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2018 Laurent Perrachon Beaujolais Villages Terre de Loyse

2018 Laurent Perrachon Beaujolais Villages Terre de Loyse

Gamay
Laurent Perrachon
Beaujolais
2018
750ml
13%
Cellar to 2021
Screw Cap

$17.99 Per Bottle

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Gamay
Laurent Perrachon
Beaujolais
2018
750ml
13%
Cellar to 2021
Screw Cap
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • THE BRIEF
  • The most affordable of the Laurent Perrachon wines and what a lovely drink.

    Most $16 Beaujolais is mass-market, large volume wine rushed to market soon after fermentation. Perrachon’s is a different sort, made with hand picked grapes from 45 year old vines. It shows all of the jubilant, carefree spirit of the region instead of the blandness of much cheap Beaujolais.

    Perrachon’s 2017 Beaujolais Villages is juicy and refreshing. Unlike their more serious wines, it’s vat raised, and the vibrant ripe raspberry fruit shows through beautifully. The nose is clean and floral, and the mouth is cool, lively, and refreshing.

    And at $16 this is a no brainer for a house summer red. Serve some from the fridge on a muggy afternoon and you’ll forget all about the heat.

  • THE FINER DETAILS
  • Semi-carbonic maceration. Daily pumping-over. Fermentation lasts. 6-8 days. Ageing : 6 months in concrete tanks Even though our harvesting is over, 2018 will go down in history as a legendary vintage, ranking alongside 2017, 2015 & 2009. The ripening conditions were ideal: no weather incidents, plus great sun and heat allowed the grapes to ripen slowly and gradually. Drawing on the water supply stocked up in the soil in the Spring, on the whole, the vines did not suffer from the lack of rainfall. Consequently, the grape crop was in outstanding health. We have taken our time before beginning to harvest, and made the most of the warm, sunny August-September weather - harvested healthy, nicely concentrated grapes, rich in sugar. The first wines tasted in the winery are extremely promising. The wines are going to extract their colour and structure thanks for long periods of maceration. The colours are dense, with dark purple-fuschia hues. The wines radiate aromas of fleshy black fruit and flowers (peony, lilac), as well as a few hints of spice and licorice. On the palate, the wine combines depth, complexity, elegance and gourmandise. The tannins also have a nice fullness, resulting in aromas that linger nicely. The wines reflect the terroirs well, not only in terms of soil and sun exposure, but also in terms of the Gamay grape variety whose personality expresses itself in optimal conditions.

    WHAT SHOULD YOU EXPECT?


    Light and fresh with red cherry to raspberry fruit, then with a bright and easy palate with light tannins to finish

  • WHO MADE IT?
  • Laurent Perachon is Beaujolais. The Julienas history mentions the Perrachon name in 1601. The Perrachon family acquired the domain of la Bottière, in Juliénas, in 1877. Then came the Domaine des Perelles on the Romanèche-Thorins territory, at the feet of the Moulin-à-Vent hills. The Domaine des Mouilles, now the heart of the Perrachon operations, was acquired in 1989. It is the heart of the Julienas appellation, benefiting from the best exposure and the best soils. Recently, Perrachon added smaller parcels in Chénas, Fleurie, and Saint Amour. Now, the harvest covers six appellations: Julienas of course, but also Morgon, Moulin-à-Vent, Fleurie, Chenas and our latest addition, Saint-Amour. This makes us the independent winemaker in Beaujolais with the most comprehensive list of crus. Both red and rose wines come from a single varietal - Gamay. Vines are pruned short, in "goblet" and "Cordon de Royat". Part of the property is planted with very old vines, 80 to 100 years old. Perrachone also have a rare white Beaujolais made of achardonnay, the traditional varietal of the great white Burgundies. Here, the harvest is still done by hand. Traditional Burgundy winemaking techniques are combined with the carbonic maceration typical of Beaujolais. Fermenting lasts 6 to 8 days for "Villages" up to 18 days for "Terroirs selections". The wines are then maturing slowly in the 1702 cellar, to the bottling, starting around Easter.