#Gamay | 2015 | Sébastien Morin


"Karkeu" we had grappes and time..., mostly "Karkeu" we love to share this kind of wine.
Beaujolais Nature probably, genuine for sure........

The grapes come from the south of Beaujolais from the Domaine Desgrottes (thank you Romain), it is a Gamay, should we specify?
Plot is facing south, slightly slanting from north to south, on granitic sand but with the distinction of having been planted very late (1970), as said by the local farmers "it was a well wet meadow". After the 2007 season, the vineyard was restructured by pulling one on two foot and a trellising. The vineyard was therefore very spaced, its yield has been low for years, about 8Hl/Hect. The grapes have been fully destemmed and a choice of a long fermentation (for the region) has naturally been made by conviction.
The weather in 2015 has been particularly warm and grapes were nice, no mold, birds have been surprisingly reasonable.

The will of a wine reflecting the terroir and Gamay's taste has been aroused, the family’s touch has surely taken part in this decision. The grapes have been destemmed nicely by the my father Olivier Morin 63 years and my son Noah Morin 7 years.
This wine is made only from grapes picked up by volunteers, destemmed with the family, pressed with friends, and mostly and hopefully it will be drunk and desired by lovers of THIS KIND of wines.


  • From winter to summer

    Biodynamic and more

    2014 harvest seems confirming that the vine is recovering.

    The weather in 2015 has been particularly dry, the granitic ground allows good water storage, this old vine sounds good.
    The vine is beautiful, biodynamic and so much more. When we know the domaine des Grottes, the question does not worth being asked.

    In 2015, the plot has received 1/6 of the copper treatment allowed for organic vines. In addition, it is herbal tea with elderberry, nettle, sage and lavender; it feels so good when it’s natural.

  • Harvest

    12 alcohol degrees, a piano in the vines

    29th August

    Historically, harvest is done by volunteers, an exchange between the ones who drink them and the ones who produced them, everything around the harvest. Some friends are coming over, grapes are cared, and dumpsters arrive in the wine … with a reasonable rhythm. The grain is good, first juices are amazing, kids won’t have any stomach ache, the grape is mature! It starts early, 2/3 of the day to gather everything, 2/3 of the day to stalk.

    In the evening, a concert is given in the wine….., vats like instrumental vibrations and the songs sung by the disbanded harvesters.

  • Vinification

    27 days of barrel fermentation

    First density of 1085 at 23°c, the juice is clear, good acidity, a very sugary final, the vat took 3 days to start the fermentation.Vine tint was fast, the rythm of fermentation as well: 1057 on the 4th of September.

    On the 5th of September, the Beaujolais goes through a temperature decrease, the wine is now going to be able to take its time…
    The rhythm of fermentation is decreasing; the density is now reaching 2g/L every day. The wine keeps going, it is good in vat, so it will be in bottle.

    On the 8th of September, 1049, the juice is good, mature fruits notes, still with a sweet final, enough acidity, no bitterness, we will press once a touch of bitterness will appear, or if the juice is dry, south of Beaujolais is not cold enough to spend winter in vat.

    The 26th of September, the decision has been made to press, the malolactic fermentation has probably started (appreciation made at the tasting), and the density is at 1021.

  • Pressing

    Always better with friends

    The 2 bears are here: the white, the black, we got a bucket, a press, a few bottles…

    The first step involves emptying the vat to collect the “jus de goûte », it is good, very fruity, no flaw: fruit, alcohol, bitter, acidity, everything get along with each other.
    Then it is time to clarify and to put the grapes in the press, manually obviously, everything fits into only one press, we will have time to have some drinks, this a story of patience. 4 to 5 of pawl strokes every 15 minutes. It takes ¾ a day.

    The “jus de goûte » is poured in another vat while the first is cleaned up, then it is poured back in the first vat to gather the press juice.
    The press juice is the soul of the wine, this one makes the wine density dropping… from 1021 to 1016… it seems to happened sometimes… it tastes good, some people will even say that this is good.

    Now we wait for the wine to be dry, we hope that it won’t take any flaw, since it is free, we cannot blame it to do whatever it wants.

  • Livestock

    From a winter in a vat to a Beaujolais without delay

    This is a first in Beaujolais, we know the Gamay of course, but not the Terroir. Not enough…

    The year seems harsh in this area, a lot of birds around, here and there. The wine has to be dry, it is good to rise it afterwards, but no one does, we haven’t any benchmark, or maybe we do, but those are not really reassuring.

    We follow up the wine through the tasting and its density.
    October 28th: 996 density, the wine is silky, no flaw, the “malo” (the malolactic fermentation) is clearly in progress…

    When is the Hiraku festival again? October 31st, all good, we can bring a magnum for the folks.

  • Bottling

    1, 2, 3 bottle

    November 21st, the wine is dry; the malolactic is confirmed after analysis.

    Temperature is not really low, 15°c on average in the vat, the volatile is of 0.6, alcohol of 11.87°, everything seems to be ready to bottle.

    November 26th, bottling.

    We will have to sticker, put in boxes and drink some.Of course we like longer rising, so we safely keep 40 liters in « Dame Jeanne » to make Magnums, to see whether this Terroir accepts winters in vats.

    Bottles are left resting for 2 months after the bottling so that it can slowly accept its new format of 0.75cl.

  • Then it's you