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Les Blémonts 2018 — Gamay


A Wine That

brightens up your day. There's something so supple and vibrant about this wine that reminds us of an acrobat. A joyful wine that tastes full of cherries with a lavender lift. It is so bright that it wakes us up and gives us energy... and it definitely proves that Gamay can age just as beautifully as Pinot. 

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  • Winemaker: Raphaël Saint-Cyr
Les Blémonts 2014 Wine Littlewine-store













Alluvial Clay/Granite



Where & How?

From a three hectare parcel of 30-year-old and 70-year-old vines planted on alluvial clay/granite with some silex, at the bottom of the slope.

Raphaël says, "this is kind of like my little wine. It's petit in the sense that is always so light and easy to drink... it's a wine that's always all about the freshness and fruitiness."

Traditional "semi carbonic" fermentation - with 50% whole bunches and 50% destemmed berries. Naturally fermented, pressed, and aged in foudres. Tiny amount of SO2 (10mg) added before bottling.

The Winemaker

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.

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