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2022 Beaujolais Villages “Les Grandes Terres”

Quentin Harel
Discount Eligible $23.00
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For those of you still unacquainted, Quentin Harel is a newer addition to our Beaujolais portfolio. His wines first caught our eyes—or rather, our noses—when I chanced upon a bottle of his Morgon, a perfumed little beauty that stood no chance after being uncorked at the family dinner table one summer evening. Around the same time, my colleague Dixon informed me he had tasted a particularly juicy, downable Beaujolais-Villages from a young grower. Upon comparing notes, we realized Quentin was the man behind both bottles. As it turned out, he had recently taken the reins of the family domaine and begun making Beaujolais just the way we like it: farmed organically, vinified naturally with whole clusters, and bottled with minimal added sulfur. The nose, the palate, and the price encourage unbridled quaffing.

Anthony Lynch


Technical Information
Wine Type: red
Vintage: 2022
Bottle Size: 750mL
Blend: Gamay
Appellation: Beaujolais Villages
Country: France
Region: Beaujolais
Producer: Quentin Harel
Winemaker: Quentin Harel
Vineyard: 7 to 70 years, 40 years average; 3 ha
Soil: Clay, Limestone
Aging: Aged 12 months in 70 hL cement tank and 20 hl enamel tank
Farming: Organic (certified)
Alcohol: 12.5%

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About The Region

Beaujolais

map of Beaujolais

After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.

The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.

Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.

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Old wine bottles

Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.

Inspiring Thirst, page 236