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Domaine de Thulon Beaujolais Villages 2016
Annie and René, after being "métayers" for 20 years, bought the estate in 1987: 8 hectares of vines as well as operating buildings. They developed the sale in bottles and gave taste to this beautiful trade to their two children: Carine (commercial) and Laurent (oenologist). Together, in 2002 we set up an EARL (Agricultural Operation with Limited Liability) and increased the area of ??the farm. Everyone brings a different know-how and they are complementary.
The Beaujolais slopes allow little mechanization, their vineyards require a manual maintenance throughout the year and we all participate in the different works of the vine and wine. In order to preserve as much as possible the environment and produce as naturally as possible, they adhere to "reasoned agriculture". The culmination of their cultural year comes with the harvest.
They vinify some of our wines in a traditional way: whole grapes with carbonic maceration, and other vintages in a more "original" way. They produce 930 hl of wine, here are the different appellations: Beaujolais-villages Rosé, Beaujolais-villages Rouge and Beaujolais-villages Nouveau, Beaujolais-villages Blanc (Chardonnay) Régnié, Chiroubles, Morgon-charmes and special cuvées: On the Cake "," 1947 - 1st vintage "and" Opale "and since 2012 (500 bottles that year) a new grape variety at the estate Viognier.
They work with the family, from vineyard to wine, from bottling to marketing and they put their experience at your service to offer you an authentic and quality wine.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais exist though most is sold under the basic Beaujolais appellation. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Beaujolais-Villages, which must come from the hilly northern part of the region, offer reasonable values with some gems among them. The superior section are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.
Delightfully playful, yet at its best capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines from Beaujolais and parts of the Loire Valley. While it has received some criticism for its role in Beaujolais Nouveau—a decidedly young, charming and fruit-driven wine—the Gamay grape is very capable of producing serious wines. The variety is also widely planted in Savoie, Valle d'Aosta and Switzerland, and has recently found success on a small but growing scale in Oregon.
In the Glass
In its simplest form as Beaujolais Nouveau, a wine released just a couple of months after harvest, Gamay is fresh and full of cranberry and cherry candy flavors. But Gamay is capable of much more. The region of Beaujolais is divided into Villages and Crus, where granite-rich soils and conditions are perfect for Gamay. The Villages and Crus wines, given more time on the vine and in the winery, are capable of improving with age and offer dark blackberry or ripe cherry flavors with enticing aromas of baking spice, violets and dark wet earth.
Gamay is delicious on its own; the simpler bottling can even benefit from a light chill before serving. It is the quintessential picnic red and goes well with simple charcuterie, country pâté and terrines. Gentle tannins and bright acidity make it a great option with Asian food, even dishes with a bit of spice. Gamay is also great with poultry, especially duck or Thanksgiving turkey with cranberry sauce.
Within Beaujolais, there are ten different Crus, or highly ranked grape-growing communes. Each one has its own distinct personality—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is serious, structured, and age-worthy, capable of rivaling some red Burgundies.