The Chateau de Grand Pre comprises a beautiful 18th Century castle complete with vaulted cellars, a “lieu dit” vineyard and an eight hectare family domain in the Beaujolais region. The winery is located in the heart of Fleurie where they own six hectares of vineyard, with a further two hectares in the village of Morgon. When Louis and Renee Bertrand bought the domain in 1972, the vines were old and the cellars were in ruins. They took the estate in hand and gave it a new lease of life, replanting and rebuilding. Today it is run by their grandson Romain Zordan, who has brought a modern and organic approach, with sustainable cultivation in the vineyard. The estate has been certified organic since 2012. Naturally vinified, these wines are a true expression of their Beaujolais terroir.
In terms of the weather, 2019 was an unpredictable vintage in the Beaujolais region, with sharp frosts in April, followed by erratic hailstorms reducing yields across the region. Hot weather lasted throughout the summer and included some temperature highs of 40°C. Welcome rain fell at the end of August, preventing the vines from suffering hydric stress. Yields were reduced, but the grapes reached excellent ripeness and have produced richly concentrated wines with fine, balancing acidities.
Fleurie is one of the 10 Beaujolais Crus and is famed for the elegance and finesse of its wines, which is often attributed to the pink granite soils. The vines are pruned very precisely into a Goblet shape and a green harvest is performed encouraging concentration in the remaining berries. The vines are 30 years old and yield approximately 40 hectolitres per hectare. The granitic soil in the vineyard imparts a mineral characteristic to the resulting wine.
This wine was made using natural vinification methods. The grapes underwent multiple sorting processes in the vineyard and cellar. Carbonic maceration took place for 10 to 15 days, in order to gently extract the complexity of aromas. This wine was vinified without the addition of sulphur and only minimal sulphur was added at bottling. Fermentation took place using wild yeasts that are naturally present on the grape skins, retaining the typicity of the terroir. The wine was then aged for several months in 600 litre oak barrels. The wine was bottled without filtration, resulting in a slightly cloudy style.
A naturally vinified wine expressing distinctive Gamay characters with a floral bouquet of violets and red cherries.
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