La Bruyère 2015 — Gamay
A Wine That
tastes sophisticated and pensive. Concentrated with a rumbling underlying power, this is a wine that even with some age keeps itself to itself a little more; you need to sit with this in the glass for a while before it unveils its secrets. It is elegant, refined, with pure, fresh aromatics of pine tree forests and black cherries that you pick straight from the tree.
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- Winemaker: Raphaël Saint-Cyr
Where and How?
From 50-year-old vines grown on sandy pink granite soils.
Raphaël says, "Moulin-à-Vent has this reputation for heavy, big, structured wines. It's the winemakers and the style, not the terroir that created that image. That's not what I look for in my wines; my Moulin is so fresh and elegant. With great terroirs like this, you don't need to "make" the wine with punchdowns and extraction - they make themselves on their own."
Grapes were chilled overnight before adding CO2 gas and doing a cold maceration of around 16 days. Naturally fermented, pressed, and aged in foudres. 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.