These young brothers, Pierre-Maxime, Jean-Baptiste and Jean-Michel, run their family domaine which they are in the process of transforming. Jean-Baptiste is also vineyard manager for the Joseph Leflaive estate in the maconnais.
They advocate a minimum use of sulphur and produce organic grapes, the result is a rich, fruit-driven, delicious Saint Amour.
Beaujolais is almost always a winner with French charcuterie such as patés, terrines, rillettes and saucisson sec and with white-rinded cheeses such as Brie and Camembert (provided they’re not overripe) but it’s a highly versatile wine that can easily take you through a meal where people are ordering different things
