| Château de Grand Pré is a family estate located in the southern part of Burgundy, in the communes of Fleurie and Villié-Morgon. Louis and Renée Bertrand bought the domaine in 1972. Today, the winery is run by their children, Guy (with his wife Annick) and Christine (married to Claude Zordan). Their grandson Romain Zordan also works with the family. Together, they tend to the estate vines with complete respect for the environment. The vineyards spread over 8 hectares: 6ha in Fleurie, 1.5ha in Morgon, 1.5ha in Beaujolais Villages. Total production is 30,000 to 40,000 bottles. Farming/vinification practices: certified organic by Ecocert since 2012. Romain brought natural winemaking practices. Fermentation takes place with indigenous yeasts only, and very little sulfite is used (5 to 7mg/l). No pumping over is done, and the wines are bottled without filtration. |
| Château de Grand Pré Website |
| Brouilly |
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| Fleurie |
| 100% Gamay from 30+ year old vines planted on sandy soils. The yields average 35 to 40 hl/ha. The grapes are hand harvested over several passages in the vineyard. Maceration for 10 to 15 days in temperature-controlled tanks, fermentation with indigenous yeasts, no added sulfite during the vinification. The wine is aged on its lees for 7 months in 3 to 5 year old barrels. Crimson red robe, velvety with notes of iris, violet and red fruits. It takes on spicy notes with age and can be cellared 2 to 7 years. Serve at 59 to 61F. |
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| Morgon |
| 100% Gamay from 50 year old vines planted in decomposed rock and crumbly schist soil. The yields average 35 to 40 hl/ha. The grapes are hand harvested over several passages in the vineyard. Maceration for 10 to 15 days in temperature-controlled tanks, fermentation with indigenous yeasts, no added sulfite during the vinification. The wine is aged on its lees for 3 to 4 months in 3 to 5 year old barrels from Meursault. A structured and balanced red with aromas of ripe red fruits and powerful tannins. The cellaring potential is 3 to 9 years and the wine deserves a little aging to reach its peak. Serve at 59 to 61F. |
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