Alcohol: 13.5%
Grape(s): Gamay
Localization: Burgundy, France
Tasting Notes: A plethora of red fruits, including fresh cherry, snappy strawberry and raspberry. Underlying notes of violets, wet earth and some savory notes follow the abundant fruit.
Notes: The grapes picked up manually are put in whole vats (neither de-stemming nor crushing) put at low temperature and saturated with carbon dioxide (without adding sulphite) (Carbonic Maceration) No oenological product is used, the natural yeasts of the so-called indigenous grapes are responsible for characterizing our wines. These are then put in the cellar by gravity to begin their more or less long aging depending on the cuvées.
The Domain: The Famille Dutraive négociant business was created by Jean-Louis himself after losing 90% of his crop to frost in 2016. The family sources only organically farmed fruit from local growers and uses carbonic maceration with native yeasts to create fruit-forward, terroir-driven wines.
Thanks to Jean-Louis’s inextinguishable spirit and a large network of friends throughout France, the negotiant known as Famille Dutraive was born. The fouresome -- Jean-Louis and his children Ophélie, Justin and Lucas -- are committed to sourcing organically-farmed fruit, which is still rare in Beaujolais (only 4% of the region is organic). Family practices are carried through in the cellar with traditional Beaujolaise vinification (carbonic maceration), natural yeast fermentation, and little to no sulfur used in vinification (with just a touch at the blend before bottling). Despite the fact that none of these wines come from Dutraive terroirs, the family manages to craft a lineup that fits the Dutraive profile: fresh-fruited, energetic and soulful wines that bring pure joy with every sip.
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.
