debris littering the ground, before arriving at the top to a splendid view of the Ain river, the plains looking southwest toward Lyon, and the 12th-century Château de Poncin, to which the vineyard once belonged. The Bottexes had spent several years clearing the land of brush, removing massive boulders one by one, and coaxing Gamay and Poulsard vines into taking root almost directly into the calcareous bedrock. No doubt about it—this is serious terroir.\u003c\/p\u003e\n\u003cp\u003eAnd yet, Bugey-Cerdon is anything but a serious wine. Its seductive deep pink glimmers in the glass, emanating ambrosial fragrances of alpine strawberries and roses. It dances over the palate, just sweet enough, perked up by a fine bead and a crystalline finish crisp as a mineral spring. Great wine does not need to be thought-provoking or meditative—Patrick’s Bugey-Cerdon is proof that a top terroir can manifest itself in the most festive and carefree of ways.\u003c\/p\u003e\n\u003cp\u003eWine Type: SparklingBottle Size: 750mLBlend: 80% Gamay, 20% PoulsardAppellation: BugeyCountry: FranceRegion: Savoie, Bugey, Hautes-AlpesProducer: Patrick BottexWinemaker: Patrick BottexVineyard: Planted between 1960 and 2010 , 5.66 haSoil: Clay, LimestoneFarming: Lutte RaisonnéeAlcohol: 8%\u003c\/p\u003e","brand":"Patrick Bottex","offers":[{"title":"Default Title","offer_id":44175226306816,"sku":"","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_db40d9bc-8d5f-49b0-935b-d303f9ce4367.heic?v=1703348098"},{"product_id":"marcel-lapierre-le-beaujolais-beaujolais-rouge-beaujolais-france-2024","title":"Marcel Lapierre \"Le Beaujolais\" Beaujolais Rouge, Beaujolais, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eSimple “Beaujolais” does not justify this new cuvée by sibling duo Mathieu and Camille Lapierre. It tastes more like top-class Morgon, with loads of bright cherry and silky violets, only it’s made from parcels just beyond the Morgon AOC boundaries. A testament to the greatness of whole-cluster Gamay from sandy granitic soils, it is a more affordable—and available—opportunity to experience the magic that makes Lapierre an iconic producer not just in Beaujolais, but in all of wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLittle would we know that when Marcel Lapierre took over the family domaine from his father in 1973, he was on the road to becoming a legend. In 1981, his path would be forever changed by Jules Chauvet, a man whom many now call his spiritual godfather. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that soon took up the torch of this movement. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization. Sadly, the end of the 2010 vintage was Marcel’s last. He passed away at the end of the harvest—a poetic farewell for a man that forever changed our perception of Beaujolais. His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on.\u003c\/p\u003e\u003cp\u003eThe methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator. In the words of KLWM salesperson Sam Imel, “They are meant to be devoured.”\u003c\/p\u003e","brand":"Marcel Lapierre","offers":[{"title":"Default Title","offer_id":46789351833856,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/58FC53C7-8412-49B3-952E-A3BB432D7B91_1_102_a.jpg?v=1751396092"},{"product_id":"marcel-lapierre-morgon-beaujolais-france-2024","title":"Marcel Lapierre \"Morgon\" Beaujolais, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. The 2024 Morgon is from organically farmed 60-year-old vines, fermented with native yeasts and aged in used oak for finesse and purity. This is the domaine’s core bottling, balancing structure and drinkability. It offers a transparent expression of Morgon’s mineral soils and Lapierre’s iconic, minimal-intervention style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLittle would we know that when Marcel Lapierre took over the family domaine from his father in 1973, he was on the road to becoming a legend. In 1981, his path would be forever changed by Jules Chauvet, a man whom many now call his spiritual godfather. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that soon took up the torch of this movement. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization. Sadly, the end of the 2010 vintage was Marcel’s last. He passed away at the end of the harvest—a poetic farewell for a man that forever changed our perception of Beaujolais. His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on.