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Vin de France 2015
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  • 240. Vin de France 2015

    Jérôme Balmet

    100% Gamay (12% alc.)

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    Jérôme learned his craft working with both Jean-Claude Lapalu and Mathieu Lapierre and produced his first vintage of this wine in 2012. He has just 1.2h of 45 year old vines planted in blue granite on a steep hillside vineyard. Working with yields of just 30hh, and ageing in cement and old foudres and adding nothing to the wine whatsover, this is a natural wine in the best sense of the word. An attractive clear mid-red colour that extends to the edge, it has a great mouth-feel, a perfect pitch of delicious red fruits with an irony granitic print. For drinking now to 2020.

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Further details
Winemaker
Jérôme Balmet
Location
Vaux-en-Beaujolais (69). Lieux-dits : Les gabettes and Les lièvres.
Size of domaine
1.20 ha in total.
Grape
Gamay planted at 10,000 vines per hectare on Viallat rootstocks. Massale selection from local vineyard. 70 year old vines trained gobelet.
Terroir
Granitic sand and clay. 400m above sea-level. 20º slopes with a South – West aspect.
Viticulture
No debudding and no green harvest. Will start ploughing in Autumn 2016. For now, only uses a rotofil. Bordeaux mix, sulphur and seaweed are used against mildiou and oidium. No chemical fertilisers or weedkillers used. 100% manual harvest with sorting of the grapes in the vineyard. Yields are between 20 and 30 hl/ha.
Vinification
The entire grape bunches are vinified in concrete vats. Fermentation with indigenous yeasts only and no chaptalisation or S02. No cold prefermentation. The grapes are not crushed. The fermentation starts of its own accord in the juice at the bottom of the cuve. There is very few or no remontage or pigeage, and during the alcoholic fermentation the temperature picks up to max of 20°C. It is a true maceration carbonique. Alcoholic fermentation for 5 to 12 days and total cuvaison of 6 months. The press wine is assembled but aged separately. On average the wine spends 9 months in foudres. 1 or 2 rackings during elevage. No fining and no filtration. 2 to 4 bottlings per year in Spring, Summer and Autumn done by a service provider. 2.300 bottles produced on average.
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