Tasting Notes
Named after Yann's son, Cuvée Émile is the estate’s top cuvée and is produced only in exceptional vintages from the oldest vines at the domaine, which range from 70 to 100 years of age. These vines are situated in the Grand Pré lieu-dit, a site that straddles the border of Fleurie and Morgon and features well-drained soils of sandy pink granite. Yann employs rigorous organic and biodynamic farming, harvesting manually according to the lunar calendar. In the cellar, the fruit undergoes a 10-to-20-day cold carbonic maceration with whole bunches and native yeasts in large concrete vats, followed by 8 to 10 months of aging in very old French oak demi-muids (at least 10 years old) to ensure no wood flavor masks the fruit. This wine is often held back for an additional year of bottle aging before release to allow its serious structure to integrate. - Chris L
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 |