La Galoche Rouge 2020 — Gamay
A Wine That
is the embodiment of the "drool" emoji. It's a wine that tastes of summertime, a wine that makes you want to do the hopscotch or go skipping. It tastes and feels like fresh strawberry jelly - almost no tannins, just fresh fruit. Remember Outkasts's "So Fresh, So Clean" song? Well, it's as though that song was written about this wine. 'Nuff said.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Raphaël Saint-Cyr
Where and How?
From vines in the south of Beaujolais on clay-limestone soils. A cuvée produced from vines that Raphaël himself has planted in 2010, 2015 and 2016 using massale selection from a 70-year-old vineyard in Bellevue that his great-grandfather planted. The original 70-year-old vineyard's grapes also goes into this cuvée.
Grapes were chilled overnight before adding CO2 gas and doing a cold maceration for four to six days to fulfil true carbonic maceration. Maceration time for this cuvée is always short as Raphaël feels that clay-limestone can quickly turn a wine very powerful. After natural fermentation with a pied de cuve, the wine is then aged for six months in cement tanks. Tiny amount of SO2 (10mg) added before bottling.
The young Raphaël Saint Cyr already has almost fifteen years of experience behind him. Based in the south of Beaujolais, he took over the domaine at the bright-eyed age of just 22, converting it to organic farming. At 20 hectares, it is now the largest organic estate in Beaujolais.
The first thing you notice about him is his size. His hands are double the size of ours. He is very tall and clearly extremely strong: a true farmer who spends his life amongst the vines. Being with him feels somewhat like being in the presence of a gentle giant - like Roald Dahl’s book the BFG. Just like in the book, we feel pretty comfortable that if the evil giants were to come after us, Raphaël would protect us.
There is such vibrancy and balance in each glass of Gamay that he produces. We ask him where that vibrancy comes from, and his response is simple.
“It's all to do with the farming. 10 years ago, when I took over the family domaine, I wanted to work organically straightaway. It was a real challenge at the time. Now, it no longer feels like a challenge… It is a joy. I love working this way and I just don’t want to work with chemicals.”
You see this in the wines - every glass exudes the bounding, happy joy of Raphaël.