" From low-yielding Gamay clones, the wine is mostly destemmed (90%-100%), goes through an 8-10 day maceration (for softer tannins & spice) and then traditional fermentation (no carbonic maceration). Aged in stainless steel & concrete for 6-8 months. About 6,600 cases produced. " ~ Winery notes
Domaine de la Madone is one of our favorites—few estates craft such character-rich, expressive Gamay outside of Beaujolais’ band of ‘cru’ villages. But that’s Madone’s secret—
their vineyards should be rated Beaujolais Cru (or Grand Cru, if we had any say in it). This is one of the finest values for the quality in the world! Their Nouveau consistently finishes at the top of Nouveau rankings in Wine Spectator, The New York Times, and other major publications. There are many terroir parallels between the village of Le Perréon and Cru Fleurie, a village known for its aromatic and wonderfully elegant Gamay. Brothers Olivier and Bruno Bererd tend older vines, many which are more than 100 years old. This is staggeringly delicious Nouveau from a master in Beaujolais
Domaine de la MadoneView all from Domaine de la Madone
STEEP AND HIGH ALTITUDE VINES,1500+ feet above sea level
VERY OLD VINES – 50 years old, MANY 75-100 years old !
DECOMPOSED, ROSE COLORED GRANITE TERROIR
AROMATIC AND ELEGANT GAMAY AGED IN TANK
LE PERREON SHOULD BE A CRU VILLAGE!
NEW YORK'S NUMBER ONE BEAUJOLAIS YEAR AFTER YEAR !
"While most of the best Beaujolais come from the crus, it is not a hard rule. [The] Beaujolais-Villages from Domaine de la Madone...illustrates what dedicated producers can accomplish when they don't cut corners." – Eric Asimov, The New York Times
Domaine de la Madone is one of our favorites--few estates craft such character-rich, expressive Gamay outside of Beaujolais' band of "cru" villages. But that's Madone's secret--their vineyards should be rated Beaujolais cru (or grand cru, if we had any say in it). This is certainly one of the finest values for the quality anywhere in the world.
There are many terroir parallels between the village of Le Perréon and cru Fleurie, a village known for its aromatic and wonderfully elegant Gamay. Brothers Olivier and Bruno Bererd tend almost exclusively older vines, many which are more than 100 years old. The family's steep hillside vineyards are a challenge to harvest (at an angle of 30 to 40 degrees!); the brothers can't drive a tractor through their fields, as it's too dangerous--pickers have to scoot along at severe angles and struggle with a wheelbarrow as grapes are painstakingly collected at harvest.
Our selection of Beaujolais Le Perreon from is vinified gently in tank, to preserve every bit of fresh, aromatic and juicy fruit.