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...

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...

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...

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.