A Wine That
buzzes with the energy of fresh earth after a short burst of rain. Think those juicy, nourishing and moreish qualities of Gamay, but with a certain roundness, and an earthy, spicy depth. It's a wine for a lazy weekend, for drinking with the Sunday newspaper (or for ignoring the news and choosing a good novel or film instead).
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- Winemaker: Domaine de Thalie
Where and How?
As well as Pinot Noir, Chardonnay (and even Syrah), Peter of Domaine de Thalie also grows Gamay. As the region borders Beaujolais, this is where two worlds meet. This Mégalithe cuvée comes from 60/70-year-old Gamay vines. They’re planted on marl soils, which is unusual, as these are cold soils so often you find whites planted there, but this vineyard is south facing and hence a bit warmer — perfect for Gamay.
The whole bunches were put into a tank, where carbonic vinification took place (but without gas — just with some fermenting juice added to the vat, which created CO2 naturally). It was then left alone for ten days, before being pressed and left to finish fermenting. This is simple Burgundian winemaking at its best; Peter’s vines — and thus fruit — is so healthy that he can simply transform the juice to wine with very little human interference. Unfined and unfiltered with very low sulfites.
The Winemaker: Domaine de Thalie
One of the winemakers who found himself enamoured by this microclimate is Peter Gierszewski, of Domaine de Thalie. Previously a chemistry student turned wine merchant, when the opportunity arose to delve in headfirst to the world of farming and winemaking, there was no turning back.