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|Vineyard/Cellar Practices||Sustainably Grown, Vegan|
Pauline Passot has only recently taken over her family’s estate, but is already making a name for herself as part of an exciting new wave of Beaujolais producers. Although the Passots have been winegrowers for years in Chiroubles, just southwest of Fleurie, Pauline’s own winemaking journey was a more circuitous one, beginning by studying marketing before going on to become the sommelier for four years at Michelin-starred restaurant Pierre Orsi in Lyon. She spent the 2014 vintage at the Seresin Estate in New Zealand, where she was bitten by the winemaking bug once and for all, and returned to study winemaking in Beaune, followed by time spent working at several wineries, including Lafarge. To get started on her own Pauline leased an organic vineyard in Chiroubles (the Grille Midi - one of the most esteemed parcels in Beaujolais), and had her first harvest in 2016. In 2018 she took over responsibilities at her family’s six hectares, beginning conversion to organic viticulture. The backbone of her operation is the parcel named “La Grosse Pierre” in Chiroubles, which has classic granite “rose” soils, with vines an average of 45 years old. This Nouveau is vinified via classic whole-cluster carbonic maceration, and aged in concrete. It is bottled with no filtering and little or no sulfur, to maintain the purity of its terroir-driven nature. Medium-bodied, fresh, bright, and juicy, it offers up mouth-filling ripe red fruit garnished with green herbal overtones. The finish is focused and lengthy, with delicate floral hints. A laid-back companion to tacos, or with a grilled cheese and tomato sandwich. Sustainably grown, vegan.