This vigorous wine has an intense ruby hue. Produced on a clay soil, its bouquet is dominated by fruit aromas, peach, red fruit and flowers. Serve at 13C, with coq au vin, game birds or poultry. -Winery Notes

Grapes: 100% Gamay
Soil: granite and diorite
Age of Vines: 45 Years Old
Yield: 46 Hl/Ha
Skin maceration: 12-16 days
Aging: 9 months in concrete tanks and foudres
Production: 20,000 bottles per yea

About the Winery

The Perrachon family settled in Julinas in 1601 and established the estate of Laurent Perrachon & Fils in 1877. Today, the seventh generation of winemakers carry on their ancestor's tradition with the same aim: to express the essence of the terroir. Laurent Perrachon runs the domanine with his wife Martine, and with a hand from his older children (he has four). In his youth, Laurent cultivated a passion for rugby, but eventually headed to winemaking school, after which he completed an internship at Chteau Ausone in Bordeaux, then worked harvests in California and South Africa. Upon taking the reins of the family estate, he embarked on a program of expansion and today in addition to Julinas, they also farm in Morgon, Moulin--Vent, Fleurie, Chnas, and Saint-Amour, as well as a little Chardonnay in the Mcon, from which they produce a Crmant de Bourgogne.

The 23 hectares of vineyards are managed with a sustainable farming philosophy. By keeping grass between the vines and using mechanical rather than chemical methods to care for the soil, Perrachon makes good use of vines that are an average of 45 to 60 years old. The estate has recently embarked on a project of eliminating chemical treatments altogether. Yields are kept low at an average of 45 hl/ha for the standard crus and much lower for the wines produced in delimited climats. The winemaking process is similar to a classic Burgundian style, with a large portion being destemmed (the exception being the Beaujolais AOP). The wines are aged in the estate's vaulted cellars that were built in 1701. Perrachon uses indigenous yeasts and a long maceration time to extract the broadest palette of flavors, complexity and structure.

www.vinsperrachon.com