France - Beaujolais

Fleurie Grand-Pré Red 2019,

Domaine Bélicard

Nestled in the heart of Beaujolais, the Fleurie AOP appellation is renowned for its elegant and floral wines. Domaine Bélicard, certified organic (AB), delivers a remarkably fine cuvée, produced from 36-year-old vines planted in granite soils.

A Fleurie of elegance and depth

Vinified using traditional whole-bunch maceration in old wooden vats, this wine benefits from gentle extraction, respecting all the delicacy of Gamay Noir. Its 4-day aging preserves the freshness and pure expression of the terroir.

A floral nose and a full palate

From the first nose, this organic Fleurie reveals deep aromas of candied red fruits, enhanced with floral and spicy notes. On the palate, the balance is perfect between roundness and finesse, with an elegant and persistent finish.

What to enjoy this wine with?

Ideal at 14-16°C, this wine goes wonderfully with grilled fish, salads and barbecues. Its 5-year aging potential will allow for a beautiful aromatic evolution.

Beaujolais Lancié Red 2019,

Domaine Bélicard

In the heart of the Beaujolais Villages AOP, Domaine Bélicard creates an authentic and delicious cuvée with its Beaujolais Lancié 2019. Coming from a vineyard rooted in granite soils, this wine is a true ode to the Gamay Noir grape variety, enhanced by traditional carbonic maceration vinification. With its 53-year-old vines, this cuvée perfectly illustrates the finesse and freshness characteristic of the best Beaujolais Villages.

A Gamay to taste!

Vinified using carbonic maceration, a typical Beaujolais process that enhances the fruit and supple tannins, this wine is then aged for 9 months in wooden vats, giving it both roundness and liveliness. Its controlled aging highlights all the freshness and delicacy of the terroir, without masking the aromatic purity of the Gamay.

A floral nose and a delicious palate

Upon opening, the Beaujolais Lancié 2019 reveals an expressive nose, dominated by floral notes and crisp red fruits (cherry, redcurrant). On the palate, the balance is perfect between freshness and deliciousness, with fine tannins that provide a silky texture and a juicy, thirst-quenching finish.

How to enjoy this bottle?

Served slightly chilled at 14-16°C, this wine for sharing is perfect as an aperitif, but also with summer barbecues, a charcuterie board or simple, convivial dishes. With an aging potential of 5 years, it will evolve towards even more complex aromas.

Régnié la haute ronze Red 2017

Nicolas Chemarin

La Haute Ronze is one of two plots cultivated by Nicolas in the Régnié appellation; it is considered of very high quality, with deep clay soils that produce full-bodied wines. This 100% Gamay is obtained through semi-carbonic maceration and aged for approximately twenty months (half in barrels, half in stainless steel vats). It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary), through its red fruits.

A natural wine with no added sulfites.

We are Young Rouge Beaujolais Nouveau 2025,

Domaine de la Sorbiere

We Are Young 2025 is a declaration of intent. More than just a Beaujolais Nouveau, it's a vision of young wine, free, without embellishment or artifice. This vintage from Domaine de la Sorbière, in granite Beaujolais, pays homage to the vitality of Gamay, the region's emblematic grape variety, worked here in a completely natural spirit.

The grapes come from granitic soils which give the wine a very clear mineral freshness. The winemaking is as simple as it is sincere: 5-day semi-carbonic maceration, spontaneous fermentations with native yeasts, and an ultra-short aging of 4 days in stainless steel tanks to capture the instant of the fruit. No superfluous oenological intervention, no exogenous yeasts or chemical inputs: here, everything is natural, alive, and respectful of both the grape and its terroir.

The color is a very light red, grenadine-colored, almost translucent, evoking fermented fruit juice. The nose immediately charms with its notes of citrus, fresh cherry, and white flowers, a fine and spring-like aromatic palette. On the palate, the crunchiness of the fruit dominates, with a fluid, fresh, almost thirst-quenching texture, without lacking structure. The moderate alcohol content (12%) contributes to this impression of gourmet lightness.

