family estate on the charming Beaujolais commune of Fleurie in the Beaujolais Crus winemaking area of the Auvergne Rhône Alpes region of France.
Since 2009, we have chosen to formalise our choice of natural vine tending techniques and today use Ecocert certified organic methods.
On slopes that face the rising sun, grow our very expressive Gamay Noir a Jus Blanc vines that give the grapes for our wine and are so well-rooted in our terroir. Here the climate is semi-continental with both oceanic and Mediterranean influences.
Our Fleurie is the fruit of old vines of over 60 years of age planted in granitic and sandy soils, while our Morgon comes from a terroir made up of decomposed rock and crumbly schist.
60 years6 cuvées8 Ha
means using techniques that respect the environment
From December to March the vines are pruned by hand.
No herbicides are used.
We till round the vines throughout the year to limit weed growth.
This very precise task encourages the vine roots to delve really deep into the soil, right up to the granite itself, meaning that our wines are infused with the flavours of our terroir.
comes harvest time, the grapes are only ever picked by hand and sorted into small containers or bins depending on the cuvée.
Our yields are low, between 25 and 35 hl/ha depending on the vintage.
When the hand-picked whole bunches of grapes are vatted they release some of their juice and macerate in it, in a carbon dioxide rich environment, for 15 to 20 days.
This is the important stage when the colour, aromas, flavours and tannins of any given wine are determined.
The natural vinification process continues without any additives, the yeasts come from the grapes themselves; the whole process always remains under the winemaker’s watchful eye.
At the end of vatting, the run-off juice is drawn from the vat.
The remaining grapes are then gently pressed. We call the resulting juice “paradis”, this first wine is mild and sweet.
We rack the wines to clarify them, then mature them for several months in the cellar, in barrels or vats, giving them time to unveil their secrets.
As the wine matures, it fills out and becomes rich in complex aromas and flavours.
Finally, the wine is bottled without filtering; little or no sulphite is added, depending on the vintage.
In its crimson red robe, this elegant velvety nectar is seduction itself, with its floral and fruity aromas and flavours that include iris, violet and red fruit.
It improves with age and will take on spicy notes.
Well-suited to serving with poultry, roast meat, delicatessen meats and fresh cheese.
May be cellared for up to 10 years.
Servir à 14°.
A dense robe and ruby tints for this wine with rich aromas where wild cherry is at the fore.
A wine with a warm, full and fruity mouthfeel and mellow tannins.
Low temperature vinification in a spherical vat that we place in a cold room throughout maceration, vinification with no sulphites and the indigenous yeasts that are naturally present on the grapes.
Matured for 7 months in hogshead barrels (600 litres).
Alc. By Vol. 12.5°. Enjoy at any time.
We carefully select these cuvées and mature them in oak barrels for 6 to 8 months.
The breathability of the wood and its tannins contribute greatly to the final maturing of the wine.
The perfect match to meat in sauce, game, mutton, spicy cuisine and matured cheeses (blue, Munster).
Serve chambré, at 17 C.
Rich, powerful and balanced.
The robe is beautifully deep ruby red, the aromas are of ripe fruit (including blackcurrant and blackberry) which combine in the mouth with powerful tannins.
The cellaring potential is of 10 or more years.
A great partner to meat in sauce, leg of lamb and mature cheeses.
This wine deserves a little ageing to reach it peak.
Serve at 14°C.
We carefully select these cuvées and mature them in oak barrels for 6 to 8 months.
The breathability of the wood and its tannins contribute greatly to the final maturing of the wine.
The perfect match to meat in sauce, game, mutton, spicy cuisine and matured cheeses (blue, Munster).
Serve chambré, at 17 C.
A smooth and harmonious wine with red fruit aromas and flavours where blackcurrant and strawberry prevail.
Enjoy this wine with impromptu meals and barbecues.
Great with starters, white meat and medium cheeses.
May be cellared for 2 to 5 years.
Serve cool but not chilled at 12 to 13°C.
Keep your bottles horizontally in a dark room with a temperature of 14 ° to 16 °. Uncork the bottle one hour before serving. A light deposit is a natural part of the evolution of great red wines. Serve gently.
In cases of 6 or 12 bottles, mixed as required.
Prices are ex-cellar and inclusive of French taxes.
Payment: On order by French banker’s cheque including shipping.
The abuse or alcohol is a danger to health. Please enjoy in moderation.
Come and visit our estate, we will give you a tasting of our cuvées.
We can welcome groups of up to 30 at a time; Please tell us when you plan to visit.
Feel free to contact us for any further information.
We organise grouped deliveries in the middle and at the end of the year in several regions in France.
We will let you know the exact date about 3 weeks in advance.
For these deliveries, we cover shipping costs.
Come discover the area, you will taste our wines.
When they arrived in 1972, Louis and Renée took the estate in hand and gave it a new lease of life.
Claude and Christine, their daughter, joined them in 1978 after nursing studies for Christine and a DUT (2 years post age 18 qualification) in civil engineering for Claude.
Before returning to the estate in 2012, Romain worked in several vinegrowing regions both in and outside France following a wine and spirits BTS (2 years post age 18 qualification).
We will be delighted to welcome you to Domaine Grand Pré and present our wines to you.
You can find our wines throughout France, distributed by independent wine specialists, as well as on the wine lists of restaurants and bistros.
Outside France, you can find our wines in Great Britain, the USA, Denmark, Belgium, and the Czech Republic.
claude.zordan@infonie.fr
+33 4 74 69 82 19