Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.
Raphael Saint Cyr is the fourth generation vigneron at the Domaine de Bellevue, which was created by his great grandfather Pierre Saint Cyr in Anse at the southern edge of the Beaujolais. When Raphael took over the winemaking in 2008, he converted all 23 hectares at Domaine de Bellevue to organic. All his wines are fermented with natural yeast.
For a sommelier, Gamay is an easy and flexible dancing partner. Gamay’s mellow fruity flavors make it a rare red wine equally capable of pairing with delicate dishes like fish, and salty, caramelized foods like roasted poultry, and aged cheeses.