Every year I look forward to the release of these wines. They're all so good, but let's talk about the Gamay. Made from 70-90 year old vines, it's lively and light weighted, with a tangy Gamay-ness of bright red fruits and integrated spice. It's a great wine to chill down a little in the warmer months and is so versatile with food - chicken, pork, salad, stew. You name it, it'll probably match it. Made with love and minimal intervention, and it's damn tasty and it wont last long! - Chris L
Hervé Souhaut produces some of my favourite wines in France - alongside Jean Foillard and Domaine Gramenon, his sublime wines provided the inspiration to begin my journey into wine importing.
He and his wife converted the cellars of her parents' centuries-old hunting lodge into the winery and now draw on four parcels of vines totaling 8.5 acres in St.-Joseph, as well as 20 additional acres of Vin de Pays vineyards on the plateau, planted primarily to Gamay, Roussanne and Viognier. The AOC wines are labeled under Souhaut's name, while the Vin de Pays cuvées are named Domaine Romaneaux-Destezet, in homage to the name of her parents' estate combined with Béatrice's family name.
The domaine was created in 1993, growing steadily from there to total about 3,750 cases annually today - all sold quickly by reservation and they don't intend to grow much past that.
The methods of Jules Chauvet are followed here, which is to say grapes are hand-harvested and then the whole bunches undergo a pre-fermentation maceration at low temperature. Fermentation follows using natural yeasts in wooden and concrete tanks ‚– the wine is then aged on fine lees in seasoned oak casks for eight to twelve months. Following that there is just a teeny dose of sulfur at bottling, which is done without filtration. - Andrew Guard
|Product Type||Wine Red Gamay & Beaujolais|