Perfect as an apéritif, We Are Young 2025 pairs wonderfully with a platter of fine cold cuts, soft cheeses or simple and generous cuisine. Serve slightly chilled (16-18°C) and drink without delay, although its aging potential of 2 to 5 years will surprise the curious.

A numbered vintage, full of sincerity and zest, to reconcile all enthusiasts with the original spirit of Beaujolais Nouveau: that of celebration, sharing, and wine that does good.

Beaujolais Lancié Red 2018,

Domaine Bélicard

Within the Beaujolais Villages AOP appellation, Domaine Bélicard produces an authentic and generous wine, reflecting the region's granite terroir. Made from the Gamay Noir grape variety, this wine combines deliciousness and complexity with excellent aging potential.

A Beaujolais Villages that is both rounded and spicy

Vinified using carbonic maceration, an emblematic Beaujolais technique, it reveals superb aromatic intensity. Its 9-month aging in concrete vats gives it a silky texture and a beautiful expression of fruit.

A complex bouquet and a balanced palate

This organic Beaujolais seduces with its aromas of candied red and black fruits, accompanied by spicy and undergrowth notes. The palate is round and ample, with a beautiful structure and a persistent finish.

What to enjoy this wine with?

Served at 14-16°C, it can be enjoyed as an aperitif or with shellfish, creamy cheeses or cooked fish.

Pet Nat, Sparkling Rosé 2022

Domaine Bélicard

Here's a sparkling wine that effervesces with authenticity and immediate pleasure. With this Rosé Pet Nat 2022, Domaine Bélicard, a winemaker committed to organic farming in Beaujolais, captures the summer spirit in a bottle. This 100% Gamay natural sparkling wine combines freshness, fruit, and lightness, in a joyful style, without artifice or additives.

A natural, frank, and free sparkling rosé

The Gamay here is harvested in whole bunches, then subjected to short maceration to extract just enough color and substance. Fermentation begins naturally thanks to indigenous yeasts, then continues in the bottle, according to the ancestral method principle. No added sulfites, no dosage, and no selected yeasts: it's a living, raw wine, all in spontaneity. It is aged for about two years before release, giving it balance and stability.

A tonic and fruity profile

Pale pink color, slightly hazy, fine and natural mousse, and on the nose, notes of small red berries, pomegranate, and a delicate floral touch. On the palate, the bubbles are soft, the body light, with a tangy and refreshing finish that makes you want more. The whole is digestible, thirst-quenching, and incredibly delicious.

To drink without ceremony

Serve it chilled (10–12 °C), without decanting, as an aperitif or to accompany simple summer cuisine: salads, fresh cheeses, light grilled dishes... This wine is best drunk young, but its liveliness also allows it to age gracefully for 5 to 10 years. A pet' nat' that makes your evenings sparkle.

Vagabond Red 2022

Benoit Camus

Vagabond is an organic (Ecocert) and natural red wine from Beaujolais, made by Benoît Camus from Gamay. This Vin de France is produced in the south of the appellation, in the Pierre Dorées terroir. Its name evokes the winemaker's life as a seasonal farmer before purchasing his vineyards in Beaujolais.

Vinification

Growing on clay-limestone soils, the Gamay vines of Beaujolais are cultivated and harvested by hand, as the steep terrain prohibits any mechanized work. The harvest undergoes a semi-carbonic maceration process for fifteen days. The wine is aged in concrete vats for twelve months.

Tasting

Two vintages from Benoît Camus are currently available, this one being the "sweeter" of the two. It is an organic and natural Beaujolais with rich and vibrant fruit—strawberry, raspberry, cranberry, cherry, redcurrant—which we recommend drinking well chilled. The acidity and freshness are remarkable, and the wine offers notes of humus and wet stone. A touch of spice: nutmeg. It is a very aromatic wine, a charmer that will appreciate being paired with charcuterie, cured meats, Red Meats and roasted poultry.