\u003c\/p\u003e\u003cp\u003eThe methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator. In the words of KLWM salesperson Sam Imel, “They are meant to be devoured.”\u003c\/p\u003e","brand":"Marcel Lapierre","offers":[{"title":"Default Title","offer_id":46906294206720,"sku":null,"price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_bf7b6f4a-e665-474a-a873-bb601cbfe706.heic?v=1755792249"},{"product_id":"julien-guillot-clos-des-vignes-du-maynes-macon-cruzille-manganite-burgundy-france-2023","title":"Julien Guillot Clos des Vignes du Maynes \"Mâcon Cruzille Manganite\" Burgundy, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM PERCY SELECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. Made from Gamay Petit Grains planted in 1953, grown on a limestone parcel high in magnesium, in the Clos des Vignes du Maynes in Cruzille, organic since 900 AD (!), now certified biodynamic. The energetic Julien Guillot vinifies his reds without sulfur or additives of any kind, producing complex, mineral, elegant wines that transcend their appellation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eOne visit to Clos des Vignes du Maynes in southern Burgundy’s Mâconnais is all it takes to experience thousands of years of viticultural history. With remnants of an old Roman wall on the property, an 1100-year-old winemaking heritage dating back to the powerful medieval monks of Cluny, and nothing but selection massale to replant the vineyards (no clones), the Guillot family has every reason to believe that they are the oldest organically farmed winery in France. Julien Guillot is the contemporary steward of this land, worked by his family since 1954. That his grandfather was never seduced by the seemingly magical powers of chemical herbicides and pesticides at the height of their post-war popularity has allowed the Clos to be continuously run by nature’s good graces, abundant soil nutrients, and an ancient savoir faire passed down through generations of dutiful guardians.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Julien Guillot Clos des Vignes du Maynes","offers":[{"title":"Default Title","offer_id":46929818124544,"sku":null,"price":104.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/FullSizeRender_4711b711-3279-44f4-a876-f91fa3ccca8d.heic?v=1755791972"},{"product_id":"guy-breton-fleurie-magnum-beaujolais-france-2023","title":"Guy Breton \"Fleurie\" MAGNUM, Beaujolais, France 2023","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. Sourced from the lieu-dit Poncié, 100% whole-cluster fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eGuy Breton is known by his friends as P’tit Max—though he is anything but petit, by the way. He took over the family domaine from his grandfather in 1986. Until that point, the family was selling their fruit to the large cooperative wineries which dominated the region and were gravitating towards a uniform style. The rise of imported yeast cultures to impart flavor and aroma, the use of high-tech carbonic maceration, and the widespread commercialization of Beaujolais Nouveau debased the region’s reputation, and Beaujolais came to be seen as one-dimensional, lacking any expression of the native terroir. Following the example of traditionalist Jules Chauvet, Guy and three other local vignerons, Marcel Lapierre, Jean-Paul Thévenet, and Jean Foillard, soon hoisted the flag of this back-to-nature movement. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. The Gang called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and refusing both chaptalization and filtration. The end result allows Morgon to express itself naturally, without make-up or plastic surgery: rustic, spicy, loaded with schist minerals and at the same time, refreshing and deep-down delicious.\u003c\/p\u003e\n\u003cp\u003eBreton’s domaine is comprised of just over four hectares (10.6 acres), most of which lies in the appellation of Morgon, above the village of Villié-Morgon. He supplements his own harvest with purchased fruit from surrounding appellations, enabling him to vinify a diverse portfolio of Beaujolais crus. His own vineyards, which exceed a century of age in some parcels, are located in the Morgon climat “Les Charmes”, primarily in the high-altitude lieu-dit “Saint-Joseph,” where slow ripening allows for low alcohol and great freshness in the wines. Max is among the first in the region to start picking each year, cooling down his harvest and pressing before the end of fermentation to craft wines he likes to drink: bright, aromatic, low in tannin, and dangerously easy to quaff down to the last drop.