Dufaitre- Premices - 2018

Dufaitre- Premices - 2018

Regular price
$23.00
Sale price
$23.00
Regular price
Sold out
Unit price
per 

The Prémices is a parcel of Beaujolais-Villages vines that are 50-70 years old. The grapes are fermented and aged in concrete tanks, with a very short maceration. This is an easy drinking light style of wine. The flower bud on the label represents that this wine is the first flowery taste of the new vintage.

Farming: Organic

Rémi and Laurence (his wife) Dufaitre began purchasing vines in and around the Brouilly and Cote de Brouilly crus in 2006, he began to work the land organically, and started harvesting the grapes. Rémi began by selling his grapes to the local co-op, all the while monitoring the indigenous yeast population until he felt it was healthy enough to make his own wine. In 2010 he made and bottled his first vintage. When Jean Foillard tasted Rémi’s wine, he immediately sought him out, recognizing the obvious talent that must be behind the wine. Jean has since taken Rémi under his wing, introducing him to his vast and diverse list of Parisian clients. Remi’s wines currently have a very avid following in the bustling Paris natural wine scene as a result of this.
Rémi is a member of the informal group that has evolved from Kermit Lynch’s “gang of four,” the producers in Morgon who studied with natural-wine-pioneer Jules Chauvet (winemaker and biologist), making natural wine (Foillard among them). This group has grown to include younger winemakers like Rémi, who are working in the same spirit. If you find yourself in Villié-Morgon on a Sunday morning or afternoon, take care because this group is likely to envelop you and make you drink Beaujolais all day until the wee hours of the morning!
Rémi makes wines in a classic carbonic style, using whole bunches, which are carefully sorted to avoid broken grapes or rot. He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation, and does not use any temperature control. He avoids foot stomping the grapes unless he sees some volatility starting to creep in. His goal is to have as little juice in the tank as possible. He also performs routine analysis to see how the yeast is performing and whether or not there is any volatility. Remi makes all his wines with the same method, thus you can really see and taste the differences between the sites, with minor differences in the elevage of each cuvée. He tastes each cuvée before bottling, and may decide to add between zero and 2 mg of sulfur, depending on how stable he judges the wine to be.

100% Gamay

Gamay is an ancient Burgundian red grape variety that is most well known for the wines of Beaujolais. There are over 30 different varieties of Gamay, many of them specifically cloned to select certain characteristics. The original variation is known as Gamay Noir a Jus Blanc - named for it's pale flesh. It is a natural offspring of Pinot and Gouais Blanc

Country: France
Region: Beaujolais

Region in east central France producing a unique style of fruity wine which is often relatively light. Beaujolais is often included as part of greater burgundy, but in terms of climate, topography, soil types and even distribution of grape varieties it is quite different.
The region is on the ancient Roman trade route up the Rhone and Saone valleys and there are records of Roman vineyards in the region. Bendictine monks developed vineyards here as early as the 7th century.
Beaujolais is named after Beaujeu, the town in its western hills founded in the 10th century. The region achieved real viticultural identity when Philip the Bold issued his famous edict against the growing of Gamay in Burgundy proper. He was right in that Gamay performs better on the granite hillsides of Beaujolais than on the limestone of the Cote D'or.
Beaujolais is distinguished not just by the Gamay grape,but also by its characteristic wine making method. Carbonic maceration and semi-carbonic maceration is a red wine making process, where whole bunches of grapes are deliberately placed, making sure that berries are not broken, in an anaerobic atmosphere, generally obtained by using carbon dioxide to exclude oxygen. An intracellular fermentation takes place within the intact berry and a small about of ethanol is formed along with traces of aromatic compounds. All of these contribute to the distinctive aroma and flavor of the resulting wines

Tasting: dark fruit, fresh light body, elegant minerality

Pairing: Mushroom and garlic spaghetti, creamy risotto, roasted chicken