From: Bois d’Oingt, Beaujolais, France
Varietal: Gamay
Taste: A deep ruby color with garnet edges. On the nose, they present an enticing bouquet of red and purple flowers, cherries, red plums, and light baking spices, complemented by a hint of pepper and mineral notes.
The palate is equally complex, showcasing waves of crunchy red fruits such as currants, cherries, and fresh plum. These flavors are layered over soft, nicely polished tannins, providing a medium-bodied structure that is smooth and well-balanced.
Pairing: Avoid overly heavy or rich dishes that might overpower the wine. It's also advisable to avoid excessively spicy foods, as the heat can overwhelm the wine. The high acidity in Beaujolais complements dishes with similar acidity, such as those containing tomatoes or vinaigrettes, while the fruit-forward nature pairs well with dishes with a slight sweetness or fruit elements.
A charcuterie platter with cured meats, pâtés, terrines, and sausages pairs beautifully with Beaujolais for appetizers and light dishes. The wine's acidity cuts through the richness of the meats, enhancing the overall flavor.
Regarding main courses, roasted chicken or turkey prepared with herbs and served with roasted vegetables are excellent choices. Think about this as a great choice for Thanksgiving!! Pork dishes, such as grilled pork tenderloin or chops, especially when prepared with fruit-based sauces like apple or cherry, also match well with Beaujolais.
Traditional Beaujolais cuisine offers excellent pairing options as well. Charcuterie, sausages, Coq au Vin ort Beaujolais Potée, a hearty stew made with pork and vegetables, features rustic flavors complemented by the fruity and fresh notes of Beaujolais wines.
For the warmer months ahead, we share this American version of a classic French sausage that would shine at your next BBQ. The Andouillette sausage, very popular in the Beaujolais region, is the direct inspiration to our version of Andouille sausage.
Grilled Andouille Sausage and Sweet Potato Salad
Recipe from Chris Schlesinger and John Willoughby
Adapted by Florence Fabricant
About. Domaine Les Gryphées is a family-owned winery in the Beaujolais region of France, specifically in the Bois d’Oingt village, at the heart of the Pierres Dorées area. The estate is managed by Guillaume, Pierre, and Cécile Durdilly, who continue a long lineage of winemakers. The name "Les Gryphées" is derived from ancient marine fossils (gryphées) found in the vineyard's soil, which adds a unique mineral quality to their wines.
The winery spans about 35 acres and produces various appellations, including Beaujolais, Beaujolais Blanc, Beaujolais Rosé, Fleurie, Juliénas, Morgon, and Moulin-à-Vent. Their approach to winemaking emphasizes sustainable practices, including planting beneficial herbs between vine rows and using organic treatments to maintain the vineyard's health.
Domaine Les Gryphées features two primary locations: one in the South of Beaujolais in the Pierres Dorées region and another in the North, Domaine des Grands Rouvres. This diverse positioning allows them to produce a wide range of Beaujolais wines that showcase the different terroirs of the region. The wines are fermented in stainless steel or cement and aged in large, neutral oak barrels to preserve the purity and detail of the grapes. The winery is also committed to environmental sustainability, holding the High Environmental Value (HVE3) certification, which highlights their efforts in eco-friendly viticulture.
Domaine Les Gryphées prides itself on the diversity and quality of its vineyards, which are spread across various soil types in the Beaujolais region. The estate primarily cultivates two grape varieties: Gamay for red wines and Chardonnay for white wines. These vines, aged between 40 and 100 years, are grown on grassy plots to preserve nature and limit erosion. The careful, manual work done throughout the seasons ensures the production of healthy, ripe grapes essential for crafting high-quality wines.
Winemaking at Domaine Les Gryphées follows a traditional method typical of the Beaujolais appellation. During the harvest, whole grape bunches are placed in vats to ferment in their juice for about a week. This process helps the Gamay grape develop its natural fruity aromas. Before fermentation is complete, the grapes are pressed.
In the cellar, three key stages determine the success of the wine: vinification, aging, and bottling. The winery collaborates closely with an oenologist to ensure each stage is executed flawlessly. One of the estate's valuable assets is its collection of oak barrels, used for aging certain vintages. This traditional method allows the wines to acquire body, finesse, and suppleness naturally.
Importer’s Notes: As of the 2020 vintage, the ‘Balmes’ vineyard and its vines are 100 years old.
In local patois, a “balmes” is a slope. This steeply graded vineyard was planted 100 years ago, its vines producing a handful of bunches each vintage. Soils mix limestone, clay and the classic “pierres dorees,” the mineral-rich, golden chalk that characterizes much of Beaujolais.
Hand-harvested. Fermented on indigenous yeasts in stainless steel tanks. Aged in older foudre. Bottled unfined and unfiltered.