\u003c\/p\u003e","brand":"Guy Breton","offers":[{"title":"Default Title","offer_id":47105179844864,"sku":null,"price":133.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_6881.jpg?v=1760469665"},{"product_id":"pierre-marie-chermette-les-griottes-beaujolais-france-2024","title":"Pierre-Marie Chermette \"Les Griottes\" Beaujolais, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM WEYGANDT-METZLER IMPORTING:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eChermette doesn’t exclude their older vines (100 years old!) from the fun of Nouveau. Here, they are the star. Generously textured and complex, it'll even stand up to a little bottle age. Drink one now and another when winter has set in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eA masterful 5th generation grower, Pierre has maintained the strict traditions of his ancestors and of the region, with more tenacity than most. Despite fashions changing, Pierre has, for his entire life, adhered only to the classic methods handed down from his family. This means farming in as sustainable a manner as possible, only using indigenous yeasts for every wine, long fermentations and making whole-cluster (semi-carbonic) wines in the old foudres built by his great-grandfather. Pierre Chermette's yields are so low and the grapes so naturally ripe that he does not chaptalise. The wines are bottled with little or no filtration and the addition of no sulfur or very little depending on the cuvée.\u003c\/p\u003e","brand":"Pierre-Marie Chermette","offers":[{"title":"Default Title","offer_id":47255061889280,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/IMG_7442.jpg?v=1762909144"},{"product_id":"domaine-coudert-clos-de-la-roilette-moulin-a-vent-beaujolais-france-2024","title":"Domaine Coudert Clos de la Roilette \"Moulin-a-Vent\" Beaujolais, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM BOWLER WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. In time for the 2022 vintage, the Coudert family acquired a little less than a hectare on the Moulin-à-Vent hill in front of the estate near the lieu-dit of La Rochelle. As for all Roilette vines and wines, the farming is sustainable and all vineyard work is by hand; the Moulin is made identically as well. Vinification is traditional, semi-carbonic Beaujolais style. The whole clusters are harvested by hand and fermented spontaneously with native yeasts in open-top concrete tanks. Maceration lasts about 14 days, with a submerged cap rather than punchdowns. The wine is aged in large oak foudres from 80 to 100 years old for 9 months before bottling. Sulfur use is quite minimal. Note that the label differs from the classic Clos de la Roilette wines and features the Coudert family name instead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Clos de la Roilette, a lieu-dit in the village of Fleurie, covers nine hectares of one of the best slopes in the Beaujolais Crus. The clos has an eastern exposure, borders the Moulin-à-Vent appellation, and produces wines that are beautiful when young and have the capacity to age 5-10 years, depending on the vintage.\u003c\/p\u003e\n\u003cp\u003eIn the 1920’s, when the Fleurie appellation was first created, the former landowner was infuriated with losing the Moulin-à-Vent appellation under which the clos had previously been classified. He created a label, using a photograph of his racehorse Roilette, and used the name Clos de la Roilette without mentioning Fleurie. The owner vowed not to sell a drop of his wine on the French market and the production went to Switzerland, Germany and England. By the mid-1960s, the owner’s heirs had lost interest in the clos and a large portion of the land had gone wild and untended. In 1967, Fernand Coudert bought this poorly maintained estate and replanted the vineyards. His son Alain joined him in 1984, and has been the winemaker since.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: \u003c\/strong\u003eThis bottle is allocated and therefore stock is limited. Discounts do not apply to this product.