£18.89
Beaujolais Nouveau Domaine Saint-Cyr French Kiss Kanon 2026
Country: France
Region: Beaujolais
Grape: Gamay
Colour: Red
Bottle Size: 75cl
Alcohol: 14.5%
Vintage: 2026
Organic
- PRODUCER NOTES
- FARMING & WINEMAKING NOTES
Raphael Saint Cyr is the fourth generation vigneron at Domaine Saint Cyr in Anse, on the southern edge of Beaujolais. Formerly Domaine de Bellevue, it was founded by Raphael’s great-grandfather.
Raphael and his wife took over in 2008 and immediately focused on the vines in the northern Crus of Morgon, Regnié, Chénas, and Moulin-à-Vent. Though they remain a pioneer for the wines of Southern Beaujolais. They converted the entire 23 hectare domaine to certified organic, now it is the largest organic domaine in Beaujolais. A huge undertaking and achievement.
Each cuvée is split into single vineyard parcels, with the terroir the name for each wine. All cuvées are fermented with natural yeasts in concrete tanks and then aged in old barrels for 12-18 months.
Grapes from 40 year old vines. Cold carbonic maceration for approximately 12 days, including 8 days of pre-fermentation. Grapes are fermented with indigenous yeasts and juice undergoes natural malolactic fermentation. Aged in stainless steel and concrete tank for 1 month. Minimal sulfites added at bottling. No filtration.
PRODUCER NOTES
Raphael Saint Cyr is the fourth generation vigneron at Domaine Saint Cyr in Anse, on the southern edge of Beaujolais. Formerly Domaine de Bellevue, it was founded by Raphael’s great-grandfather.
Raphael and his wife took over in 2008 and immediately focused on the vines in the northern Crus of Morgon, Regnié, Chénas, and Moulin-à-Vent. Though they remain a pioneer for the wines of Southern Beaujolais. They converted the entire 23 hectare domaine to certified organic, now it is the largest organic domaine in Beaujolais. A huge undertaking and achievement.
Each cuvée is split into single vineyard parcels, with the terroir the name for each wine. All cuvées are fermented with natural yeasts in concrete tanks and then aged in old barrels for 12-18 months.
FARMING & WINEMAKING NOTES
Grapes from 40 year old vines. Cold carbonic maceration for approximately 12 days, including 8 days of pre-fermentation. Grapes are fermented with indigenous yeasts and juice undergoes natural malolactic fermentation. Aged in stainless steel and concrete tank for 1 month. Minimal sulfites added at bottling. No filtration.