50% Gamay/50% Pineau d'Aunis. From certified-biodynamic estate vines planted on flinty clay over tuffeau and yielding a maximum of 25 hl/ha. Harvest is manual. The grapes are destemmed, gently crushed and fermented spontaneously with native yeasts in vat. Maceration lasts several weeks with...

'Muy Feliz' is a bright and chillable red with a light fizz! 100% Gamay from Barsotti Vineyard, which is situated east of Placerville, at just under 3,000 feet in elevation. The Gamay vines at Barsotti were originally planted in 2005 on a hillside of decomposed granite soils. The grapes underwent...

Gamay 58%, Dolcetto 42% from two organically farmed sites in Yamhill-Carlton and Chehalem Mountains AVA. The fruit was partially destemmed (40% whole cluster) and fermented with native yeasts over a three week period. The wine was matured for eleven months in a mix of neutral 500L French puncheons...

The top wine, Ambassades, comes from 12 acres of Paul’s best parcels, and is purchased by the Quai d’Orsay for use in French embassies around the world. It is the last to be bottled and it is the most age-worthy.   Mont Brouilly’s “blue” granite is laced with volcanic porphyry, or crystallized...

79% Gamay/21% Poulsard. The Renardats are 7th-generation vignerons in the tiny Cerdon du Bugey village of Mérignat. They farm their 13 hectares of Gamay and Poulsard organically and biodynamically (certified as of the 2022 vintage) in these high, rolling, wooded, steep hills of rocky clay-limestone...

The Beau! Beaujolais comes from a forty year-old high-density vineyard. Fermentation is traditional, 100% whole-cluster. The whole bunches are not destemmed and go into vats after a maceration of 6-8 days. The wine is aged in stainless steel or cement vats until bottling in the Spring.

100% Gamay. A delicate rosé with plenty of minerality and crisp fruit that reflects the granite and limestone slopes of the Alps. Fermented and aged in stainless steel. Sustainable.

Moulin à Vent is known for its power, structure and longevity, the antithesis of what most people think of when they think of Beaujolais. We are lucky that the Barbet’s like to hold onto this wine and release it when it’s just beginning to open up. It’s made in open top, oak tronconical (...

In the cellar, the vinification is semi-carbonic and lasts between 12 to 15 days. A weighted grill keeps the cap submerged in the fermenting juice, which gives a very gentle extraction of tannins. The wines are aged in cement tanks.

The Fleurie wine-making is traditional - whole clusters are kept, which leads to a semi-carbonic maceration as the juice settles in the bottom of the tanks. After fermentation is completed in stainless, the wines are moved to the cellar for aging in old, wooden tonneau barrels. The Fleurie has a...

Since whole clusters are used during fermentation, the grapes are harvested late to avoid unripe stems. Whole-clusters are put into the vats, and the weight of the grapes naturally crushes the fruit at the bottom of the tank, resulting in a traditional semi-carbonic maceration.  Fermentation starts...

Gamay (65%). Pinot Gris,(25%). and Gewurztraminer (10%) from Maloof's estate No Clos Radio vineyard. Originally planted in the early 1970's, No Clos Radio is one of the oldest commercial vineyards in the area, nestled in the eastern edge of the Coastal range in the northwest corner of the...

100% Gamay. Ranging from 20 to 80 years old, Valérie's Gamay vines are planted on clay-limestone soils in the heart of the Cher valley of the Touraine region in the Loire. She farms them organically (certified) and works and harvests them by hand. The grapes are destemmed and go directly into...

Marine Descombe runs her family winery at Vins Descombe in Brouilly, which was founded in 1905 by her grandfather. A textbook blue stone Brouilly style Beaujolais-Villages. Beautiful purity of gamay noir fruit meets cement ageing, showcasing the unique expression of Beaujolais. Certified...

From Château du Poncié, hillside, northeast-facing, 0.17 ha. Cool area, well-draining granite soils.100% whole cluster with minimal added SO2, 3-day cold maceration, short ambient yeast fermentation in 3850L tank with just a few gentle punch-downs. Aged for 12 months in used barrels and another 8...

The grapes are hand-harvested. Whole clusters are kept depending on the maturity of the stems. Temperature controlled tanks are used to manage the speed of the alcoholic fermentation. Pump-overs happen daily to break the cap and punch downs are used depending on the vintage.

100% Gamay. 2023 is the second vintage from this 10-are (0.1 hectare) plot of vines on a western-exposed, Kimmeridgian limestone ridge in the village of Vincelottes minutes south of Saint Bris and west of Irancy. Planted in 1990 and farmed organically with low yields (35 hl/ha). The bunches are...