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Producer : Stephane Aviron
Region : Beaujolais (France), France (France)
Bottle Per Case : 12 x 750 ml
Food Pairing : Breads, Cured Meat, Red Meat, Rich Fish, Roasted Vegetables, Soft Cheese, White Meat
"Lurid ruby. Ripe raspberry, cherry liqueur and candied flowers on the perfumed, spice-accented nose. Supple, sweet and broad on the palate, offering pliant red fruit and spicecake flavors that deepen as the wine stretches out. In a plush, seamless style, delivering strong fruity thrust and a hint of mocha on the long, gently tannic finish."
90 Points - Josh Raynolds, Vinous Media, Nov 2017
"Drinking really well now, more open and fruity than the Fleurie, showing a touch of old wood. Fine structure, fine-grained tannins. An explosion of fruit with a streak of granite."
90 points - John Szabo MS, WineAlign, Nov 2019
Bottles Per Case | 12 Pack |
---|---|
Point Score | 90 |
Bottle Size | 750 ml |
Producer | Stephane Aviron |
Region | Beaujolais (France), France (France) |
Alcohol | 13% alc./vol. |
Style | Smooth and silky reds |
Vintage | 2015 |
Farming Method | Sustainable, Traditional |
Grapes | 100% Gamay |
Food Pairing | Breads, Cured Meat, Red Meat, Rich Fish, Roasted Vegetables, Soft Cheese, White Meat |
Descriptors | Floral, Fruity, Mineral |
Wine Type | Red |
Wood Presence | Oaked |
Body | Medium |
Price of Case | $347.88 |
Stéphane Aviron, a small-scale wine producer based in the Beaujolais region, the southernmost part of Burgundy, inherited his deep-rooted passion for winemaking from his father. His father, a wine broker with an oenological laboratory in the area, passed on his knowledge and love for the craft to Stéphane. After completing his education in Beaune and Dijon, Stéphane gained valuable experience working for various wineries in the United States.
Upon his return to France, Stéphane joined his father's business. He later expanded his involvement, venturing into roles at a bottling plant and working as a wine consultant and winemaker in Chénas. Aviron is renowned for his approach as a neo-traditionalist, skillfully blending grapes from ancient vines with a mix of contemporary and traditional winemaking techniques. The result is wines that rival the finest Burgundies in both quality and complexity.
His focus lies primarily on the Beaujolais village crus, where he crafts wines that are incredibly expressive and capable of aging gracefully. Aviron places great emphasis on vineyard management, employing both organic and biodynamic methods. All of his wines bear the label ‘Vieilles Vignes,’ signifying that the vines used are at least 40 years old.
It's important to remember that taste is subjective, and personal preferences play a significant role.
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