France Gonzalvez, St Julien
France Gonzalvez started out with 0,5 hectares in Brouilly at the age of 25. This fabulous, talented and focused young woman has her stuff together. While taking care of her vines, she also worked full-time in a restaurant and little by little she kept on purchasing more vineyards.
Eventually, France was a full time winemaker managing 6,5 hectare. Her parcels spread over 4 villages: St Etienne La Varenne, St Etienne Des Oullières, Le Perreon and Blacé. She benefits from the diversity of the different terroirs – sand, granit and marl – although it doesn’t make her work easy.
Before she started by herself she did a fair share of practicing with Xavier Benier in Beaujolais. She just loved his work and wanted to follow his trail. So making wine with passion and working organically in the vineyards has been a matter of course from the start in 2008. France loves the fact that one has the privilege to control the whole process, from vine to wine.
In 2017 France made her last vintage.
Her wines are charming and straightforward, generous, fruit driven and of course; lovable.
2017 Ceuillette
Soil: Sand and granit from St Etienne La Varenne and St Etienne Des Oullières.
Grape: Gamay
Appellation: Vin de France (she skips the AOC, not only to have her name on the label)
Age of Vines: Planted 1967-1977
Yields: 25-30 hl/ha
Vinification: Carbonic and semi-carbonic maceration for 3 weeks, then aged in concrete tanks.
Bottled in the beginning of March 2018.
2017 .G Beaujolais Villages
Soil: Granit, 500 m altitude on the upper slopes of Blacé.
Grape: Gamay
Appellation: AOC Beaujolais Villages
Age of Vines: Planted 1947-1967
Yields: 25-30 hl/ha
Vinification: Carbonic and semi-carbonic maceration for 20 days, then aged 2/3 in concrete tanks and in 1/3 old wood. Bottled in the beginning of March 2018.
2017 Côte de Brouilly
Soil: Marl and granit in Le Perreon.
Appellation: AOC Côte de Brouilly
Grape: Gamay
Age of Vines: Planted 1967
Yields: 25-30 hl/ha
Vinification: Carbonic and semi-carbonic maceration, then aged in concrete tanks and old wood. Bottled in the beginning of March 2018.