Terroirs et Talents (Terrière, Beaudet, & Dupond), France
Beaujolais-Villages
Site: From a 2 Ha plot of 70 year old vines, in the newest Beaujolais Cru, Régnié near the hamlet of Siberie (think Siberia - it’s
high and COLD!). Grapes: 100% Gamay. Vinification: 100% whole cluster fermentation with no added CO2; no destemming
(protects the grapes naturally from oxidation). Elevage: The wine is aged in stainless steel tanks and foudre. Notes: Extremely
pretty, with beautiful, refreshing aromatics and a beautiful, balanced palate.
Brouilly Tradition
Site: From a 14 Ha plot of 45 year old vines in Brouilly, the largest of the 10 Crus of Beaujolais. Substrate is Rose-colored
granite and Porphyrus (Purple Granite). Grapes: 100% Gamay. Vinification: 50% whole cluster fermentation, and 50% of the
grapes are fermented in the Burgundian tradition with destemming, open top fermenters, and a longer maceration of about
12 days. Elevage: The wine is aged in stainless steel tanks and foudre. Notes: More density than the Beaujolais-Villages. This
is the winery’s largest production and therefore most important wine. Over 50% of the production is sold in Paris!
Paul Beaudet Morgon “Côte de Py”
Site: From the Côte de Py, the most famous “climat” of Morgon. Soils are Granite and Schist: the famous igneous rock known
as “rot rock”. Vines are over 100 years old! Grapes: 100% Gamay. Vinification: 100% destemmed, cold soak for 5 days,
then macerated in open top fermenters for 15 days. Elevage: Aged in a combination of barriques and foudre for several
months. Notes: Extremely impressive! Lovely wine with at least 5 years of potential improvement in the cellar.
Moulin à Vent A.O.C Cuvée de la Lure
Site: Moulin à Vent is famous for the magnesium in its soils. This comes from a 2 Ha site in La Lure with Magnesium and
Black Granite. Average vine age is over 50 years. Grapes: 100% Gamay. Vinification: Traditional Burgundian vinification with
maceration lasting an average of 35 days! Elevage: Aged 33% in foudre, 66% in barrique, 20% new, for a few months.
Notes: About 10,000 bottles produced - this wine is absolutely fantastic. Should improve in the cellar over about 10 years.
First vintage was 2003.
Brouilly Vieilles Vignes Cuvée Jules de Souzy
Site: From the best and highest portion of the Brouilly vineyard. Grapes: 100% Gamay. Vinification: 100% destemmed, cold
soak for 5 days, then macerated in open top fermenters for 15 days. Elevage: Aged in new barriques for 6-7 months. Notes:
A “winemaker’s wine” with lush black fruit, sexy new oak, big tannins, very sexy!
Beaujolais-Villages
Site: From a 2 Ha plot of 70 year old vines, in the newest Beaujolais Cru, Régnié near the hamlet of Siberie (think Siberia - it’s
high and COLD!). Grapes: 100% Gamay. Vinification: 100% whole cluster fermentation with no added CO2; no destemming
(protects the grapes naturally from oxidation). Elevage: The wine is aged in stainless steel tanks and foudre. Notes: Extremely
pretty, with beautiful, refreshing aromatics and a beautiful, balanced palate.Brouilly Tradition
Site: From a 14 Ha plot of 45 year old vines in Brouilly, the largest of the 10 Crus of Beaujolais. Substrate is Rose-colored
granite and Porphyrus (Purple Granite). Grapes: 100% Gamay. Vinification: 50% whole cluster fermentation, and 50% of the
grapes are fermented in the Burgundian tradition with destemming, open top fermenters, and a longer maceration of about
12 days. Elevage: The wine is aged in stainless steel tanks and foudre. Notes: More density than the Beaujolais-Villages. This
is the winery’s largest production and therefore most important wine. Over 50% of the production is sold in Paris!
Paul Beaudet Morgon “Côte de Py”
Site: From the Côte de Py, the most famous “climat” of Morgon. Soils are Granite and Schist: the famous igneous rock known
as “rot rock”. Vines are over 100 years old! Grapes: 100% Gamay. Vinification: 100% destemmed, cold soak for 5 days,
then macerated in open top fermenters for 15 days. Elevage: Aged in a combination of barriques and foudre for several
months. Notes: Extremely impressive! Lovely wine with at least 5 years of potential improvement in the cellar.Moulin à Vent A.O.C Cuvée de la Lure
Site: Moulin à Vent is famous for the magnesium in its soils. This comes from a 2 Ha site in La Lure with Magnesium and
Black Granite. Average vine age is over 50 years. Grapes: 100% Gamay. Vinification: Traditional Burgundian vinification with
maceration lasting an average of 35 days! Elevage: Aged 33% in foudre, 66% in barrique, 20% new, for a few months.
Notes: About 10,000 bottles produced - this wine is absolutely fantastic. Should improve in the cellar over about 10 years.
First vintage was 2003.Brouilly Vieilles Vignes Cuvée Jules de Souzy
Site: From the best and highest portion of the Brouilly vineyard. Grapes: 100% Gamay. Vinification: 100% destemmed, cold
soak for 5 days, then macerated in open top fermenters for 15 days. Elevage: Aged in new barriques for 6-7 months. Notes:
A “winemaker’s wine” with lush black fruit, sexy new oak, big tannins, very sexy!