£20.20
Baptiste Nayrand Vesanie 2021
Country: France
Region: Coteaux Lyonnais
Grape: Gamay
Colour: Red
Bottle Size: 75cl
Alcohol: 11.5%
Vintage: 2021
Organic
- PRODUCER NOTES
- FARMING & WINEMAKING NOTES
You know we love Gamay. We tasted Baptiste Nayrand’s 2018 wines for the first time on one of our trips to Beaujolais (he was exhibiting there as an outsider) and we were genuinely impressed. His vineyards are in Côteaux du Lyonnais which is between Beaujolais and the Northern Rhône. His domaine was founded in 2014, the vineyards for Vésanie were planted in the 1970s and are located in the village of Grigny. To try and give this wine some context it has plenty in common with the fantastic Northern Rhône Gamay La Souteronne or cross a great cru Beaujolais with Côte-Rôtie (in the JM Stephan style).
Farming on the granitic soils is fully organic (with biodynamic principles), vinification is without any additions.
Farming is on the granitic soils and is fully organic (with biodynamic principles). Whole cluster with no pigeage or remontage, fermented with indigenous yeast and macerated for three weeks. No temperature control, no sulphur dioxide. Aged in barrel (50%) and fiberglass tank (50%).
PRODUCER NOTES
You know we love Gamay. We tasted Baptiste Nayrand’s 2018 wines for the first time on one of our trips to Beaujolais (he was exhibiting there as an outsider) and we were genuinely impressed. His vineyards are in Côteaux du Lyonnais which is between Beaujolais and the Northern Rhône. His domaine was founded in 2014, the vineyards for Vésanie were planted in the 1970s and are located in the village of Grigny. To try and give this wine some context it has plenty in common with the fantastic Northern Rhône Gamay La Souteronne or cross a great cru Beaujolais with Côte-Rôtie (in the JM Stephan style).
FARMING & WINEMAKING NOTES
Farming on the granitic soils is fully organic (with biodynamic principles), vinification is without any additions.
Farming is on the granitic soils and is fully organic (with biodynamic principles). Whole cluster with no pigeage or remontage, fermented with indigenous yeast and macerated for three weeks. No temperature control, no sulphur dioxide. Aged in barrel (50%) and fiberglass tank (50%).