‘Tres vielle’ indeed! These vines are 80 years old at least, giving a Beaujolais of incredible depth and sinew. Carbonic maceration is the process that usually gives Boje its bubblegummy notes – they’ve toned that way down here. It’s still characterful, but with the structure for ageing, too. It’s been aged in cement for eight months, saving it from unnecessary oakiness, but allowing it to settle into its stride.
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Winemaker: Anita Kuhnel
A longtime lover of wine, and tirelessly passionate about her wine, Anita spends her days in the continual pursuit of the best wines she can manage. Originally from Mâcon, she now makes exceptional Beaujolais, priding herself on producing wines that respect terroir and quality of fruit equally.
“The very ripe black cherries on the nose lead into a concentrated and rather tannic Beaujolais that, thankfully, also has bright acidity and leaps across the palate. Long, polished finish suggests this has very good aging potential. Drink or hold.”
Full price $50.00 from the winery on 9 October 2019.
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- Alcohol by Vol.
- Bottle Vol
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From the producer
Planted for almost a century on the prestigious granitic hillsides of "Caves", this plot is the pride of Domaine Anita. Its robe is deep, heralding a racy nose, with aromas of black fruits and macerated fruits. The superb tannic concentration is solid, rich, rich. The harmony of the whole is remarkable.
Oh Beaujolais, how we love you! Known for growing the delicious Gamay grape, this French wine region is located just north of Lyon. While administratively considered part of the Burgundy wine region and the climate here is close to the Rhône - the wine is unique unto itself.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Braised shoulder of lamb
- For the lamb:
- 500 g greens, such as white cabbage, Savoy cabbage, Brussels tops or cavolo nero, leaves separated, stalks finely sliced
- 1 large bunch fresh rosemary
- 2 kg quality shoulder of lamb
- olive oil
- sea salt
- freshly ground black pepper
- 1 bulb garlic, unpeeled, broken into cloves
- For the smashed veg:
- 750 g potatoes, peeled, cut into large chunks
- 3 large carrots, peeled and cut into small chunks
- ½ large swede, peeled and cut into small chunks
- 75 g butter
- For the sauce:
- 1 tablespoon flour
- 500 ml organic chicken or vegetable stock, hot
- 2 heaped tablespoons capers, soaked, drained and chopped
- 1 large bunch fresh mint, leaves picked
- 2 tablespoons red wine vinegar
- In this recipe I'm going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I'd like you to buy quality local lamb that's had the appropriate amount of hanging time. I'm going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the tray. You can make this at any time of year served with any seasonal veg.
- Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.
- When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the swede easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tinfoil and keep warm over a pan of simmering water.
- Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest. Put a large pan of salted water on to boil for your greens. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes.
- Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a jug. Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!