Generated Image December 25, 2025 - 11_53AM 1.jpeg

Generated Image December 25, 2025 - 11_53AM.jpeg

BEAUJOLAIS - 6 BOTTLES

$240.00

This is what happens when Parisians fall in love with Gamay and refuse to cut corners.

Jean and Stéphanie de Rotalier spent a decade running a wine bar in Paris, drinking everyone else's wine and dreaming about making their own. In 2020, they bought a 150-year-old sharecropper's farm in Salles-Arbuissonnas. Now they farm 2.5 hectares of 40- to 60-year-old Gamay vines organically (herbal teas, sulfur, copper, no bullshit additives) and make wine the way it's supposed to be made: by hand, with friends, without shortcuts.

A fun tidbit about the region Brouilly "Pisse Vieille": Yes, that's the actual name. It comes from a legend about a hard-of-hearing woman and a priest. The heroine of this legend is a good local woman, a very pious winegrower who regularly went to confession at the parish priest’s house to tell him about her minor sins. But she had nothing very serious to tell. That is why, quite simply, one day, the priest freed her by telling her : “Go! And don’t sin anymore ! But the old woman was a bit hard of hearing. She heard, simply : “Go! And don’t pee anymore! It must be said that in Beaujolais patois, to sin is to piss.

The old woman was only relieved of her ordeal when her husband, worried, went to see the priest to ask him for details. And returned home, shouting, from the bottom of the hill, “Piss old woman, piss old woman, the priest said it! And so it was named.

Small production. Hand-harvested. Once they're gone, they're gone.

This is what happens when Parisians fall in love with Gamay and refuse to cut corners.

Small production. Hand-harvested. Once they're gone, they're gone.

WHAT’S INCLUDED:

2 BOTTLES: Pisse Vieille (CRU; GAMAY) - L’Abuissonnierre

sits on pink granite with 60-90 year old Gamay vines. Jean farms it with his wife. They harvest with help from neighboring winemakers who left other careers to do this. It's how wine used to be made before "terroir" became a marketing term.

Whole cluster fermentation - this wine tastes like granite, bright cherry and raspberry with a mineral backbone. Light body, high acid.

Serve it cold like the French do. This is bistro wine. The kind you drink on a Tuesday with charcuterie and realize you don't need to spend $60 on Pinot Noir.

2 BOTTLES: SOUS LE CHEMIN (GAMAY) - L’Abuissonnierre

This is natural Beaujolais for people who want wine that tastes alive.
Sous le Chemin is Jean’s zero-sulfur, unfiltered expression of Gamay. It's cloudy, it's funky, it's energetic. Wild strawberry and pomegranate with earthy undertones. The kind of wine that makes sommeliers geek out and your uncle ask "is this supposed to taste like this?"
Yes. It is.
Declassified from Brouilly AOC to Vin de France because Jean wanted freedom to make wine his way - whole cluster, carbonic maceration, nothing added. If you like Beaujolais but want something with more personality, this is it.

2 Bottles: BEAUJOLAIS Blanc (Chardonnay)- CYPRIEN STILLER-BOURDILLON

White Beaujolais doesn't exist in most people's minds. That's the point.
Cyprien farms 5 acres of Chardonnay on north-facing gneiss slopes at 40% grade - volcanic soil so steep you'd fall backwards trying to harvest it. The previous owner restructured the vineyard 20 years ago specifically to make organic farming possible without herbicides.
He converted the entire estate to organic the year he took over. No synthetic anything. Living soil, indigenous ferments, 18 months aging on fine lees in concrete.
This isn't Burgundian Chardonnay trying to be fancy. It's Beaujolais Chardonnay that knows what it is: aromatic, round, mineral-driven with the kind of bright acidity that comes from letting grapes ripen slowly on a volcanic hillside.
Unfined, unfiltered, minimal sulfites. The kind of white wine that makes you forget white Burgundy costs $80.
This is the wine no one in the US knows exists. Which is exactly why you want it.