* FREE DELIVERY over £100 | Order by Tues 6PM for same week delivery *


Trade
Shop


Alex Percy
The Modest Merchant
London, E2


07865079876
@modestmerchant
hello@themodestmerchant.com


EPI0519RW
L'Epicurieux
Brouilly, Whole Lotta Love
2019
Beaujolais
Vin Methode Nature
Biodynamic farming
Wild yeasts
No Sulphur
Vegan

Regular price £31.45

Tax included.
Make a trade enquiry

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.

Tasting note: The nose is dusty, with mature purple fruit, smoky and exotic. On the palate ripe soft plums, blackberries and vanilla come through with bright raspberry and watermelon. Dry, elegant but juicy, with a touch of aniseed spice and redcurrant. High mouth-watering acidity. Fine rubbery tannins lead to a ferrous, red fruit finish. Persistent.
Winemaking Detail: Organic farming; with biodynamic principles. 100% whole-cluster carbonic maceration for 15-16 day in open concrete vats with wild yeasts. Gentle pressing. Blending of free run juice with Press juice and then 8 month aging. Bottled with no suphur. Unfined and unfiltered.
Features Raspberry Redcurrant Ferrous Durty High-acidity

Features Durty, Ferrous, High acidity, Layered, Raspberry, Redcurrant,
Tasting note The nose is dusty, with mature purple fruit, smoky and exotic. On the palate ripe soft plums, blackberries and vanilla come through with bright raspberry and watermelon. Dry, elegant but juicy, with a touch of aniseed spice and redcurrant. High mouth-watering acidity. Fine rubbery tannins lead to a ferrous, red fruit finish. Persistent.
Drink with
Duck, Pastrami, Sausages,

Wine details

Country France
Region Beaujolais
Producer L'Epicurieux
Wine Name Brouilly
Colour Red
Style Fresh & Floral
Vintage 2019
Main Grape Gamay
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 12%
Production 3000
Aging 8 months in small cement tanks
Soil White marls
Time to drink Now - 2025
Winemaking Detail Organic farming, with biodynamic principles. 100% whole-cluster carbonic maceration for 15-16 day in open concrete vats with wild yeasts. Gentle pressing. Blending of free run juice with Press juice and then 8 month aging. Bottled with no suphur. Unfined and unfiltered.

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.

Tasting note: The nose is dusty, with mature purple fruit, smoky and exotic. On the palate ripe soft plums, blackberries and vanilla come through with bright raspberry and watermelon. Dry, elegant but juicy, with a touch of aniseed spice and redcurrant. High mouth-watering acidity. Fine rubbery tannins lead to a ferrous, red fruit finish. Persistent.
Winemaking Detail: Organic farming; with biodynamic principles. 100% whole-cluster carbonic maceration for 15-16 day in open concrete vats with wild yeasts. Gentle pressing. Blending of free run juice with Press juice and then 8 month aging. Bottled with no suphur. Unfined and unfiltered.
Features Raspberry Redcurrant Ferrous Durty High-acidity

Features Durty, Ferrous, High acidity, Layered, Raspberry, Redcurrant,
Tasting note The nose is dusty, with mature purple fruit, smoky and exotic. On the palate ripe soft plums, blackberries and vanilla come through with bright raspberry and watermelon. Dry, elegant but juicy, with a touch of aniseed spice and redcurrant. High mouth-watering acidity. Fine rubbery tannins lead to a ferrous, red fruit finish. Persistent.
Drink with
Duck, Pastrami, Sausages,

Wine details

Country France
Region Beaujolais
Producer L'Epicurieux
Wine Name Brouilly
Style Fresh & Floral
Vintage 2019
Main Grape Gamay
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 12%
Production 3000
Aging 8 months in small cement tanks
Soil White marls
Time to drink Now - 2025
Winemaking Detail Organic farming, with biodynamic principles. 100% whole-cluster carbonic maceration for 15-16 day in open concrete vats with wild yeasts. Gentle pressing. Blending of free run juice with Press juice and then 8 month aging. Bottled with no suphur. Unfined and unfiltered.