Les Griottes is a perfect example of what makes good Beaujolais so popular. It's made from the youngest vines on the estate so it's all about fresh fruit flavours and juicy acidity. It is called Les Griottes because the bottom of the vineyard is lined with cherry, wild cherry and morello cherry (griotte) trees. 

It's a fruit driven Beaujolais with spicy intense cherry flavours, just like its name suggests.

This wine represents great value for money as it shows what good Beaujolais is about. 

Drink lightly chilled.

Chateau Thivin is the oldest estate on Mont Brouilly, which has remained in family hands for several generations. Grown on steep slopes, harvested manually and vinified using low intervention techniques so as to maximise terroir expression. 

The Brouilly appellation is capable of producing excellent and complex wines, quite unlike the maligned Beaujolais Nouveau. Brouilly produces fruit forward, medium bodied wines, typically from the Gamay grape. 

Le Sept Vignes is a blend of the seven plots of Chateau Thivin, in an effort to represent the region's terroir. This is a delicious, medium bodied red, with slight tannins and a persistent, juicy red-fruit character. Complex yet easy-drinking in it's youth. This wine will grow in elegance given a few years age. 

This is one of the most sought after, cult Beaujolais and available on allocation only. Earthy, complex and limited - our allocation is 12 bottles only and that's it for 2024. 

Brother and sister, Mathieu and Camille Lapierre, are doing a tremendous job of keeping their fathers’ vision alive. Again, volumes aren’t huge and it’s a juggling act to share the different cuvees around, but these are cracking Beaujolais.

Jean Foillard is one of Beaujolais’ most renowned producers and he makes this wine from a single vineyard in the famous Cote du Puy sub-region. Foillard’s wines are extremely complex and deep for an area known for light, juicy reds. 

Hand harvested without destemming, cold carbonic maceration (4 to 7 ºC), alcoholic fermentation with indigenous yeasts for 3-4 weeks, no sulphur added then 6 to 9 months in old oak.

Grape varieties: Gamay

Winemaking: Hand harvesting on very demanding terroirs offering highest potential regarding the preservation of fresh fruit aromas, Beaujolais features. Our winemakers aim the perfect balance between jammy fruit and tannic structure. Semi-carbonic maceration – alcoholic fermentation with daily rack and return – malolactic fermentation – blending and fining.

Soil: Granite, sand and silica.
Climate: Continental climate with cold and dry winters and hot and sunny summers.
Aging: Ageing in vats.

Tasting notes:
Beautiful ruby red colour of good intensity. Elegant, with fresh fig and ripe red berry aromas (black cherry, wild strawberry), as well as delicate spicy notes. Nice structure on the palate with a long liquorice finish.

Food matches: Cold meats, grilled poultry and cheese.
Best served between 14°C and 16°C / 57+F and 60°F.

This wine is named after Lantignié, where Alexandre Burgaud is based, located to the west of the famous Morgon Cru in Beaujolais. He owns just five hectares and the vines have an average age over 60.

This is a bright, vibrant Gamay with moderate acidity and soft tannins, cherry and raspberry flavours and a pleasant finish.

Grape 100% Gamay

Tasting Note: This is a high-altitude wine (450m), with warm, sunny days and cool nights. The result is a fine, elegant, fresh wine with a fine tannic structure. A fine finish of tension and freshness.

Winemaking Notes: Density: 10,000 vines / ha Growing region: Beaujolais – Lancié Average age of vines: 40 years Yield: 45 hl / ha Soil type: Weakly decomposed granite, mid-slope. Alcoholic fermentation: In cement vats and whole bunches. Maturing: 50% in vats and 50% in 228-liter barrels. Bottling: At the Domaine in Lancié, Beaujolais

Certification: Organic

Alcohol: 13.5%

Variety: Gamay

Region: Beaujolais, France