Glou de Jeff is finished. Long live Glou des Bret! This cuvée, with intense red fruit, comes from a parcel in Chénas, one of the 10 Beaujolais Crus, on deep, sandy soils. The 100% whole cluster carbonic fermentation... Read More
Working in Chénas, brothers Paul-Henri and Charles Thillardon have crafted this delightful Pét-Nat from Gamay. The palest pink color in the glass. Full of fresh, lush fruit flavors and just the slightest bit off... Read More
A pied de cuve is harvested early to kick start fermentation. Grapes are manually sorted then destemmed. A four week maceration takes place in concrete tanks, where the wine also ferments and ages. S02 additions are 1/2 grams... Read More
100% Gamay. From Jean-Paul Brun's organically farmed estate Gamay vines on clay-limestone soils in hilly Charnay in the southern Beaujolais. The name FRV100 is a play on the word “effervescent”--which becomes more... Read More
Sourced form vines that are 80+ years old in southern Beaujolais, this is a much more serious wine than belies it's cheerful label. Lighter in. body, but with excellent texture, it's... Read More
Francois Bitouzet—scion of the elite Domaime Bitouzet-Prieur, produces a Passetoutgrains (organically farmed, spontaneously fermented) that captures the majesty of great red Burgundy in a pure and uncompromising manner.... Read More
