Tasting Notes
From 50 to 70 year old vines, 17 to 20 days maceration, 8 months elevage in 225 litre barrels of 6 years plus age followed by an additional 11 months aging in bottle prior to release. Wild strawberries and anise, I’d encourage you to decant this to fully open the aromas. A flicker of blood orange, the fruit on the palate becomes more lifted with morello cherry. Maintaining its Fleurie elegance yet with structure and a mineral drive, highlighting this is a mere baby that would benefit the patience of cellaring. The tannins are powdery fine with salivating acidity and fruit bouncing along the spine. - Importer Note
One of the youngest vignerons in Beaujolais, is the also one of the most exciting.
Yann grew up on his family's vineyards in Fleurie. But he never intended to be a winemaker. himself. In fact, after a brief flirtation with Commerce at the local university, Yann travelled through the Alps, working in caves and wine bars. Perhaps being the son of a winemaker opened a few doors for Yann, but after being surrounded by wine geeks, eager to hear of his experiences growing up on a vineyard, he caught the bug. Eventually deciding that winemaking could be a noble pursuit, he returned to Beaujolais and apprenticed himself to some of the greats - Jean Foillard, Yvon Metras, and Jacques Neauport (the right-hand-man to Jules Chauvet).
You couldn't ask for better mentorship, and under their teachings and guidance, Yann has flourished. The Bertrand family's holdings consist of 7.5 hectares along the Grand Pré - an area that straddles Fleurie and Morgon. Most of their vineyards sit on the Fleurie side, with vine age ranging from 30 years to over 100 years of age.
Yann took over in 2013, continuing his father's organic practices, whilst experimenting with his own Biodynamic ideas. He is currently in the process of converting the entire holding to Biodynamics - something he hopes to achieve in a few years. Oh, and he's only just turned thirty.
All of the fruit is manually harvested and sorted, then placed as whole bunches into large concrete vats for the traditional carbonic maceration. Once pressed, nothing is added to the wines. Like his mentors, Yann takes a natural approach to his winemaking. Everything is racked via gravity into old barrels and demi-muids for maturation of 6-10 months, depending on the cuvee. In the Spring, the wines are bottled according to the lunar calendar, and all wines are unfined and unfiltered. Only a tiny amount of sulphur is used (less than 15ppm, if at all) to stabilise the wines come bottling.
These are vibrant, natural Beaujolais wines at their very best.
| Product Type | Wine Red Gamay & Beaujolais |
| Volume | 750ml |
| Country | France |
| Region | Beaujolais |
| Sub Region | Fleurie |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |