Bright, juicy, crunchy, gluggable and perfect chilled
Andrew and Emma Nielson set up Le Grappin in 2011 following Andrew’s journey working in California, Central Otago, Burgundy and the Yarra Valley. They buy grapes from viticulteurs who tend their vines on small plots and hand harvest.. The Saint Amour 100% Gamay from old vines on granite, schist and clay soils. The hand-picked clusters were placed in a vat for three weeks with no crushing, pumping or plunging. The grapes undergo what Jules Chauvet, a famous wine negotiant from Beaujolais, called a fermentation aromatique. Pressed after 21 days, the wine finished fermentation in tank before nine months in a wooden vat. It is bottled unfined and unfiltered. Another one for the fridge, this Saint Amour is both elegant but juicy, crunchy and bursting with red fruit character.