Gamay from old vines on sand with a granitic sub soil a stone throw away from Sébastian's cellar in Saint-Étienne-des-Ouillières south of Beaujolais.
Two thirds of the grapes were de-stemmed and macerated together with the remaining one third whole bunches for four months, something which Sebastian explains that is relatively uncommon but for him it is about pushing the limits of what is possible in Beaujolais with the Gamay grape varietal.
The result, a deep, complex and structured example of Gamay with fine tannins. Drinking well now but definitely has the ability to age in your cellar for another couple of years.
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