Learn more about Benoît Camus

You might think he's itinerant, with his vintages called "Château roulant" or "Vagabond," but for Benoît Camus, it's a memory of his previous life, when he was a seasonal farmer in the Rhône Valley and as far as Roussillon. Since 2003, he has settled in Southern Beaujolais, in the Pierres Dorées terroir, to make organic (Ecocert) and natural wines.

Nature first, nature always

Before buying his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked like this. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worms definitively dissuaded him from adding anything to the vineyard or the winery. He acquired Ecocert organic certification and continued to produce natural products.

The terroir of Pierre Dorées

The southern Beaujolais region, with its clay and limestone, produces wines that are more structured and powerful than those from the granite soils of the north. This is the profile presented by Benoît Camus's reds: natural, straight, dense wines with long aging potential, with good acidity and well-integrated tannins, not to mention abundant, rich, and seductive fruit.

Orange, Rosé 2020

Domaine Bélicard

An intriguing name, a rosé hue, an unexpected structure: Domaine Bélicard's "Orange" is a wine that blurs boundaries and expands the horizons of rosé. A natural wine made from 100% organic Gamay grown in Beaujolais, this 2020 vintage is a bold, almost meditative offering, far from fruity and tart clichés.

A Free-Spirited Rosé with Oxidative Notes

A short maceration of a few hours reveals a deep color with slightly orange reflections, while three months of aging in concrete tanks and a deliberately low-intervention approach allow for controlled micro-oxidation. No enological inputs, indigenous yeasts, and a juice that expresses itself without restraint. The result: an atypical, complex rosé, with depth and excellent aging potential.

A Distinct Aromatic Profile

On the nose, dried flowers dominate, followed by notes of dark fruits, very ripe yellow fruits, and a zesty touch reminiscent of citrus peel. On the palate, the texture is full, almost tannic, with a saline sensation on the finish. The slight oxidation adds dimension and a marked personality, without imbalance.

To Be Tasted Differently

Orange 2020 is an artisanal rosé, to be served between 10 and 12 °C, without decanting, for contemplative aperitif moments or simple but flavorful dishes. It can also age for a few years in the cellar (up to 10 years), to explore its deeper nuances. A wine for enlightened connoisseurs and adventurous palates.

Fleurie Grand Pré, Red 2018

Domaine Bélicard

With this Fleurie Grand-Pré cuvée, Domaine Bélicard explores the richness of Gamay in its most accomplished form. This Beaujolais cru, vintage 2018, combines the typical floral elegance of Fleurie with a serious and gourmet structure, resulting from a long maceration and controlled aging in barrels. A certified AOC wine, uncompromising, both natural, refined and generous.

Patient aging for a mature material

The grapes, harvested at full maturity on granitic soils, benefited from a long two-week maceration, followed by eight months of aging in multi-vintage barrels. This process, far from making the wine heavy, adds complexity and a beautiful woody patina, without distorting the fruit.

A deep nose, a distinguished palate

The bouquet opens with notes of blackcurrant, blackberry, pomegranate, enriched by floral touches of peony and violet, and a subtle woodiness. On the palate, the wine is crisp and structured, with a beautiful length, a silky feel and remarkable aromatic intensity. The balance between tension, dark fruit and floral delicacy gives this cuvée a rare charm.

To be enjoyed with subtle pairings

Served between 14 and 16 °C, Fleurie Grand-Pré will accompany grilled fish, roasted poultry or elegant vegetarian cuisine. It is ready to drink but can still age for 2 to 3 years to reveal other nuances.

Je t'aime moi non plus Sparkling Rosé 2024,

La Tribu Alonso

A natural sparkling wine that plays with emotions, "Je t'aime moi non plus" is a sparkling rosé by La Tribu Alonso, designed as a tribute to the sensuality and spontaneity of Gamay. Coming from a sunny granite terroir in Beaujolais, this festive and delicately fruity wine is produced using the ancestral method, offering a fine and delicious bubble, both fresh and velvety.

