Jean de Bonneval makes Beaujolais the way the village used to - together.
Pisse Vieille (yes, that's really the vineyard name) 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.
Jean de Bonneval makes Beaujolais the way the village used to - together.
Pisse Vieille (yes, that's really the vineyard name) 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.
