After a rest over the summer we're pleased to release the characterful wines of Cyrille Vuillod in Vaux en Beaujolais, just on the edge of Brouilly. Farming a patchwork of gnarled old Gamay vines planted over pink granitic sand, flint and clay totalling less than five hectares.
Read moreBattle of Beaujolais 2021
It's been a tricky year in Beaujolais.
The devastating frost in early April did its worst, followed by hail and high rainfall, perfect conditions for disease: the little fruit that survived was really up against it. It’s a miracle then that we’ve received a 2021 Primeur from Sylvere & Mathilde, the first unlikley survivor of a brutal vintage.
Read moreA Chat with Cyrille Vuillod
La Dernière Goutte
Vaux-en-Beaujolais, Beaujolais, France
Cyrille Vuillod comes from the Hautes-Alpes and, before turning to wine-making, worked in the mountains as a ski instructor. His life in wine started in 2011 working under Jean-Claude Lapalu for three years. In 2012 he produced his first vintage in his own cellar.
Tell us about your 2018 harvest: What were your challenges? What went particularly well?
It was hot but not as hot as 2017. The biggest challenge was that the heat was making the wine more alcoholic than it was meant to be. I also had to get more grapes from a friend in the North of Beaujolais.
Your wines are organically farmed without any added sulphur. Have you always worked this way?
I have used sulphur for the first three years and stopped once I had the confidence to do it. I have always worked organically but without any certification. Now I also work biodynamically.
How did you find your current vineyards? Why in Beaujolais?
I have been harvesting there for 20 years and I have loads of friends in the area.
Are there any new winemaking techniques or tools you’d like to experiment with?
For the last few years I have been experimenting with amphora and concrete eggs. I have also started making white wine. I always like try out new things. The other thing is that the climate is constantly changing and each year there is a new way on how deal with the challenges, so us winemakers help each other out to be on top of the latest techniques. The end result is always unpredictable.
Your favourite vintage to date?
2014 and 2016 were my favourite, but completely different vintages.
Now in stock
White
NEW 2018 Boire Désir - Chardonnay
In their third year of organic conversion. Chardonnay planted on clay and limestone. Vinified in 80% new barrels. Working with a cooper in Burgundy using three kinds of oak, steamed very gently to avoid a toasty flavour.
Red
NEW 2018 La Baleine Ivre - Gamay
30-year-old vines of Gamay on pink granite and sand. Eight days' maceration in fibreglass.
NEW 2017 Gamay De Bonheur - Gamay
A parcel between La Baleine and Sang neuf, on pink granite. Carbo for 20 days. Ageing in old barrels for eight months.