Côte de la Moliere 2021

Founded in 1987 by Bruno, a sixth-generation vigneron, this estate is nestled in the picturesque landscape of Vauxrenard, where Beaujolais meets the Rhône. Joined by Isabelle in 1989, the domaine has expanded from 1.5 to 8.5 hectares. In 1999, Bruno’s health was severely impacted by the use of insecticides, prompting a shift towards organic farming—a commitment that remains at the heart of their philosophy today. Their wines are crafted without added sulphur or additives and are neither filtered nor fined. Many now carry the "Vin Méthode Nature" certification, guaranteeing organic farming, hand-harvesting, indigenous yeast fermentation, and minimal sulphur (under 10mg/L). The estate specializes in bright, ripe, and fruit-forward expressions of Beaujolais. Whole-bunch Gamay fermentation is key, with some vines exceeding 90 years of age. Semi-carbonic maceration in stainless steel dominates the winemaking approach, complemented by the subtle influence of French oak in select cuvées. Winemaking Detail: Certified organic and biodynamic. Whole bunch carbonic maceration. Wild yeasts. Aged for 12 months in old oak barrel before bottling with just 8-10mg/l So2

Certified organic and biodynamic. Whole bunch carbonic maceration. Wild yeasts. Aged for 12 months in old oak barrel before bottling with just 8-10mg/l So2

A fairly robust style of Beaujolais. Still very juicy red fruits on the nose and palate. A smooth, lush mouthfeel led by strawberry, amarena cherry & red plums, with a slight leafy, peppery quality on the finish

Grilled courgette, Lamb loin, Roast chicken

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.