Appellation: Cote de Brouilly, Beaujolais
Color/Style: Red, Light Bodied
"Gamay from an east facing parcel on the slopes of Mont Brouilly, in the lieu-dit ‘Le Pavé’. This site is 300M above sea level, and the soils here are made up of clay and blue volcanic stone. Whole bunch semi-carbonic maceration for 12 days, with foulage for a bit more extraction. 70% aged in old Burgundy barrels, and 30% in stainless steel for 8 months. Not fined or filtered, zero added sulfites. Production: 1999 bottles.
From Clos Bateau
"Our -Sylvie & Thierry- adventure started in 2019 when we moved to our domaine in Lantignié, Beaujolais after working in restaurants in Amsterdam. It's a small, 5,5Ha, nature-friendly domaine. With almost all the vineyards and land (total 8ha) around our domain we are creating a great ecosystem here. To increase biodiversity in our vineyards we planted over 100 fruit & nut trees in 2019.
We want to work with nature, not against. To stay in this mindset, in the vineyard we work with a homeopathic touch, where we collect plants and herbs around the estate to make plant based tea infusions that will help the vines to become stronger and healthier. We also work by the moon, this results in our choices; when to bottle/press how long we will do the maceration and so on. On a meadow at the end of our vineyards we have our sheep (who are a part of our team and going to help us eat the herbs in the vineyard during wintertime and give the soil food in return). From the 8Ha in total we have 5,5Ha of vineyards (Gamay noir á jus blanc & Chardonnay) based in Lantignié (North of Beaujolais). The 5,5Ha includes: 3,5Ha of productive vineyard and 1.7Ha of abandoned vineyard. We felt we should give this wild vineyard a go to save those vines, it didn't feel right to take them out just because they are free souls. But this will mean a lot of effort and low yield (+/- 5HL per Ha), but also some really special grapes.
In the winery, we only use indigenous yeasts (so the wine is fermented spontaneously), no filtration and no fining agents for our wines. We work with the least amount of intervention as possible, creating Vins Vivants!