Domaine St. Cyr
Raphael Saint Cyr is the fourth generation vigneron at the Domaine St. Cyr, which was created by his great-grandfather Pierre Saint Cyr in Anse at the southern edge of the Beaujolais. When Raphael took over the winemaking in 2008, he let go of a large portion of Beaujolais vines around the winery, and acquired vines further north in the crus of Morgon, Regnié, Chénas, and Moulin-à-Vent. At the same time, he converted the entire 23 hectare domaine to certified organic viticulture, making Domaine St. Cyr the largest organic domaine in the Beaujolais.
Unusual for the region, the crus are all single vineyard parcels, and the name of each terroir is listed with each wine. They are fermented in concrete tanks and then aged in used barrels for 12-18 months. La Galoche, the straight Beaujolais cuvée, is aged for 6 months in concrete tanks. All of the wines are vinified with natural yeasts.
Beaujolais La Galoche
Farming Practice: Certified Organic
Certified Organic. From a 5 hectare plot of 25 year old vines that sit on clay-limestone soils. Hand-harvested and destemmed. Semi-carbonic maceration using native yeasts for 30 days followed by 6 months aging in concrete tanks.