From the most northern Beaujolais Cru, as well as one of the smallest. Known for soft, floral and fruit driven wines. Gamay vines are planted on sileceous clay on gentle, east-facing slopes that run up to the village church in Saint-Amour. The grapes are partially de-stemmed before going into separate vats and they are left to bubble away for 10 days, during which time carbonic maceration takes place, before going to press. Master blender Samantha Bailey selected three different cuvées for the assemblage, each bringing a specific character to the blend combining fruit, structure and finesse. A wine that offers delicious wild strawberry fruit aromas with berry flavours backed up by a touch of savoury liquorice providing complexity and a lasting finish. Delicious with roast lamb or herb-laced lamb burgers, cold meats and soft cheeses.