This instantly likeable Beaujolais displays darker fruits and more body than one might expect from Gamay. It is quite saturated for the genre; in fact, it has enough black currants to even call it inky! Notes of minerality and black pepper add complexity to this smooth and vibrant wine.

WINE INFORMATION

In 1821 the mayor of Chénas, Jean-Marie Loron, began exporting the wines of Beaujolais and Mâcon around the world. After taking over the business some years later, Jean-Marie’s son married one of the daughters of the Charlet family in 1852. Her family owned the Clos de Billards vineyard in Saint Amour and, following the marriage, the two businesses merged. By the 1900’s the Loron family was one of the most famous négotiants in Beaujolais, with holdings in almost all of the famous crus. Unlike other négotiants, however, the individual domaines continued to produce their wine independently using the traditional methods they always used.

Six generations later, this venerable family is still firmly rooted in the region and still producing outstanding Beaujolais. The individual domaines are run by Xavier and Gregory Barbet. Each winery is run independently and the wines are bottled at each domaine: Domaine des Billards, Château de Fleurie, X. & N. Barbet, and Château de la Pierre. Loron has many relationships with growers throughout Beaujolais and Mâcon and they have purchased fruit for many generations from the same families for the Beau! 

Almost a century later in 1821, his grandson Jean-Marie, aware of the wines’ potential, took over the estate and decided to set up his business in Pontanevaux, not far from the railway. The historical capital of Beaujeu still retains important artefacts and heritage from the Lords of Beaujeu, who gave their name to the region.

Grapes for the Beau! Beaujolais comes from a forty year-old high-density vineyard. Fermentation is traditional, 100% whole-cluster. The whole bunches are not destemmed and go into vats after a maceration of 6-8 days. The wine is aged in stainless steel or cement vats until bottling in the Spring.

Brunch Foods, Charcuterie, Cheese, Chicken/Turkey, Ham, Indian Food, Mushrooms, Pizza, Pork, Roasted Root Vegetables, Vegetables