Robin Goutallier, Beaujolais

It is our pleasure to announce a new release of delicious drinks from Robin Goutallier in Beaujolais.

Former physics teacher Robin Goutallier and his family made a move to the countryside from the city in search of a slower pace of life. Robin purchased a house in Quincié-en-Beaujolais which had a small vineyard attached and so began his journey in winemaking. While tending to the vines that adjoined his family home, he met local vigneron Romain des Grottes who mentored him in his wine-making journey. Soon after, he found a second vineyard in nearby Marchampt, a plot neighbouring Hervé Ravera who soon became a friend and advisor.

Robin only farms 1 hectare of Gamay, along with 30 beehives, so production of both his wine and honey are extremely small. All work done on the farm is organic and has been since his arrival in 2014. As it turns out Robin has a natural penchant for wine making. Turning his physicist mind to the alchemy of vinification, Robin makes precise wines in the Beaujolais tradition, with freshness and structure. All of Robin’s wines are made without any additives and as he jokes, “except grapes”.

This year Robin’s release also includes a fresh Frenette, an ancient drink made from fermented ash leaves. At 6.5% this cider-like bubbly beverage has a light apple bouquet and evokes languorous summer afternoons. Equally enjoyable as a light aperitif/digestif at either end of an evening, Frenettes have all but disappeared today. A drink brewed with simple and ancestral techniques, harking back to a humbler time.

2021 Ô Mages
Fermented beverage made with a decoction of ash leaves put back on the marc of Robin's wines after pressing to sweeten the drink and transfer some additional aromas. 0.1% organic lemon juice used as a preservative and acidifier. Perfect to whet the appetite, or wind down after an evening of good drinking.

2021 60% de Velours
100% Gamay grown on blue marl, semi-carbonic maceration in whole bunches with very little juice for 5-6 days in a concrete tank then pressed to stainless steel for 5 months, bottled without additions. The name translates to 60% of velvet which can give you a clue about the texture on the palate. Blackberry bramble and cassis with a lovely fruit sweetness. Lifted with a supple density and linear acidity. Delicious medium bodied red.

2021 Y'a pas que d'la Pomme
100% Gamay from the 80 year old parcel grown next to Robin’s home which is planted on dense clay and limestone interplanted with herbs and other fruits, an incredibly diverse parcel. Whole bunch maceration with a little higher juice content for 7-10 days in stainless steel tanks than pressed back into stainless for 5 months before bottling without additions. A little more texture and weight than 60% de Velours with a lot of mineral tension. All the classic Beaujolais red and black fruit characters but without the wood.

for orders and enquiries contact drink@mesa.wine