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, 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 recently were introduced to the French version of brunch, called casse-croute at Domaine Girin, along with Alexis Pichon. We tasted the latest vintage. Then Thibaut opened a 2005 and a 2010 Razet. The ‘10 probably wasn’t the best bottle but the ‘05 was a delight.
VDLT is the only US source for Girin’s wines. They sell mostly ex-cellar to visitors.