A seductive and airy Pet' Nat’

Made from three Gamay varieties (Vialla, Troye and Gascon), this wine seduces with its finesse and low alcohol content (8.5%), making it a perfect ally for moments of sharing without heaviness. The ancestral method, which consists of bottling the juice during fermentation, gives it a natural effervescence and a beautiful liveliness on the palate.

A delicate and captivating bouquet

Upon opening, the nose reveals a delicious blend of fresh raspberry, bright citrus fruits and juicy pear, with a slightly floral touch. On the palate, the velvety texture envelops the palate while retaining a refreshing acidity that perfectly balances its fruity generosity.

An ideal companion for an aperitif

With its fine bubbles and vibrant freshness, "Je t’aime moi non plus" is the perfect companion for convivial moments. Served between 10 and 12°C, it can be enjoyed as an aperitif, but also pairs wonderfully with light dishes such as tapas, seafood, or a strawberry and basil salad. Enjoy now or keep for up to 5 years to explore its evolution.

Le Rocher rouge 2018,

Nicolas Chemarin

This infinitely silky and luscious red, mineral and very straightforward, is a Beaujolais-Villages that is ideally enjoyed between 14 and 16°C. It is made from Beaujolais Gamay grapes grown in the Combe Fleurette area, at an altitude of 550 meters and on an average 40% slope, facing south, on a plot of blue granite with very shallow soil. The vines, twenty-five years old, rest on a rocky outcrop. The harvest is aged in whole bunches for forty days with regular turning. After pressing, the young wine is aged on fine lees in Burgundy oak barrels. Bottling is done in the waning moon, without fining or filtration.

Find out more
Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006 he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). The aging is done partially in thermoregulated concrete vats for a third, the remaining two thirds passing into barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already very well known in the natural world for his sweet and fruity vintages, wines of pleasure, and for vintages from difficult and magnificent terroirs, provided with admirable and complex mineral, aromatic and spicy notes.

Je t'ai dans la peau White, 2018

Nicolas Chemarin

Deep, earthy, and extremely complex, this orange wine has a beautiful old gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. Plenty of character and considerable promise for its evolution. As its name suggests, Je t'ai dans la peau is all about the skin. Grape skin, of course, since it's a macerated white, an experiment Nicolas has carried out with various nuances since 2009 to create wines with a strong personality. The goal is not to obtain exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P’tit Grobis blanc: all Chardonnay of course, on stony granite soils. The 2017 vintage is made using pure maceration. This is short: five to seven days. Aging is three years in barrels. A superb balance to savor, to be classified without hesitation in the category of crazy Beaujolais.

To find out more
Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family vineyard in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.

Je t'ai dans la peau White 2017,

Nicolas Chemarin

Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winegrowers on his family estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. He took over two hectares of his father's vines in 2005 and produced his first vintages in 2006. In 2008, he acquired other vineyards and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for wines from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes. As its name suggests, Je t’ai dans la peau is a matter of epidermis. Grape skin, of course, since it is a maceration white, an experiment carried out by Nicolas with various nuances since 2009 to obtain wines with a strong personality. The goal isn't to produce exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P'tit Grobis Blanc: all Chardonnay, of course, on stony granite soils. The 2017 vintage is produced using pure maceration. This maceration is short: five to seven days. Aging is three years in barrels. This orange offers a beautiful old-gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. A superb balance to savor.

Les Vignes de Jeannot Red 2017

Nicolas Chemarin

This red wine from the Beaujolais-Villages appellation (of course, 100% Gamay), offering a more than reasonable price-quality ratio, comes from old vines that belonged to Jean Chemarin, ancestor of our current winemaker: hence the name on the label. A freshness that is explained by the altitude of the plot (450 meters). This wine has undergone two years of aging, half in vats and the other half in Burgundy barrels. He is charming, captivating, fruity, with beautiful notes of strawberry.

Find out more

Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.

Morgon Corcelette 2023

Jean Foillard

Jean Foillard is an emblematic figure of Beaujolais, recognized for his natural and intuitive approach to both the vineyard and the cellar. In Villié-Morgon, for several decades, he has been crafting wines of remarkable purity, deeply rooted in their terroir. His work is inspired by nature, with absolute respect for the soil, the grapes, and the natural rhythm of things.

