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Domaine de Fa, ‘En Besset’ Beaujolais 2019

Regular price
$30.00 USD
Regular price
Sale price
$30.00 USD

Region: Beaujolais, Burgundy, France

Varietal: 100% Gamay

Tasting notes: One of the highest elevation vineyards of the Beaujolais appellation near Saint-Amour and Julienas, 'En Besset' is certified organic, in conversion to biodynamic. Vivid ruby. Ripe red and dark berry scents are complicated by subtle mineral, smoked meat and floral notes. Supple, broad and appealingly sweet, offering juicy blackberry and floral pastille flavors and a hint of gaminess. Closes long and spicy, with even tannins that build slowly and add final grip.

Producer: The Graillot family has established a reputation in Northern Rhône for producing exquiste Syrah since 1985. In 2011, Maxime Graillot, owner and winemaker for both Domaine des Lises and Alain Graillot, and his brother Antoine, expanded their winemaking horizons to Beaujolais where they purchased 5 ha of declassified parcels on the Côte de Besset in Saint-Amour and 3 ha in Fleurie. The domaine is located at Alain Graillot’s mother’s house in Tournon-sur-Rhône between Burgundy and Lyon and takes its name from the farm where Madame Graillot grew up.

Vineyard and Winemaking: The Graillot brothers hired a firm believer in biodynamic viticulture to manage the vineyards in Beaujolais. The 40-year-old vines at ‘En Besset’ in Saint-Amour are planted on slopes of stony granite, schist soils at high altitudes. Saint-Amour is the most northerly of the crus near the borders of Saint-Véran and the Mâconnais. The 12- to 13-year-old vines at Fleurie are planted on pink-colored granite soils. The grapes are harvested in 20 kg boxes and transported to the winery in refrigerated trucks. The juicy, floral freshness of the wines allow them to be appreciated young; however, they also have great aging potential. Beginning with the 2015 vintage of Domaine de Fa, each appellation is bottled as its own cru. For the most part, wines are whole cluster-pressed and spend 8 to 9 days of maceration on the skins. It is then aged for 10-12 months part in concrete tanks and part in 30 hl large barrels.