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Producer: Chateau de Grand PreGrape Varieties: 100% GamayOptimum Drinking: Within 10 yearsWine Style: Structured well balanced redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
Rich, powerful and balanced, with an appealing nose of raspberries, cherries and a hint of smokiness. The ripe red fruits combine with powerful tannins on the palate with a long, firm finish.
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 levels of sugar and phenols with healthy thick skins. For Morgon, the winemaker noticed a nice complexity and fresh balance compared to the 2013, which was a more challenging crop.
For more concentration, the Chateau de Grand Pré prunes their vines very precisely into a Goblet shape and undertakes green harvests. The vines are more than 40 years old, so yields are very low, about 35 hl/ hectare. The soil is made of decomposed rock and crumbly schist. Grass is maintained in between the rows, in order to preserve the vineyard's natural ecosystem.
The harvest was carefully selected by hand. Carbonic maceration took place for 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 bottlling. 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).
This structured wine is beautiful now, but has a great ageing potential of 10 years. Pairs well with red meat, roasts, charcuterie and mature cheeses.
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