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Producer: Chateau de Grand PreGrape Varieties: 100% GamayOptimum Drinking: Within 6 yearsWine Style: Elegant mid weight redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
A very elegant wine with a floral bouquet of violets and roses, leading through to velvety palate of wild strawberries combined with a hint of liquorice and spice.
The Château de Grand Pré comprises a beautiful 18th Century castle complete with vaulted cellars, a "lieu dit" vineyard and an eight hectare family domaine in the Beaujolais region. The winery is located in the heart of Fleurie where they own six hectares of vineyards, with a further two hectares in the village of Morgon. Born winegrowers, Louis and Renée Bertrand bought the domaine in 1972, the vines were old and the cellars were in ruins. They took the estate in hand and gave it a new lease of life, replanting and rebuilding. Today it is run by their children, Guy and his wife Annick; Christine and her husband Claude Zordan and their grandson Romain Zordan. The entire family passionately carries on the traditions that started three generations ago. Romain Zordan has brought a modern and organic approach, tending the vines with a complete respect for the environment and using sustainable techniques. The estate has been certified Organic since 2012. These are wines of purity and precision, a true expression of their Beaujolais terroir. Vintage 2014 was a succesful year for the Beaujolais region, a 4 star vintage. Progressive ripening, good level of sugar and phenols with healthy thick skins. For Fleurie, the winemaker noticed a characteristic fleshy juice and hints of spice.
For more concentration, the Chateau de Grand Pre prunes their vines very precisely into a Goblet shape and undertakes green harvests. As the vines are more than 30 years old, the yields are very low, approximately 40 hl/ ha. The granitic soils in the vineyard, impart a mineral characteristic to the final wine.
The harvest was carefully selected by hand. Carbonic maceration took place for 10 - 15 days, a slow process in order to gently extract the complexity of aromas. No sulphites were added during the vinification process and minimal sulphur added at bottling. A natural yeast fermentation took place at controlled temperatures. The wine was then aged for several months in small barrels and demi-muids (650 litres).
Accompanies grilled meat, poultry, charcuterie, red fruit desserts and fresh cheeses.
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