# Beaujolais-Leynes Le Clos (2021)

- **Producer:** Château de Lavernette
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, black cherry, black plum, liquorice, cloves, vanilla, leather, tobacco, earth

## About this wine

Beaujolais-Leynes Le Clos 2021 is a red wine from Château de Lavernette, a producer with a lineage dating back to 1596. The wine is made from 100% Gamay grapes grown in the Beaujolais-Leynes AOC. The estate is situated in the communes of Leynes and Chaintré, on the border of the Mâconnais and Beaujolais regions, with vineyards planted on sandy and granite soils. Château de Lavernette is committed to organic and biodynamic farming practices, holding certifications for both. The 'Le Clos' designation often signifies a specific, enclosed vineyard parcel, highlighting a focus on a particular terroir. The 2021 vintage has received critical attention, noted for its intensity and texture.

## Interesting facts

- Estate has been owned by the same family since 1596.
- Certified organic and biodynamic since 2007.
- Vineyards average 48-50 years old, some up to 60.
- Wine is aged in old wooden barrels and concrete vats.

## Food pairing

The wine's full body and structured tannins complement the richness of proteins, while its balanced acidity cuts through fattier dishes. Its fruit-forward character can also harmonize with earthy mushroom flavors or the sweetness of fruit-based sauces.

## Wine making process

The winemaking process for Beaujolais-Leynes Le Clos begins with hand-harvested Gamay grapes. Fermentation is carried out using whole clusters for 10-12 days in young wooden barrels and concrete vats. Following fermentation, the wine is gently pressed. Maturation takes place over 10 months in old wooden barrels and concrete vats, with aging occurring without fining. This approach emphasizes minimal intervention to preserve the wine's natural character and terroir expression.