CHATEAU CAMBON (Beaujolais, France)
What began as a project of three friends: the late Marcel Lapierre, Jean-Claude Chanudet (With his wife Geneviève) and Joseph Chamonard remains now in the hands of Jean-Claude Chanudet and his wife Geneviève (the daughter of Joseph Chamonard). The trio purchased this 13 hectare parcel upon realizing that, despite being designated outside the grand cru status, it held prestige beyond title. Planted originally in 1914 in 3 parcels, it is complimented by a mixed soil composition of clayey granite and calcareous-sand. They expanded the plantings to make use of the subtle variations below, and combined the wines to create a harmonious (and amazing) definition of the entire plot. The ‘réserve’ bottling is from the oldest vines, called ‘Le Cambon.’ Following the biodynamic-organic practices they began so long ago, they tend their vines without chemicals or inorganic fertilizers. Only natural yeasts are used in the cellar, and time is effectively given to the resting wines in the 200 year old foudre casks. Knowing a prized piece in any auction or display takes an artistic and weary eye; perhaps six eyes this time were better than one. No matter, the traditional wines of this overlooked set of vines, caught between Morgon and Brouilly is best tended under the watchful gaze of their rightful owners.
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100% Gamay Noir All hand picked in October. Carbonic maceration occurs with natural yeasts in enamel tank (separate parcels). Some pumping over might be used to stimulate activity. All wine moved to Foudre to rest on lees. Bottled with little to no SO2.
Beaujolais, Vieilles Vignes, ‘le Cambon,’ 201
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Le Cambon comes from two very old plots of Gamay vines of 86 and 98 years, and is only made in good years. Grapes here are harvested last, at the end of the harvest season, and are sorted very, very meticulously. Yields, therefore, are low at only about 27 hectoliters per hectare. Wine undergoes semi-carbonic maceration, and is aged in oak barrels for several months before being bottled at the beginning of June, about 14 months after harvest.