\u003c\/p\u003e","brand":"Domaine Coudert Clos de la Roilette","offers":[{"title":"Default Title","offer_id":47496737423616,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/04A120DA-59D9-4B2C-879F-0CBC16A35121_1_105_c.jpg?v=1767127517"},{"product_id":"domaine-coudert-clos-de-la-roilette-cuvee-tardive-fleurie-beaujolais-france-2024","title":"Domaine Coudert Clos de la Roilette \"Cuvée Tardive\" Fleurie, Beaujolais, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM BOWLER WINES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. From the oldest estate vines, which are 80 years old and up, on heavy clay soils with relatively little granite and quite a lot of the iron-like mineral manganese. \"Tardive\" does not mean that the harvest is late but rather is a reference to the wine's ability and need to age for years. The farming is sustainable. All vineyard work is by hand, with the soils worked only superficially, at most twice per year, to protect the roots of these old vines. Vinification is traditional, semi-carbonic Beaujolais style. The whole clusters are harvested by hand and fermented spontaneously with native yeasts in open-top concrete tank. Maceration lasts around 18 days for Tardive, with a submerged cap rather than punchdowns. The wine is aged in large oak foudres of 80 to 100 years old for 9 months before bottling. Sulfur use is quite minimal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eThe Clos de la Roilette, a lieu-dit in the village of Fleurie, covers nine hectares of one of the best slopes in the Beaujolais Crus. The clos has an eastern exposure, borders the Moulin-à-Vent appellation, and produces wines that are beautiful when young and have the capacity to age 5-10 years, depending on the vintage.\u003c\/p\u003e\n\u003cp\u003eIn the 1920’s, when the Fleurie appellation was first created, the former landowner was infuriated with losing the Moulin-à-Vent appellation under which the clos had previously been classified. He created a label, using a photograph of his racehorse Roilette, and used the name Clos de la Roilette without mentioning Fleurie. The owner vowed not to sell a drop of his wine on the French market and the production went to Switzerland, Germany and England. By the mid-1960s, the owner’s heirs had lost interest in the clos and a large portion of the land had gone wild and untended. In 1967, Fernand Coudert bought this poorly maintained estate and replanted the vineyards. His son Alain joined him in 1984, and has been the winemaker since.\u003c\/p\u003e","brand":"Domaine Coudert Clos de la Roilette","offers":[{"title":"Default Title","offer_id":47613688676608,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/218D8931-B615-426A-939D-2CC49160F980_1_105_c.jpg?v=1769533134"},{"product_id":"diego-curtaz-gamay-valle-daosta-italy-2022","title":"Diego Curtaz \"Gamay\" Valle d'Aosta, Italy 2022","description":"\u003cp\u003e\u003cstrong\u003eFROM SELECTIONATUREL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. Spontaneous fermentation with partial whole cluster. Aged in stainless steel. Minimal added sulfur and no filtering or fining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eDiego Curtaz is a small scale vigneron located in the central northern Valle d'Aosta in the village of Gressan. With just 1.6 hectares of vines he is, needless to say, working on the familial scale of winemaking. His farming is organic, not certified (he doesn't want to be certified nor needs to be on his scale) and winemaking is natural with respect the local traditions (grapes are destemmed, naturally fermented in tank before aging either in tank or old botti before spring bottling). The Di Meun, which is roughly 50% petite rouge with the balance being a blend of local high altitude varieties from the Vallee (cornalin, fumin, mayolet, vien de nus, gamay, etc). This cuvee sees no oak aging and is his wine that expresses his highest altitude plot and is more fruit driven. The Valle d'Aosta Torrette DOC and Petit Rouge DOC are Diego's most serious cuvees. Deeper, spice driven fruit with that classic mountain smoke, these are his true 'terroir' wines.