DAL0122RW12
BTMBL
2022
Beaujolais
Organic Farming
Wild yeasts
Low Sulphur
Vegan
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.
“Hi, I’m David, I’m 33 and I live in Beaujolais in France. I’m winemaker, delivery driver, damned and misunderstood poet.” David Large is a young vigneron based in Montmelas, south-west Beaujolais. Here his family have been winegrowers since 1840. Initially, he started working for them, but then went on a pilgrimage to the Rhône, working for the likes of Chapoutier and Guigal. Here he discovered an affinity for biodynamic farming. He returned to Beaujolais and since 2012 he has been at the helm of his own Domaine. In 2019 Célia joined him as co-producer and they have together gone from strength to strength. They now have 8.5 hectares of vines, mostly Beaujolais-Villages but also with some crus. When required they supplement these with some negociant grapes. Farming is organic. All Gamay fermentations are whole bunch, and they frequently use semi-carbonic maceration. David is big into music, film and comics, and there’s always some form of popular culture element to his labels, which he does himself. While the wines are packaged in a playful way, they are certainly serious. The BTMBL is the latest incarnation of cuvée JP-10.
Wine details
DAL0122RW12
David et Célia Large
BTMBL
2022
Beaujolais
Organic Farming
Wild yeasts
Low Sulphur
Vegan
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.
“Hi, I’m David, I’m 33 and I live in Beaujolais in France. I’m winemaker, delivery driver, damned and misunderstood poet.” David Large is a young vigneron based in Montmelas, south-west Beaujolais. Here his family have been winegrowers since 1840. Initially, he started working for them, but then went on a pilgrimage to the Rhône, working for the likes of Chapoutier and Guigal. Here he discovered an affinity for biodynamic farming. He returned to Beaujolais and since 2012 he has been at the helm of his own Domaine. In 2019 Célia joined him as co-producer and they have together gone from strength to strength. They now have 8.5 hectares of vines, mostly Beaujolais-Villages but also with some crus. When required they supplement these with some negociant grapes. Farming is organic. All Gamay fermentations are whole bunch, and they frequently use semi-carbonic maceration. David is big into music, film and comics, and there’s always some form of popular culture element to his labels, which he does himself. While the wines are packaged in a playful way, they are certainly serious. The BTMBL is the latest incarnation of cuvée JP-10.
