Domaine Saint-Cyr
Traditions Trailblazers
This inspirational drinking takes you to the south of Beaujolais via a 4th generation grower steering his great grandfather’s plantings into the next era.
Family roots and humble ideas with a big energy.
Domaine Saint-Cyr winemaker Raphaël Saint-Cyr has been on a quest for healthier vineyards and soils, converting everything in the estate to organic viticulture.
He’s now custodian of another 7ha in the nearby Crus, 5ha in Chénas, 1ha in Morgon and 1ha in Moulin-à-Vent. A spiritual beacon for the area, the results you see in your glass are also driving nearby growers to change their approach, with many like-minded neighbours now committed to bringing more environmental balance to their own vineyards.
Fresh & Youthful
Our favourites of Gamay and Chardonnay take centre stage, alongside the Sauvignon Blanc that Raphaël fell in love with while making wine in NZ.
A testament to the ongoing commitment to hands-on practices, all these vineyards are nurtured and worked by the family. The real deal is made in synergy with the surrounds.
The cuvées are split into single-vineyard parcels to bring the uniqueness of each site to the fore, named in a nod to their terroir.
Fermented with natural yeasts in concrete tanks and aged in old barrels for 12 to 18 months, they’re beaming with youthful exuberance, while the Cru wines look like they could live for years.
Cold carbonic maceration has become Raphaël’s cool fingerprint, with nothing added in the winemaking process apart from a whisper of sulphur just before bottling.