Estate grown on three acres in Morgon vinified, matured, and bottled by Jonathan Pey, this 1,300 feet altitude site is renowned as the lieu-dit of ‘Bellevue’ with 70-year-old vines (planted in 1953) on deep, ancient, eroded pink granite soil. It’s a high-density vineyard (10,400 vines/hectare) on a 22% southeast slope that is organically farmed, incorporating several biodynamic practices. The hand-pruned vines are goblet trained and hand-harvested. The mid-row is interplanted with mustard and rye to reduce erosion. Horse-ploughing lowers the carbon footprint and provides mulch while a bat box and bug hotel encourage ecologic diversity.

2022 was a very low yield with 1.75 tons/acre (24HL/HA). A light touch was the approach in the cellar with natural handling and minimal intervention grapes being harvested into 20-kilo boxes, 70% de-stemmed, and 30% whole-cluster. They were gravity-fed to an open-top, traditional concrete tank fermentation and prevailing natural yeasts fermented the batch at 74F for 16 days with daily punch downs. Gentle press (<1 bar) followed by a 10-month tank maturation in 8% new French oak.

Because this is a minimal intervention, naturally-made red wine it may throw a harmless natural deposit. Deep ruby-red, intensely aromatic, this velvety, high-toned old-vine Gamay Noir has a nervy backbone and cellaring potential of up to 10 years. Serve lightly chilled at 54ºF/14ºC. Cheese, roasted meats, and anything umami are perfect pairings.