2018 Paltieres Gamay (1L)
"This is from the darker, more structured 2018 vintage and this cuvee had a year in foudre before bottling. The whole bunch fermentation allows this wine to simply shrug off the compact tannins of the vintage and today it's energetic, fresh and very delicious. There's a shade of blue in the fruit and while this also serves very well as an aperitif I'd urge you to also enjoy a second bottle with a meal. Paltieres is a single site with mixed vine age - part of parcel is around 30 years old and the other section a much older 80-ish years. This site is based on almost pure limestone. This cuvee is bottled under cork in recycled bottles. Emelie and Raph found a facility where used bottles could be sterilised so as to be used again and for this cuvee they sourced enough of the old traditional 1L bottles from the region with the star on the shoulder. Serve this cuvee at about 15C.
Made by young southern Beaujolais couple Raphaël Beysang and Emelie Hurtubise. Emelie and Raph made their first wine here in 2017 and have now expanded their holdings to 9ha. For the time being they farm Gamay, and have enough fruit to sell and often swap with good friends in the Auvergne and Alsace. Apart from the obvious rule of being strictly organic, Em and Raph aren't particularly dogmatic. Raphaël's education and experience has led him to treat every parcel very much indivdually – thus, some parcels have biodynamic preps applied more than others and soil is turned and cultivated in some parcels and not in others. Across the 9ha they work with a real mix of vine age, the youngest being around 25 years old and the oldest close to 90. They love to prune late, a decision that hasn't been made only with sap activity in mind, but also an acknowledgement of changing weather patterns and the seemingly increasing risk of spring frosts. They pick simply for delicious flavour. In 2020, for example, they made the decision to employ a much larger picking team with the aim of picking as quickly as possible and in the most precise window. Vinifications are more or less straight forward. Ferment always involves nearly 100% whole bunches, in tank, and maceration time depends on the vintage and the cuvee. In general though the wines are vinified in the same spirit in which they're picked - for delicious flavour, very good fun and a distinct ease of drinking." – Importer