One of Beaujolais's most prestigious houses, acquired by Louis Jadot in 1996. Although 100% Gamay, the wine is made using traditional Pinot Noir vinification techniques, with a 20-30 day fermentation by indigenous yeasts, followed by partial ageing in French oak. Intense aromas of ripe red fruit intermingled with irises, roses and hints of spice. Surprising depth and muscularity on the palate, with dry, fleshy tannins and a firm acidic crispness to the finish. Classic match for spring lamb.