EPI0519RW
Brouilly, Whole Lotta Love
2019
Beaujolais
Vin Methode Nature
Biodynamic farming
Wild yeasts
No 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. Whilst technically part of the Rhone commune it is more often than not 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.
Growing up around the vineyards of SW France in 2006 Sébastien set off to work on offshore oilrigs. It was in 2011, when back in France, that he met and fell for Charlotte Congretel whose family-owned vines in Régnie. They soon had a son and returning for good to dry land Sébastien committed to their 2.5-hectare project L'Epicurieux, in 2015. 2016 saw them complete their first whole vintage. Training under the much-revered Julien Sunier, he subsequently acquired parcels in Morgon (next to Guy Breton's old vines) and Régnie. Farming is organic, fermentation is on wild yeasts and now winemaking takes place without the addition of any sulphur. Whilst the Domaine is yet young Sébastien is moving towards biodynamic certification and has recently acquired the new French natural wine certification "Vin Methode Nature". All wines are vinified the same way to really express the difference in the soils.
Wine details
EPI0519RW
L'Epicurieux
Brouilly, Whole Lotta Love
2019
Beaujolais
Vin Methode Nature
Biodynamic farming
Wild yeasts
No 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. Whilst technically part of the Rhone commune it is more often than not 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.
Growing up around the vineyards of SW France in 2006 Sébastien set off to work on offshore oilrigs. It was in 2011, when back in France, that he met and fell for Charlotte Congretel whose family-owned vines in Régnie. They soon had a son and returning for good to dry land Sébastien committed to their 2.5-hectare project L'Epicurieux, in 2015. 2016 saw them complete their first whole vintage. Training under the much-revered Julien Sunier, he subsequently acquired parcels in Morgon (next to Guy Breton's old vines) and Régnie. Farming is organic, fermentation is on wild yeasts and now winemaking takes place without the addition of any sulphur. Whilst the Domaine is yet young Sébastien is moving towards biodynamic certification and has recently acquired the new French natural wine certification "Vin Methode Nature". All wines are vinified the same way to really express the difference in the soils.
