Dating back to 1890, Domaine Girin, is located in Saint-Vérand, a village in Beaujolais. The 30,000 bottle production from the 32-hectare, all granite soil vineyards is overseen by fifth generation winemaker Thibaut Girin. He offers only regular Beaujolais - Bill Nanson of the Burgundy Report considers this the best source for non-Cru Beaujolais.
The hand-harvested grapes are pressed in full clusters with stems. Typical of Beaujolais, fermentation is done without introducing yeast - known as Carbonic Maceration. Production is in tanks and the wines are filtered.
Thibaut is a bright, young and dedicated vigneron. He is part of the growing wave of next generation winemakers who have introduced new approaches while maintaining respect for traditions and terroir.
We were introduced to the French version of brunch, called casse-croute at Domaine Girin, joined by Alexis Pichon. We tasted the latest vintages while enjoying a variety of charcuterie, cheese and bread.
VDLT is the only North American source for Girin’s wines. They sell mostly ex-cellar to visitors.