Jean-Baptise Duperray Glou Glou Beaujolais Villages

At the southernmost end of Burgundy lurks the Côte Beaujolaise, just a few spits north of Lyon and home of the Gamay grape, a cross between Pinot Noir and the ancient white variety, Gouais. Frowned upon and banned by both Phillippe the Bold and Phillippe the Good in the 14th and 15th centuries, Gamay was forced out of Burgundy into the more southerly embrace of Beaujolais where it thrived. After some ups and downs and back ups (see the vin de merde scandal in the early 2000s) Beaujolais has seen a renewed emphasis on more complex wines produced by terroir driven estates with focus on single vineyard releases and age-worthiness. Jean-Baptiste Duperry is an artisan vigneron who enjoys flying under the radar but whose limited run wines are championed by Terroirs Originels, a collective of independent vintners from southern Burgundy who share the same vision: to create fine and complex wines showing expression of terroir, sustainable and biodiverse farming and respect for the environment. Glou Glou is 100% Gamay, grown on a mix of silt and clay soils at 200m altitude whilst enjoying a south easterly kiss of sun (escaping the fiercer afternoon blasts). Chemical free vineyards and an additive free winery allows for an honest portrayal of terroir and the Gamay itself. The resulting Glou Glou is cement aged for 5 months, lightly filtered and bottled. And when you drink it, ready yourselves for a wonderfully drinkable wine, light and refreshing. Vibrant red berries whip up an acidic tang with just a nip of spice before the soft tannins melt away effortlessly. A short time in the fridge increases the enjoyment factor. This is most definitely not a “vin de merde”.