Alcohol: 12.5%
Grape(s): Gamay
Localization: Beaujolais, France
Tasting Notes: A light and fruity Gamay. Some earthy notes but plenty of berry flavours. Cherries, strawberries, baking spice, and a light fruit tartness. A delicious, joyful, and easy-to-drink Beaujolais.
Notes: Certified Organic. From a 15-hectare plot of 25-year-old vines that sit on clay-limestone soils. Hand-harvested and destemmed. A carbonic maceration using native yeasts for 15 days and alcoholic fermentation for 20 days, followed by 6 months aging in concrete tanks. No sulfur added.
The Domain: Raphael Saint-Cyr is the fourth generation to helm his family’s estate in Anse in the southern Beaujolais having taken over from his father in 2008 at the age of 22. After seeing his grandfather and uncle become sick as a result of chemical treatments in the vineyard, he made the decision to convert the entire estate to organic, a rarity particularly in the non-cru area of Beaujolais. He also was able to purchase a few hectares of vines within the more prestigious crus of the north beginning with Chénas.
Les Journets comes from a 1.5 hectare plot of vines in the south-east corner of Chénas bordering Moulin-a-Vent that Raphael purchased in 2017. This was the second parcel that he purchased in Chénas, the first being the Les Blémont vineyard further north, but he considers Les Journets his more age worthy cuvée, as the vines are slightly older and planted to relatively poorer (i.e., better for wine) soils of white granite.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
