'Le Tout Nouveau' Beaujolais Nouveau 2026

“It captures her vibe, spirit and energy as well as the surge of excitement around the region.” Tamlyn Currin, jancisrobinson.com, on the 2025 release Everyone’s favourite Thursday is just around the corner! Beaujolais Nouveau Day is Thursday 19 November, and we’re thrilled to be bringing in a generous allocation of Cosima Bassouls’ Beaujolais Nouveau for a second year. Despite a tough vintage and rising prices, we’ve convinced Cosima to make (hopefully) enough for everyone, but supply is limited, so we’d advise securing your allocation soon. Cosima runs her family’s 6-hectare estate, Château des Vergers, in Lantignié near Morgon’s famed Côte du Py, and she is at the forefront of Beaujolais’ new generation. Since taking over in 2018, she has converted the estate to organic farming, using agroforestry, cover crops and regenerative techniques to improve soil health and biodiversity. The estate’s pink granite and volcanic blueschist soils give Gamay great complexity. Cosima also leads 18 fellow vignerons campaigning for Lantignié to be recognised as a Cru. Last year’s release received stunning reviews. Read Tamlyn Currin’s feature at jancisrobinson.com: https://www.jancisrobinson.com/articles/beaujolais-nouveaux-2025

100% organic Gamay from Cosima’s vineyards in Lantignié. The grapes are hand-harvested and fermented with a pied de cuve, a starter made from the vineyard’s own native yeasts, in stainless steel and concrete vats. As with all Nouveau, the wine is bottled just weeks after harvest, so it’s ready for release on Beaujolais Nouveau Day. It is unfiltered and made with minimal intervention and only a small addition of sulphur, just enough to keep it fresh, juicy and clean.

Juicy, bright organic Gamay from Lantignié, made by Cosima Bassouls with native yeasts and very little sulphur. Expect red berries, hibiscus and hedgerow fruit, a tangy twist of acidity and silky tannins. Serve lightly chilled.

Pâté, charcuterie, roast chicken, soft cheeses.

Most famous for Beaujolais Nouveau – a wine bottle only a few weeks after fermentation and drank on the 3rd Thursday of November – Beaujolais is an intriguing wine region technically part of the Rhone commune, but has always been considered part of Burgundy. Reds here are made from 100% Gamay. Gamay produces light, fresh and floral red wines, similar in style to Pinot Noir. Most Beaujolais is produced using semi-carbonic maceration in which the grapes are fermented in a carbon dioxide rich environment. This releases lots of colour and bright fruit characters without much tannic structure. Much of Beaujolais is granite with outcrops of schist in part of Morgon or Andesites in the Cote de Brouilly. In the Auvergne, gamay is planted on basalts and in the Côtes Roannaise there is again granite.