Du Grappin Beaujolais Villages Nature 2022 750ml

From old bush-trained vines in the lieu-dit of "Le Conroy" a gently-sloping parcel at the base of the southwestern flank of Mont Brouilly. The shallow, sandy soil there is a mix of decomposed granite and diorite washed down from Mont Brouilly, over a deep granite bedrock. The vineyard is not cultivated with wildflowers allowed to self-seed for a season-long tapestry of color; a veritable pollinators paradise.

Inspired by Jules Chauvet's fermentation notes from 1972, the hand picked clusters were placed in a concrete vat for two weeks with no crushing, pumping or plunging, the grapes undergoing what Chauvet called a fermentation aromantique, Pressed after two weeks, the wine finished fermentation in a Flexcube and a steel tank, with further eight months on lies. Bottled unfined and unfiltered

-Andrew and Emma Nielsen

In contrast to Grappin's out-of-the-ordinary Macon, this single variety wine is a classic Gamay, and it’s absolutely beautiful! It’s lightly tannic and chalky with abundant notes of cherry and red berries and a balanced touch of acid.

-Discovery

Emma and Andrew Nielson are an Anglo-Australian couple based in Burgundy’s Hautes-Côtes-de-Beaune, where they make a range of negociant wines from the Côte d’Or, Mâconnais, and Beaujolais. Their project focuses on producing pure, terroir driven wines with the seldom use of oak, native yeast fermentation and minimal sulfur additions. We have been enamored with their wine’s vivaciousness and soulfulness since the get-go - characteristics that can only be indicative of masterful and thoughtful winemaking. Their Fleurie Poncie shows deep complexity and concentration, with dark cherry fruit and vibrant acidity. This is Cru Beaujolais at its finest, and with great aging potential to boot.

From old goblet trained vines at the top of Ponice, along the ridge high above the village, and one of the celebrated vineyards of Fleurie.

Inspired by Jules Chauvet's fermentation notes from 1972, the hand-picked clusters were placed in concrete vats for three weeks without crushing, pumping, or plunging. The grapes undergoing what Chauvet called a fermentation aromantique Pressed after 21 days, the wine finished fermentation, with indigenous yeasts, in a concrete tank before 14 months in steel to preserve freshness. Bottled unfined and unfiltered.

-Andrew and Emma Nielsen