$59.00
100% Gamay grown on blue marl, semi-carbonic maceration in whole bunches with very little juice for 5-6 days in a concrete tank then pressed to stainless steel for 5 months, bottled without additions. The name translates to 60% of velvet which can give you a clue about the texture on the palate. Blackberry bramble and cassis with a lovely fruit sweetness. Lifted with a supple density and linear acidity. Delicious medium bodied red.
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Former physics teacher Robin Goutallier and his family made a move to the countryside from the city in search of a slower pace of life. Robin purchased a house in Quincié-en-Beaujolais which had a small vineyard attached and so began his journey in winemaking. While tending to the vines that adjoined his family home, he met local vigneron Romain des Grottes who mentored him in his wine-making journey. Soon after, he found a second vineyard in nearby Marchampt, a plot neighbouring Hervé Ravera who soon became a friend and advisor.
Robin only farms 1 hectare of Gamay, along with 30 beehives, so production of both his wine and honey are extremely small. All work done on the farm is organic and has been since his arrival in 2014. As it turns out Robin has a natural penchant for wine making. Turning his physicist mind to the alchemy of vinification, Robin makes precise wines in the Beaujolais tradition, with freshness and structure. All of Robin’s wines are made without any additives and as he jokes, “except grapes”.