Morgon Corcelette 2023 is one of the finest expressions from the Foillard estate. Made from old vines on sandy granitic soils, this cuvée embodies the delicacy of the Corcelette climate, while offering depth and vibrant energy. It is a wine that combines floral elegance with mineral intensity.

Upon opening, the wine reveals a pure nose of fresh cherry, raspberry, and peony. The palate is fluid, silky, marked by beautiful tension and very fine tannins. The finish, full of freshness, leaves a delicately spicy imprint.

This Morgon Corcelette 2023 pairs perfectly with roasted poultry with herbs, grilled fish fillet, or fragrant vegetarian cuisine. Serve it slightly chilled to fully appreciate its freshness and brilliance. A wine that is both gourmet and subtle, ideal for friendly and refined meals.

Beaujolais Lancié, Red 2020

Domaine Bélicard

This Beaujolais Villages cuvée from Domaine Bélicard embodies a more mature and profound version of Gamay, thanks to a sunny vintage and extended aging in large oak casks. A natural, authentic wine, 100% Gamay noir, drawing its structure and tension from the granite soils of Lancié, in the heart of Beaujolais.

Noble aging for vibrant fruit

Vinified in whole bunches, with a short maceration to preserve the grape's vibrancy, this wine undergoes spontaneous fermentation, without any oenological additives. The particularity of this 2020 version lies in its 8-month aging in large oak casks, a noble container that respects the fruit while bringing complexity and depth. This choice gives birth to a more accomplished cuvée, capable of aging while remaining pleasant in its youth.

A supple yet characterful red

The nose opens with candied red fruits, enhanced by sweet spices and a kirsch-like touch typical of well-ripened Gamay. On the palate, the attack is full, the texture velvety, supported by a beautiful mineral freshness. The balance is there: roundness, depth, and drinkability unite without heaviness.

For aperitif or more, if you wish

Serve between 14 and 16 °C, this Beaujolais Lancié 2020 expresses itself equally well alone as an aperitif or paired with stewed dishes, roasted white meats, or artisanal charcuterie. A lively wine to drink now or to keep for up to 5 years.

Les Larmes des Roses Red 2023

La Tribu Alonso

Les Larmes des roses is an organic and natural red wine made from 100% Pinot (several varieties), with no added sulfites, produced by Cyril Alonso in Marchampt, in the Beaujolais Vert terroir. Classified as a Vin de France, it was previously called "Les Larmes des Damas" in homage to Henry Frédéric Roch, of the Prieuré-Roch estate in Côte-d'Or, who vinified the ancient Pinot de Damas variety. From Damascus to roses, there is only one step.

Vinification

The vines grow on a 2-are plot, on gray granite soils with wild grass. They are Pinot of various varieties (Pinot Noir, Pinot Gris, Plant Fin or Pinot Fin, Pinot Modri from Slovenia) pruned in goblet form, aged from four to thirty years and cultivated without plowing, in organic farming and agroforestry. Fermentation is done by indigenous yeasts without starter culture. Alcoholic and malolactic fermentation takes place in barrels of several wines (seven for this vintage) for 36 months. Two barrels (600 bottles) were produced. No chemical inputs were added to the vineyard or the cellar.

Tasting

This wine, which inaugurates its first vintage, is more full-bodied, less clear than Le Retour des Hirondelles, from the same estate. Beautiful ruby, red-pink color. Having aged for a long time in barrels, it is complex, patinated, polished. Notes of leather, amber, vanilla orchid. This haute couture wine will pair well with select foods: high-end grilled or roast beef, charcuterie and cured meats, Iberian bellota ham, comforting stews, for example a good cassoulet.

Learn more about Tribu Alonso

This tribal name refers to Cyril Alonso, winemaker, his wife, a naturopath, and their family. They take care, using organic farming, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of Beaujolais Vert. This two-and-a-half-hectare ampelothèque, which existed since 1952, then had forty grape varieties. It currently contains one hundred and forty. This unique location gives Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008

The estate enjoys a unique ecological location: the house and the vineyard are surrounded by intact forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, in the vineyard as well as in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the vinification.

