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Michel Guignier, Beaujolais, 2023

Red Wine from Beaujolais, France
by Michel Guignier
$21.99
Taxes and shipping calculated at checkout.
Use code 10OFF to get 10% off 12+ bottles

This is Beaujolais made the hard way so it can drink the easy way. Michel Guignier farms old-vine Gamay on decomposed granite around the forested village of Vauxrenard, biodynamic and organic certified, ploughing some plots with a horse and adding nothing to the wine he calls simply pure juice. All that obsessive farming pours out as pure, carefree pleasure: crunchy red berries, a whisper of earthy spice, and a silky, weightless feel with no makeup in sight. Give it a slight chill and it's the definition of a Tuesday-night crowd-pleaser that happens to have real conviction behind it. Gulpable, honest, and completely charming.

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More about Michel Guignier

Michel Guignier is a fourth-generation vigneron in Morgon who refuses almost every shortcut: no added sulfites, no filtration, no new oak. He's carried the torch of the Gang of Four—Morgon's natural wine pioneers—by working 70-year-old Dolcetto vines and fermenting with only indigenous yeast. His Beaujolais tastes alive.

Wine Details

  • Grape Variety

    Gamay

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Organic

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

What Polaner Selections has to say about this wine:

Vineyard

The Beaujolais appellation spreads over 30 km between Saône Valley and Haute-Azergues and Haut-Beaujolais hills from North to South. This wine is primarily made with fruit from the Morgon sector.

Soil

Decomposed granite and crumbly schist referred to regionally as "rotten rock".

Viticulture

The vines are 40 years old; they are pruned quite extensively to limit the yield; all the bunches are picked by hand and then very carefully sorted to retain only the fully ripe, whole bunches.

Vinification

Semi carbonic maceration for up to 7 days. Traditional Vinification temperature: 22° C at the beginning of fermentation and 32° C at the end. On pressing, cooling to 22° C to retain as much aroma and flavor as possible.

Aging

In vats on the lees. All terroirs vinified and aged separately.

Tasting Notes & Food Pairings

Perfect Pairings

Charcuterie, roast chicken, or a burger. Give it a 20-minute chill first.

Tasting Profile

Light-bodied and juicy with crunchy red berries and a touch of earthy spice. Silky, fresh, and easygoing.

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