{"title":"Beaujolais offer","description":"","products":[{"product_id":"paul-henri-thillardon-chenas-coup-double","title":"Paul-Henri Thillardon, Chénas Coup-Double","description":"\u003cp\u003e Pure cherry, red berries nose with wonderful violet and white flower hints. Juicy red currant, cherry, fruit stone, marzipan with mineral edge. Neat, clean and pure flavours. Delicious wine. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cu\u003eChénas ‘Coup Double’ \u003c\/u\u003e\u003c\/em\u003ecomes from a lieu-dit called ‘Papolet’, the soil consists of granit and quartz, whole bunch carbonic maceration for 16 days, no remontage, no pigeage as to gently infuse the fruit with its juice, avoiding harsh extraction. The name ‘Coup Double’ is an homage to Paul-Henri’s twins who were born in \u003c\/p\u003e\n\u003cp\u003e'Wonderful floral, elegant Beaujolais with fresh delicate red cherry and raspberry fruits accompanied by just enough grip. Plain roast organic chicken, pork chops in a creamy sauce or dishes featuring roast butternut squash.' John Wilson, Irish Times, April 2020\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong\u003eDOMAINE THILLARDON, Paul-Henri et Charles Thillardon, Chénas \u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eOrganic, Natural\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e‘Contemporary Beaujolais is rife with opportunity - overlooked terroirs, abandoned vines, appellations ripe for rehabilitation. But few young vignerons have committed to such ambitious challenges as Paul-Henri and Charles Thillardon, who have positioned themselves as the future of Beaujolais' smallest, sleepiest cru, Chénas.\u003cbr\u003e\u003cbr\u003eAfter graduating with a BTS viti-oeno from the Lycée Bel-Air, Paul-Henri says his initial, outmoded goal was to make all ten crus. Much has changed since he founded the domaine in 2008. \"We even used selected yeast, our first year,\" he says. \"Because I didn't know how to make natural wine, I'd never seen it in my life, and I'd never drunk it.\"\u003cbr\u003e\u003cbr\u003eThen in 2009 he met Fleurie winemakerJean-Louis Dutraive, a lynchpin of the Fleurie natural winemaking scene who himself had just attained organic certification for his own domaine. \"He was the most open,\" says Paul-Henri, citing Dutraive as introducing him to the aesthetics of natural Beaujolais.\u003cbr\u003e\u003cbr\u003eGradually, as his domaine has grown to its present 12ha, Paul-Henri's winemaking has aligned with those of his mentors. 2015 is the first year he's aimed for long, cool semi-carbonic macerations, refrigerating the harvest for the first time, and vinifying entirely whole-cluster.\u003cbr\u003e\u003cbr\u003eThe Thillardon brothers hail from Frontenas, in the south of Beaujolais, where their father still grows vines. Paul-Henri founded the domaine in 2008, with his brother Charles, who formerly raised cows, joining him officially in 2014.’\u003cbr\u003e\u003cbr\u003eAaron Ayscough, Not Drinking Poison in Paris\u003cbr\u003e\u003cbr\u003e(Their sister Aude and third brother Baptiste are now also working in the Domaine.)\u003cbr\u003e\u003cbr\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972850618528,"sku":"","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-34.jpg?v=1594048532"},{"product_id":"jean-foillard-morgon-classique","title":"Jean Foillard, Morgon Classique","description":"\u003cp\u003eThe \u003cu\u003e\u003cem\u003eMorgon \u003c\/em\u003e\u003c\/u\u003ehas an impressive dark rubis robe, its nose shows fresh red berries, cinnamon and smoke. On the palate, crunchy red berries mingle with fleshy cherries, marzipan and herbal hints. The acidity balances the wine perfectly. The intensity and purity are reminiscent of a great Burgundy.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eJEAN FOILLARD, Villié-Morgon \u003c\/strong\u003e\u003cstrong\u003eOrganic Principles, natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e‘Of all the disciples of Jules Chauvet, Jean Foillard is the most likely to succeed in the practice of using very little SO2, without having his wines act capriciously at the slightest change in atmospheric pressure. His wines possess magnificent body and give aromas of a unique purity and grace.’ \u003c\/em\u003eLa Revue de France\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cem\u003e‘There is something no-nonsense and straightforward about Foillard’s wine. It seems to say, let’s cut straight to deliciousness. Deliciousness with class. It has a wonderful texture going down. The finesse from start to finish seems almost offhanded.’ Kermit Lynch\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eJean Foillard’s estate comprises of 11 ha, including 5 ha in the fabled Côte de Py climat. A vigneron like Jean Foillard doesn't come around too often. Jean Foillard and his wife Agnès started their handkerchief-size domain in Morgon in the 1980's when the majority of appellation, driven by big negoces, were and are still producing industrial wines. Undeterred by their surroundings, Jean and Agnès decided to embark on their own path. They returned to honest vine growing and wine making the way their grandparents did. The vines are grown organically. The same attention is paid in their cellar. There are no pumps to move the wines at any stage in the chai. Every move of the wine in the cellar, from racking to bottling, is done by gravity. There are no additives in the cellar to hide shortcuts in the vineyards because there are no shortcuts in the vineyards. The hand-harvested grapes are fermented using natural yeasts only.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972856025248,"sku":"","price":34.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-40.jpg?v=1594048561"},{"product_id":"jean-claude-lapalu-beaujolais-villages-vieilles-vignes","title":"Jean-Claude Lapalu, Beaujolais-Villages Vieilles Vignes","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cu data-mce-fragment=\"1\"\u003eBeaujolais-Villages Vieilles Vignes\u003c\/u\u003e is trade-mark Lapalu wines – showing true elegance, brightness, purity and focus with gorgeous, generous cherry fruit, bright flavours and lovely fruit expression. The old vines are densely planted on an early-ripening site of sandy, granitic soil.\u003c\/p\u003e\n\u003cstrong\u003eJEAN-CLAUDE LAPALU, \u003c\/strong\u003e\u003cstrong\u003eSaint-Etienne-la-Varenne                     \u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCertified Organic, In Biodynamic conversion Natural\u003c\/strong\u003e\n\u003cp\u003eJean-Claude Lapalu is of a generation that sits between Beaujolais natural wine pioneers Foillard, Chamonard, Lapierre, Thevenet .. and the latest generation of young guns - Remi Dufaitre, Alex Foillard, Julien Metras.. \u003c\/p\u003e\n\u003cp\u003eHe began his domaine in 1996, previously, his family had been grape growers selling to the cooperative. He made his first commercial wines in 2000. He owns 9 hectares of vines in Brouilly, most of which are old (60–80 years, some are much older), and which are farmed biodynamically, Jean-Claude spends most of his effort in the vineyards, which he knows inside out, and adapt vinification to each site. Jean-Claude only uses indigenous yeasts and doesn’t use any sulphur during vinification, there is only some added at the bottling and then only in very small quantities: 2gr\/hl\u003c\/p\u003e\n\u003cp\u003e Grapes are hand-picked and sorted, loaded by conveyor to avoid damage, during the 8-10 day maceration a wooden grill is sometimes used to enhance gentle extraction. The wine stays at least a half year on its fine lees gaining power and complexity. These are truly remarkable expressions of Beaujolais\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":37671520534705,"sku":"","price":31.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/JanClaudeLapaluBeaujolaisVillages.png?v=1630078763"},{"product_id":"karim-vionnet-fleurie","title":"Karim Vionnet, Fleurie","description":"\u003cdiv title=\"Page 24\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eKarim Vionnet Fleurie \u003c\/span\u003e\u003cspan\u003eshows wonderful ripe fruit on the nose, red berries, black cherry; the palate is richly textured and fresh, more black cherry, flowery notes and a hint of liquorice on the finish. Wonderful bottle of wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstrong\u003eKARIM VIONNET, VILLIÉ-MORGON            \u003c\/strong\u003e \u003cbr\u003e\u003cstrong\u003eOrganic Principles, Natural\u003c\/strong\u003e\n\u003cp\u003eAfter working with ‘gang of four’ member Guy Breton, Karim Vionnet started his own production in 2000. He was very much influenced (and supervised) by 1980’s natural wine heroes: Breton, Lapierre, Foillard and Thevenet. Karim farms his parcels without chemicals and makes his wines without additives, he says he makes wines that look like him: ‘Natural and unpretentious’\u003c\/p\u003e\n\u003cp\u003eKarim’s parcels are located in the villages of Quincié, Beaujeu and Lantignié, on very varied types of soil, ranging from marls, schists, granite and sand.\u003c\/p\u003e\n\u003cp\u003eSince 2020, Karim's daughter Noemie has joined the estate to the delight of her Dad!\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":46805485486414,"sku":"","price":33.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/KarimVionnetFleurie.jpg?v=1687180424"}],"url":"https:\/\/lecaveau.ie\/collections\/beaujolais-offer.oembed","provider":"Le Caveau","version":"1.0","type":"link"}