Description

‘Du Beur dans les Pinards’ by Karim Vionnet is a cuvée produced from a plot that once belonged to Jules Chauvet. It has naturally attracted attention thanks to its slightly provocative name, which has a story behind it. This wine showcases the pure fruitiness of Gamay, with crisp red fruits dominating the nose. The palate is bursting with freshness, with good length and a texture that is both silky and luscious. The finish is rich and invigorating, lingering just long enough to make you hooked.

In the vineyard, in the cellar

Karim Vionnet’s plots are located mainly in the communes of Quincié, Beaujeu and Lantignié. These plots are situated midway up the hillsides, with soil types varying greatly from one plot to another: marl, schist and sand. Karim is not certified organic, but his viticulture is entirely natural. No use of plant protection products, pesticides or the like. He maintains a rich organic life in his soils, prioritising the enhancement of his terroir. The same applies in the cellar, with winemaking as natural as possible: indigenous yeasts, no added sugar and virtually no sulphites.

The Beaujolais Villages appellation

The Beaujolais Villages are located in the northern part of the vineyard and are spread across 38 villages. The steep, east-southeast-facing vineyards, at altitudes of between 200 and 500 metres, surround the 10 Beaujolais crus in the northern half of the vineyard, where there are as many terroirs as there are villages. As the heart of the wine region’s range, situated between the Beaujolais AOC and the crus, these wines can be enjoyed young or after a few years in the bottle. Produced in the southern part of the Beaujolais Villages appellation, the wines are rich and fruity; in the central zone, they are richer and more structured; and in the crus sector, the wines are more full-bodied and rounded.
(source: www.beaujolais.com)

What to eat with the Beaujolais Villages Du Beur from Karim Vionnet’s Pinards?

• Hanger steak with shallots
• Stuffed mushrooms
• Charcuterie
• Warm Lyonnais sausage
• Glazed salmon with soy sauce
• Fresh goat’s cheese rounds.