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2024 Beaujolais Nouveau
La Sœur Cadette
I hope, modestly, and on my own scale, to bring back the festive side of Beaujolais Nouveau by seeking, vintage after vintage, the fruit, the lightness, the easy-drinking and tender side which will make us want to drink it all night long, without worry for the next day.
Our Nouveau gives me the feeling of biting into a beautiful, juicy plum tart on which we have sprinkled brown sugar and large pieces of butter which have melted and coated the fruit during cooking.
—Valentin Montanet, La Sœur Cadette
Wine Type: | red |
Vintage: | 2024 |
Bottle Size: | 750mL |
Blend: | Gamay |
Appellation: | Beaujolais Nouveau |
Country: | France |
Region: | Beaujolais |
Producer: | Domaine de la Cadette |
Winemaker: | Valentin Montanet |
Soil: | Sandy |
Aging: | Aged briefly in concrete tank |
Farming: | Organic (practicing) |
Alcohol: | 12% |
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About The Producer
Domaine de la Cadette
About The Region
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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