The wines

Complantation cuvées (and for good reason), the wines of Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The fermentation periods are short to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

On the Rock Again 2020,

Nicolas Chemarin
Deep, mineral, and hyper-complex yet highly drinkable, On The Rock Again presents a purple color with violet highlights. Its nose is floral (violet), carrying notes of wet rock and spices. The attack evokes ripe red fruits (raspberry, cherry). The aftertaste is long and lively with great salinity. The tannins, melted and elegant, give the wine a very pleasant roundness. This Gamay Noir à jus blanc cuvée directly alludes, through its title, to the omnipresent, outcropping rock of the Marchampts terroir, directly transmitting its earthy notes to the Gamay. The minerality of this superb hillside Beaujolais red, classified as a Vin de France, should come as no surprise. We recommend tasting at 12°C and uncorking, or even decanting, half an hour to an hour before serving this wine. The harvest is vatted by gravity, in whole bunches. Vatting lasts fifteen days at a controlled temperature (5 to 18°C), without pumping over. After pressing, the cuvée is aged in vats on fine lees for ten months. Bottled in the waning moon, in August following the harvest, without filtration or the addition of sulfites.

To find out more
Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). The aging is done partially in thermoregulated concrete vats for a third, the remaining two thirds passing into barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already very well known in the natural world for his sweet and fruity vintages, wines of pleasure, and for vintages from difficult and magnificent terroirs, provided with admirable and complex mineral, aromatic and spicy notes.

Morgon 2023

Jean Foillard

Jean Foillard embodies the soul of authentic, vibrant, and unadorned Morgon. From his estate in Villié-Morgon, he crafts natural wines that reveal the beauty of Gamay and the richness of the Beaujolais terroirs. His artisanal approach highlights the balance between fruit, freshness, and sincerity.

Morgon 2023 is the estate's entry-level cuvée, but it is far from simple: it's a superb introduction to the world of Foillard. Sourced from various parcels on the Morgon hillsides, it offers a harmonious expression of the cru, balancing immediate fruitiness with underlying depth. A free-spirited, digestible, and radiant cuvée.

The nose is fresh and juicy, dominated by crisp red berries, redcurrant, and cherry, with a delicate floral note. On the palate, the wine is fluid and flavorful, driven by a beautiful acidity and supple tannins. A pleasurable wine, all finesse, to drink young or in the next few years.

This Morgon 2023 will wonderfully complement a charcuterie board, a vegetable quiche, or grilled chicken with herbs. It also lends itself to more spontaneous pairings, such as homemade pizza or a warm salad. Served slightly chilled, it reveals all its convivial and gourmet character.

Fleurie Red 2022,

Domaine Bélicard

Within the Fleurie AOP, an emblematic terroir of Beaujolais, Domaine Bélicard produces wines of great elegance, faithful to the expression of Gamay Noir. Certified organic (AB, Eurofeuille), this cuvée comes from 39-year-old vines planted on granite soils, providing both finesse and structure.

A powerful and structured Fleurie

Vinified according to Beaujolais tradition, with whole-bunch maceration, this wine benefits from 10 months of barrel aging, which refines its tannins and enriches its aromatic palette. This meticulous work gives the 2022 vintage a beautiful tannic structure, while respecting the purity of the fruit.

An expressive nose and a fleshy palate

On the nose, this organic Fleurie reveals intense aromas of ripe red fruits, accompanied by a subtle woody touch. On the palate, the attack is ample, the tannins very present, bringing a beautiful body and a persistent finish. This balance between fruit and structure makes it a wine of character, made for aging.

Served at 14-16°C, this Fleurie AOP is ideal with grilled red meats, game birds or even roast veal. Its structure also allows it to be enjoyed as an aperitif, alongside fine charcuterie. With an aging potential of 5 years, it will gain in complexity and finesse over time.