‘Beaujolais En Roue Libre’
Gamay, Beaujolais, France
An aromatic, peppery and freewheeling bojo gamay for guzzling. Basically raised in the vines, Thibault Ducroux grew up in a winemaking family in Beaujolais, and became inclined towards natural winemaking after reading the exceptionally thoughtful works of Jules Chauvet – seriously check out Le Vin en Question, you may just be inspired to become a winemaker yourself! He began his own project with a mix of owned and rented vineyards that were either organic or in conversion to organic, and the mindset of low-intervention winemaking. FUN FACT! En Roue Libre, or 'Freewheeling,' references his non-intervention winemaking and his love of cycling! From 40-year-old vines in silty clays, the grapes are whole bunch carbonically macerated for engaging aromatics, and aged in concrete for eight months. Raspberries on the breeze, cherry blossoms, rosemary rub & sticky tannins joined by a pink peppercorn prickle. Pour alongside rich peppercorn sauces, bitter greens and succulent meats or mushrooms.
Description
Gamay, Beaujolais, France
An aromatic, peppery and freewheeling bojo gamay for guzzling. Basically raised in the vines, Thibault Ducroux grew up in a winemaking family in Beaujolais, and became inclined towards natural winemaking after reading the exceptionally thoughtful works of Jules Chauvet – seriously check out Le Vin en Question, you may just be inspired to become a winemaker yourself! He began his own project with a mix of owned and rented vineyards that were either organic or in conversion to organic, and the mindset of low-intervention winemaking. FUN FACT! En Roue Libre, or 'Freewheeling,' references his non-intervention winemaking and his love of cycling! From 40-year-old vines in silty clays, the grapes are whole bunch carbonically macerated for engaging aromatics, and aged in concrete for eight months. Raspberries on the breeze, cherry blossoms, rosemary rub & sticky tannins joined by a pink peppercorn prickle. Pour alongside rich peppercorn sauces, bitter greens and succulent meats or mushrooms.
