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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 domain in the Beaujolais region. The winery is located in the heart of Fleurie where they own six hectares of vineyard, with a further two hectares in the village of Morgon. When Louis and Renée Bertrand bought the domain 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. Romain has brought a modern and organic approach, with sustainable cultivation in the vineyard. The estate has been certified organic since 2012. Naturally vinified, these wines are a true expression of their Beaujolais terroir.
Morgon is one of the 10 Beaujolais Crus and the Morgon terroir is very complex. Located on the smooth slopes of Mont de Py, the soil consists of blue volcanic shists, sand and the Saone's river sediments, which impart the wine with more power and structure than the other Crus. Chateau de Grand Pré farms organically. The vines are pruned very precisely into a Goblet shape and a green harvest, results in a higher concentration of flavour in the berries. The vines are over 40 years old, so yields are very low at approximately 35 hectolitres per hectare. The soil is made of decomposed rock and crumbly schist. Grass is maintained in between the rows, in order to preserve the natural ecosystem of the vineyard.
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. Sulphur was not added during the vinification process and only minimal sulphur was added at the time of bottling. 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 wine may leave a light deposit resulting a slightly cloudy appearance.
Pairs well with red meat, roasts, charcuterie and mature cheeses.
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