Tasted in Saint-Vérand with Thibault Girin, 22 February 2018.
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Thibault on 2017:
In 2017 we started with frost – 8 hectares of our vines were frosted practically 80%. Then there was the drought – in the end we were happy to have made half a harvest. 2017 has good concentration but seems more ‘Beaujolais’ than 2015 for example. We’re pretty happy with that – the whites we lost completely so there’s no cuvée.
Thibault on 2016:
“2016 was easier or harder – it’s hard to say! Harder because it was more complicated – the volume was good though, as was the quality – I think that 2017 is the best of 2015-2017 but 2016 we like a lot. The concentration is not the same as in 2015. The springtime weather was horrible, already with some mildew pressure – which is quite early. We had no hail or frost just lots and lots of rain. Fortunately, and eventually, the sun arrived – August and September turned out very well. The yields are not special but the maturities were okay.”
As every year – first class wines – and at their price-points, not to be missed.
5-6 day maceration/vinification with all the clusters.
Cold bottles but the nose shines anyway with open fruit of fine depth. Bright in the mouth – there’s freshness and juicy flavour. Becoming a little more serious and mineral in the middle and finish. Wait a little while, but the finish opens very tastily – yum – and brilliant for the price.
A selection of old vines. All tank, a little longer elevage
Ooh – now here’s a little more concentrated fruit aroma – but equally fresh and even more inviting. Rounder, more energetic, darker-fruited, still some structure but it’s open and showing a fine clarity. This is really excellent – super wine! A nice earthy minerality in the finish.
2016 Beaujolais l’Ancestrale
Destemmed, followed by barrel elevage in 4-5 year-old barrels for about 6 months. Over 60-year-old vines – a parcel selection.
Rounder, vanilla oaked, silky fruit. Wide, good volume again, mineral, oak infused – due to the oak, probably my least favourite of these three – at this stage – it needs more time – wait at least 12 months and see how it’s going. But this is fine, open and complex wine. That’s a really good finish though!