\u003c\/p\u003e","brand":"Diego Curtaz","offers":[{"title":"Default Title","offer_id":47633655234816,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/F0C3D095-6C21-4916-B24E-0B4914C5A3FA_1_102_a.jpg?v=1769545294"},{"product_id":"domaine-rochebin-herisson-box-burgundy-france-2024","title":"Domaine Rochebin \"Hérisson\" Box, Burgundy, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM COMMUNAL BRANDS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eA blend of Gamay and Pinot Noir. Planted on the top slopes of East to Southwest facing hill sides and all sustainably farmed. Hand harvest. Fully destemmed and then allowed to macerate for one week. Fermentation takes place in a temperature controlled stainless steel tank over a period of 7 days with one punch down per day. The juice is then racked into a cement tank and allowed to rest for 5 months. Lightly fined.. Filtration and sulfur additions appropriate for ensuring freshness in this format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eDomaine Rochebin consists of 50 hectares of sustainably farmed vines located in Aze, the heart of the Mâconnais. The domaine was established in 1925 and has always been committed to low intervention practice in the cellar that respect the tradition of the region. Mickaël Marillier is a fountain of dynamic energy. His associates call him “Mr. Yes” because in his mind anything is possible and he is always willing to try it. Mickaël is the third generation of the Marillier family to lead. A “can do” spirit makes them the ideal partner for Herisson, which was Communal’s first foray into high quality bag-in-box.\u003c\/p\u003e","brand":"Domaine Rochebin","offers":[{"title":"Default Title","offer_id":47649497809152,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/E321C0BB-B167-4849-BE44-CDDE35A7DC6D_1_102_a.jpg?v=1770162327"},{"product_id":"marcel-lapierre-raisins-gaulois-vin-de-france-rouge-beaujolais-france-2024","title":"Marcel Lapierre \"Raisins Gaulois\" Vin de France Rouge, Beaujolais, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. Almost all the grapes for this cuvée come from within the Morgon cru, but the wine is not entitled to the Morgon appellation because yields surpass the accepted limit of 56 hl\/ha. This is intentional: the high yields prevent excessive concentration and yield an easy-drinking, fruit-driven red with low alcohol. Grapes are hand-harvested and meticulously sorted. Carbonic maceration without SO2, for 4-6 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLittle would we know that when Marcel Lapierre took over the family domaine from his father in 1973, he was on the road to becoming a legend. In 1981, his path would be forever changed by Jules Chauvet, a man whom many now call his spiritual godfather. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that soon took up the torch of this movement. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization. Sadly, the end of the 2010 vintage was Marcel’s last. He passed away at the end of the harvest—a poetic farewell for a man that forever changed our perception of Beaujolais. His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on.\u003c\/p\u003e\n\u003cp\u003eThe methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator. In the words of KLWM salesperson Sam Imel, “They are meant to be devoured.”\u003c\/p\u003e","brand":"Marcel Lapierre","offers":[{"title":"Default Title","offer_id":47649498431744,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/8BFEDFC3-F41F-4A91-8950-7CBEDC1F33DB_1_102_a.jpg?v=1770162378"},{"product_id":"herve-souhaut-la-souteronne-rhone-valley-france-2024","title":"Hervé Souhaut \"La Souteronne\" Rhône Valley, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM JENNY \u0026amp; FRANCOIS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. Nearly purple in the glass with a garnet rim. The nose is an enticing array of strawberry, black cherry, plum, fig paste, smoky herbs and pounded stones. Buoyant black fruit dominates the palate and is followed by pretty red berry tones, and minerality. The granite soil evokes something very familiar and Beaujolais-like, while cloaked under the influence of the Northern Rhone, suggesting the more dark and bacon-y tendencies of Syrah from this area.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eHervé Souhaut created Domaine Romaneaux-Destezet in 1993. Hervé works 5-hectares of old and ancient vines—between 50 to 100 years old. He is very fortunate to own two vineyards in the Rhône Valley just opposite the storied hills of Hermitage in Saint Joseph. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites, and southeastern and southern exposures. The domaine is located further into the hills of the Northern Ardeche in the tiny town of Arlebosc, about a 30-minute drive, winding through the hills from St Joseph. The winery is underneath the 16th century “les romaneaux” fortified farm and sits in the middle of the vines that make up the Souteronne, Syrah, and white cuvées.