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Summertime Beaujolais

As a region Beaujolais is sandwiched between the Northern Rhône and Southern Burgundy and produces fruity, mainly red wines from the Gamay grape. The region is known for its village wines from the hillier sites, but the ten cru villages from the northern part of the region are much over looked. This soft-fruity wine from Morgon is perfect for summer time drinking.

As a region Beaujolais is sandwiched between the Northern Rhône and Southern Burgundy and produces fruity, mainly red wines from the Gamay grape. The region is known for its village wines from the hillier sites, but the ten cru villages from the northern part of the region are much over looked. This soft-fruity wine from Morgon is perfect for summer time drinking.

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From the Loire to Beaujolais

Henry Fessy's roots lie in the late nineteenth century when the Fessy family moved from the Loire Valley and begin growing grapes in Beaujolais. Over the years the family prospered, developing a successful business as a grower, negociant and winemaker. Henry Fessy have always been a leader in the region and produced serious Beaujolais wines which showcase the best of the region. 

At the helm is Laurent Chevalier, their Director and a talented winemaker, who crafts fine wines showcasing the myriad of styles possible from the gamay grape and the region's varied terroirs. Beaujolais wines range from light and fruity through to floral, earthy and mineral in character. Their lighter body, moderate alcohol levels and affinity with a wide range of foods and cuisines makes them the perfect everyday wine.

The Ten 'Crus' 

The regions finest wines come from the ten 'crus' in the northern half of the area: Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Regnié and St Amour.

Carbonic Maceration

One of the key features of wine production in Beaujolais is the use of a technique called carbonic maceration. Rather than the normal process of crushing grapes prior to fermentation they encourage the fermentation of the juice whilst still inside the berry, eventually causing the grape to explode. The result of this is very little tannin extracting and a very light, fruity wine. 

 

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