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Beaujolais Nouveau Refill
Beaujolais Nouveau Refill
£18.00

Uncharted Wines

Beaujolais Nouveau Refill

Country: France
Region: Beaujolais
Grape: Gamay
Colour: Red
Alcohol:% 
Vintage: 2020

PRODUCER NOTES

Le Grappin began in 2011 following Andrew’s five year journey working with the world’s great Pinot Noir and Chardonnay producers in California, Central Otago, Burgundy and Yarra Valley.

The vision is to work with over-looked, under-appreciated sites cared for by fantastic viticulteurs.

This is the 5th vintage of Beaujolais Nouveau that they have kegged and this was the very first wine we sold in keg when we launched Uncharted with the 2017 vintage.

 FARMING & WINEMAKING NOTES

The grapes are from the vineyard of «Les Raisses» in Lancié, at the border with Fleurie. We’ve been working with this grower since 2014 and, with our help, he’s in the second year of organic conversion with wild flowers and insect life starting to return. We picked on 22 August, our earliest ever start of harvest giving us more time for it be ready for Nouveau celebrations. We fermented the whole clusters in a concrete tank for nine days then pressed it to release more sugars and to finish fermenting in stainless steel before the last two months in a large wooden vat. No sulphur was added at any point. It’s fun and smashable glou-glou!

 

Le Grappin began in 2011 following Andrew’s five year journey working with the world’s great Pinot Noir and Chardonnay producers in California, Central Otago, Burgundy and Yarra Valley.

The vision is to work with over-looked, under-appreciated sites cared for by fantastic viticulteurs.

This is the 5th vintage of Beaujolais Nouveau that they have kegged and this was the very first wine we sold in keg when we launched Uncharted with the 2017 vintage.

 FARMING & WINEMAKING NOTES

The grapes are from the vineyard of «Les Raisses» in Lancié, at the border with Fleurie. We’ve been working with this grower since 2014 and, with our help, he’s in the second year of organic conversion with wild flowers and insect life starting to return. We picked on 22 August, our earliest ever start of harvest giving us more time for it be ready for Nouveau celebrations. We fermented the whole clusters in a concrete tank for nine days then pressed it to release more sugars and to finish fermenting in stainless steel before the last two months in a large wooden vat. No sulphur was added at any point. It’s fun and smashable glou-glou!