Domaine de la Madone "Le Perreon" Beaujolais-Village 2022

Alcohol: 13%

Grape(s): Gamay

Localization: Burgundy, France

Tasting Notes: A perfect wine to bridge the seasonal weather gap with aromas of fresh raspberries, black cherries and violets, plus an intense mineral overtone. At only 13% alcohol, some critics lay claim that the Le Perreon shares the noble character of the most refined French Burgundy, as the red fruit flavors puts on weight with some time in the glass, adding density, complexity, and freshness.

Notes: From a lieu-dit “Le Perréon,” by Jean Bérerd & Fils at Domaine de la Madone.   Yields are always limited, with shoot thinning and green harvesting when necessary. The harvest is always manual in small boxes to preserve the grapes integrity. A first sorting is made within the parcel and a second one on a sorting table in the cellar. In the cellar, the estate has made significant investments to improve quality over the years with gentle pneumatic press, temperature controlled fermenters etc. Whether in the vineyard or in the cellar The Bererd winemaking and quality model has always been Burgundy, explaining the outstanding  quality of their villages and depth of their wines. 

Food Pairing: Quiche, charcuterie, chicken

The Domain: Domaine de la Madone is located in the heart of Beaujolais in the Beaujolais Villages area. The vineyard spreads over 28 ha over two villages « Le Perréon” and “Vaux en Beaujolais” (better known as “Clochemerle”). The estate is divided into 90 small plots of different exposures and altitudes (between 300 and 500 m). With vines ranging from 15 years to more then a hundred years (40 years old in average). Gamay is planted on South facing steep slopes on pink granite soils. This diversity of terroirs is key to enable the Beraerd brothers to craft complex wines with depth and soul.  On the Northern facing slopes, one can find the estates parcels of Chardonnay, this grape expressing more elegance on those more clay soils.  A part of the estate (2,5 ha) is now fully organic while the rest is trained using sustainable viticulture methods. 

Due to the strong downward sloping plots, most of the work is manual, and some parcels are even to steep to be worked with a tractor.  A mix of old ancestral secrets and modern techniques is used in the vineyard and in the cellar to obtain grapes with an excellent sanitary state and an optimum ripeness.