Our tasting impressions
And seduce it will. So pretty and effortless to drink but take the time to appreciate it. There is more to it than just an alluring name and delightful taste. It’s not often you get this much for so little. Don’t be afraid to give this some short term cellaring.
About this wine
100% Gamay from vines ranging in age from 20-40 years in south-facing granite soil. Yields are 52 hl/ha. Fermentation through carbonic maceration for 5-6 days. Aged in tanks.
About the grape
Gamay, a descendent of Pinot Noir crossed with the obscure Gouais Blanc has often been thought of as a light grape but the emergence of Cru Beaujolais in recent years has raised awareness that it can produce serious, age-worthy wines. Gamay wines are high in acidity and therefore very flexible.
About the vintage (Domaine perspective)
2017 began with frost that decimated most of more than a quarter of the vines and was followed by drought. All of the Chardonnay was lost. Production was cut nearly in half, resulting in good concentration. A very terroir-driven vintage.
On your table…
Beaujolais, including this one, can be served at or just below cellar temperature - 50-55. A fine red aperitif or serve it with almost anything you like (we’re not kidding).
Suggested Glassware: Grassl Liberté
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.