DAL0121RW6
David Large
JP-10
2021
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.
David Large is a young vigneron based in Montmelas, in the southwest of the Beaujolais region. Here his family have been winegrowers since 1840. Initially, he started working for them, but then went off to the Rhône. There, working for the likes of Chapoutier and Guigal he discovered biodynamic farming. He returned to Beaujolais and over the last few years has built up his own wine domaine. He has 8 hectares of vines, mostly in Beaujolais Villages but also with some crus. He supplements this with some negociant grapes. Farming is organic. All Gamay fermentations are whole bunch, and he uses semi-carbonic maceration. David is into music, film and comics, and there is a popular culture element to his labels, which he does himself. But while the wines are packaged in a playful way, they are pretty serious.
Wine details
DAL0121RW6
David Large
JP-10
2021
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.
David Large is a young vigneron based in Montmelas, in the southwest of the Beaujolais region. Here his family have been winegrowers since 1840. Initially, he started working for them, but then went off to the Rhône. There, working for the likes of Chapoutier and Guigal he discovered biodynamic farming. He returned to Beaujolais and over the last few years has built up his own wine domaine. He has 8 hectares of vines, mostly in Beaujolais Villages but also with some crus. He supplements this with some negociant grapes. Farming is organic. All Gamay fermentations are whole bunch, and he uses semi-carbonic maceration. David is into music, film and comics, and there is a popular culture element to his labels, which he does himself. But while the wines are packaged in a playful way, they are pretty serious.