\u003c\/p\u003e","brand":"Hervé Souhaut","offers":[{"title":"Default Title","offer_id":48106368631040,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/2FC7C71D-B240-49A5-9793-0786AB4BB2AA_1_201_a.jpg?v=1772571002"},{"product_id":"lise-et-bertrand-jousset-exile-rose-pet-nat-loire-valley-france-2025","title":"Lise et Bertrand Jousset \"Exile\" Rosé Pét-Nat, Loire Valley, France 2025","description":"\u003cp\u003e\u003cstrong\u003eFROM T EDWARD:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eThis Rosé Pèt-nat is made entirely of Gamay grapes collected by hand from vines established in 1976 in limestone and clay-flint soils. This ruby-colored wine is off-dry, with gentle aromas of strawberry-banana cream and crisp citrus, and it has zippy acidity. Flavors of tangy strawberry and cherry yogurt, with plenty of minerality. Balanced, fruity, and quite drinkable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eLise and Bertrand Jousset founded their winery in Montlouis-sur-Loire in 2004, trusting their instincts to craft a distinctive wine style. Inspired by various vignerons they visited, they embarked on creating natural wines without direct mentors, drawing inspiration from like-minded winemakers who share their values. Their passion lies in producing wine for enjoyment and sharing, leading them to engage with fellow enthusiasts through travel and networking. Despite facing challenges like frost damage in recent years, they initiated the Exile project. By collaborating with friends who uphold similar viticultural principles, they expanded their horizons to new terroirs and grape varieties while maintaining their unique winemaking approach. Spanning 11 hectares across Montlouis and Touraine, their vineyard comprises 27 plots with an average yield of 30HL\/ha. The Joussets prioritize a hands-off approach, eschewing additives like yeast, chaptalization, acidification, or enzymes to focus on the intrinsic quality of the grape and emphasize meticulous vineyard work.\u003c\/p\u003e","brand":"Lise et Bertrand Jousset","offers":[{"title":"Default Title","offer_id":48627512869120,"sku":null,"price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/55F042C2-0F13-4518-9F77-F85C16DBC665_1_102_a.jpg?v=1776824452"},{"product_id":"arnot-roberts-gamay-noir-el-dorado-sierra-foothills-california-2024","title":"Arnot-Roberts \"Gamay Noir\" El Dorado, Sierra Foothills, California 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM ARNOT-ROBERTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003eAt 3300’ elevation, the Witters vineyard is one of the highest plantings in California. This surreal sub-alpine site was singled out by local El Dorado stonefruit grower Ron Mansfield when he and Steve Edmunds began to envision the first Gamay Noir planting in California in over a generation. The year was 1999 and the property was planted to Bartlett pears, but with dropping pear prices, the appeal of planting wine grapes was enough to convince Bob Witters to let Steve and Ron plant the site to Gamay Noir in 2000. Gamay was a gamble in this location. There was no track record for the variety in the area or even in California for that matter, but after a trip to tour and taste in the Cru Beaujolais regions of Fleurie and Morgon in Beaujolais, the duo became convinced of its potential at Bob Witter’s remote site. At higher in elevation in this region, the vines would be crushed by frost in the spring. As it is, we continue to see the uneven fruit set effects of cooler years compared to just 800’ lower in elevation. \u003c\/p\u003e\u003cp\u003eIn subsequent years, Witters has proven to be a fantastic vineyard with its deep volcanic clay-loam soil, studded with Quartz and Feldspar crystals. The superlative northerly exposition and textbook airflow drainage patterns create a singular site that speaks with a strong voice for Gamay in California. The vines are planted on a gently sloping bench that looks North towards the snow covered peaks of the nearby Sierra Nevada Mountains. The days are bright and warm but nights are cold, allowing for an extended growing season that produces grapes loaded with character. The fruit we have harvested from this site since 2011 is bright and peppery, electrifying with bright acidity, light pigmentation, and soaring, spice driven aromatics. There is a lean edge to this wine that harmonizes beautifully with the density and color produced in