The 60% de Velours comes from a 30 year old parcel of Gamay in conversion to organics planted on Pierre Bleue (a type of blue granite) and is Robin’s most recent parcel.
Vinification is quite classic in style – semi-carbonic maceration for one week before being pressed in an old wooden basket press (also common in the Beaujolais) into fibreglass tanks for élevage. The wine jumps with beautiful fruit intensity and a touch of herbaceous spice. The palate has a velvety texture (as the name suggests), is elegant and is easy drinking but also deeply contemplative. 2019 was an incredible growing season for Robin and fermentations were very happy, clean and stable which is clear in this delicious wine.