Domaine Du Calvaire De Roche-Gres, Chiroubles Sans Souffre Ajoute, Didier Desvignes, 2020
Domaine Du Calvaire De Roche-Gres, Chiroubles Sans Souffre Ajoute, Didier Desvignes, 2020
- Red Still
- 75.0cl
- 13.0%
- Gamay
This vibrant, fruit-forward Cru Beaujolais from Chiroubles is full of charm and purity, made without any added sulphur. It’s tightly wound at first, but give it a little air and it bursts to life with bright cherry and bramble fruit, all carried by a lovely, natural freshness.
Chiroubles is one of the smallest—and highest—Beaujolais crus, which means a longer ripening season and beautifully lifted, expressive wines. This one delivers juicy red fruit, a touch of grip, and a refreshing line of acidity that makes it a fantastic food wine. Perfect with grilled red meats, roast chicken, or guinea fowl. Just be sure to store it somewhere cool and let it breathe before serving.
Beaujolais is a region we love for its honest and characterful wines, and this bottle is a great reminder why.
- ❖ ABV: 13.0%
Grapes
Gamay
Vintage report
The 2020 vintage in Beaujolais tells the story of a season that started with promise and delivered handsomely. Spring arrived early and stayed dry, setting the vines up for healthy flowering, whilst summer brought enough warmth without the punishing heat that can strip Gamay of its trademark freshness. The harvest kicked off in late August under ideal conditions, with producers picking ripe, healthy fruit that had retained excellent natural acidity.
What landed in the cellars was textbook Beaujolais: vibrant, pure-fruited wines with that irresistible combination of juicy approachability and underlying structure. The Cru Beaujolais from 2020 show particular promise, displaying the mineral backbone that comes from a vintage where the vines didn't have to struggle through drought or diluting rains. These wines are drinking beautifully now, offering immediate pleasure whilst the better examples will reward patience until 2028. We find the village wines and Beaujolais-Villages especially charming this year, capturing everything we love about Gamay at its most exuberant.
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Twenty years in hospitality later, after curating the wine list for Manchester’s first Neapolitan pizza restaurant, and running a natural wine bar, Jen made the move to the other side of the table.