the fruit from the nearby Barsotti vineyard. Witters is grape growing at the outer edge and the wines tell that story well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eArnot-Roberts was founded in Healdsburg in 2001 by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts. Beginning with one barrel of wine made in their basement, the winery started small and grew slowly by sourcing grapes from some of the most remarkable vineyards in California. Duncan and Nathan grew up together in the Napa Valley and from an early age were immersed in the rhythm of agrarian life surrounded by the vineyards and winemaking of the early 1980’s. Both of their families, while not directly involved in winemaking, were deeply rooted in the community as chefs, coopers, teachers and attorneys in what, at the time, was a small up and coming wine region. After college, the duo followed their passion into the wine industry with Nathan joining his father as a cooper of oak wine barrels and Duncan pursuing winemaking in several renowned wineries in Napa and Sonoma counties.\u003c\/p\u003e\u003cp\u003eThe focus of Arnot-Roberts is to produce distinctive, site-driven wines that highlight the nature of the unique terroirs in which the grapes are grown. The journey to this end has led Duncan and Nathan to seek out vineyards throughout Northern California and now includes incredible sites in Napa Valley, Sonoma Coast, Santa Cruz Mountains, Santa Rita Hills, Clearlake and Sierra Foothills. Single-vineyard wines are the core of the production as well as a few appellation bottlings that clearly speak of their individual upbringings. Some of the vineyards are old and dry-farmed, some are newer plantings but all are farmed and cared for by passionate and conscientious growers, which is paramount to the fundamental goal of Arnot-Roberts: producing the most honest and expressive wines possible.\u003c\/p\u003e","brand":"Arnot-Roberts","offers":[{"title":"Default Title","offer_id":48627514048768,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/897D4B72-03C6-4F68-ADE1-2913F7E5483D_1_102_a.jpg?v=1776824259"},{"product_id":"chateau-thivin-beaujolais-villages-rose-beaujolais-france-2024","title":"Château Thivin \"Beaujolais-Villages Rosé\" Beaujolais, France 2024","description":"\u003cp\u003e\u003cstrong\u003eFROM KERMIT LYNCH:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE WINE: \u003c\/strong\u003e100% Gamay. Direct press, skins macerate with the juice for one day. Completes malolactic fermentation. Vinified in cool, temperature-controlled stainless steel tanks\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER: \u003c\/strong\u003eIt is no surprise that Château Thivin is the benchmark domaine of the Côte de Brouilly; everything about it is exceptional. Built in the fifteenth century on an ancient volcano which juts out steeply into the valley below, Thivin is the oldest estate on Mont Brouilly. Even more important, however, is its tremendous success since farmer Zaccharie Geoffray purchased the château with its two hectares of land at auction in 1877. His son Claude expanded the property over the next few decades, and his son, also named Claude, boosted the prestige of the zone in the face of the Great Depression when he played a pivotal role in the creation of the Côte de Brouilly appellation. With his wife Yvonne, he also helped to bring greater recognition to the entire region with the establishment of the Maison du Beaujolais in 1953. Over the years the family continued to promote the appellation, receiving many influential artists and journalists at the château. The French novelist, Colette, wrote admiringly of her visit to Thivin, for example. In 1976, Richard Olney took Kermit to visit on their first wine trip together. It was Olney’s top recommendation in the whole of the Beaujolais region. The current generation of the Geoffray family continues their tradition. Today their grandnephew Claude, his wife Evelyne, and their son Claude-Edouard continue the tradition as staunch and proud defenders of the terroir of the Côte de Brouilly.\u003c\/p\u003e","brand":"Château Thivin","offers":[{"title":"Default Title","offer_id":48661261582592,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/3684\/6592\/files\/26C9F616-0401-4E93-8BA0-4683CBB38E61_1_102_a.jpg?v=1777650506"}],"url":"https:\/\/patronsaintwine.com\/collections\/gamay.oembed","provider":"Patron Saint","version":"1.0","type":"link"}