Magical Beaujolais from Marie Lapierre. Light, crunchy and just damn delicious. This is consistently one of my favourite Beaujolais to smash through, it suits any occasion, is always tasty and has so much general appeal you'll be batting people away with a stick.
Wine: CHATEAU CAMBON Beaujolais
Producer: Chateau Cambon
Region/Country: Beaujolais, France
Production Method: Organic and biodynamic farming and natural winemaking. Wild yeast fermentation and carbonic maceration with minimal SO2.
Style: Vibrant aromatics and flavours of brambly fruits, wild florals and light herbal spice.
Pairing Suggestion: Cheese and Charcuterie, Vegetarian dishes, seafood dishes.
Profile: Gamay has been best known for producing fresh and fruity wines for early consumption. This is now changing, with the natural wine movement in Beaujolais, and more producers placing more emphasis on high quality production meaning Gamay has enjoyed a renaissance of sorts. Wines now show racy acidity alongside richness of fruit and clear minerality. Plantings are increasing outside of France, with producers in Australia, New Zealand and USA producing wines in a range of styles.
Classic Regions: Beaujolais, Loire Valley (France), Yarra Valley (Australia), Central Otago (New Zealand), USA
Chateau Cambon began as a collaboration of three of the best producers in Beaujolais (Marcel Lapierre, Jean-Claude Chanudet and Joseph Chamonard). The wines of Chateau Cambon come from a forgotten vineyard between Morgon and Brouilly, with vines upwards of 80 years old. They seek to make wines that express the purity of Gamay and its terroir. Chateau Cambon uses natural yeasts, ageing in 200 year-old foudres and bottling with little or no SO2.