Chateau de Grand Pré - 'Speciale' Fleurie, Beaujolais, France (2023)

TASTING NOTES

The nose is spicy, with vibrant cherry, raspberry fruit, and sweet liquorice. On the palate, it is dense and rich yet not heavy, with lively cherry and plum fruit, a fine spicy note, and a subtle sweetness to the acidity. It has weight but also elegance, with a grainy, chalky edge to the fruit. 

90-year-old vines. A long, slow carbonic maceration of over 30 days at low temperatures, followed by élevage in 10-year-old demi-muids.

Romain Zordan began his winemaking journey in 2012 when he inherited half of the family domaine, while the other half went to his cousin, Yan Bertrand. Château de Grand Pré had previously been in the hands of his father, Claude Zordan, who introduced organic practices to the vineyard in 2000. The domaine primarily consists of 6 hectares in Fleurie, with an additional 2 hectares in Morgon.

However, Romain’s winemaking experience began earlier, between 2007 and 2009, when he managed a small domaine in Fleurie using rented grapes, including those from Yvon Métras. After several years of traveling and gaining winemaking experience in Burgundy and abroad, he met Jean-François Ganevat in 2012, who soon became his mentor. Ganevat even purchased finished wines and grapes from Romain when expanding his own range.

Romain is a strong advocate of Jules Chauvet’s philosophy, and this influence is evident in his wines. The grapes are handpicked before undergoing semi-carbonic maceration with whole bunches for 15–20 days at low temperatures. The natural fermentation is left undisturbed, with no remontage or pigeage taking place. Once fermentation is complete, the wines are transferred to 8-year-old barrels or concrete tanks and aged for approximately 8 to 10 months, depending on the cuvée and vintage. Unfiltered and unfined, the finished wines are bottled according to biodynamic principles. Sulphites are used minimally and only when necessary.