Maison Jean Loron Saint Amour Domaine des Billards 2016
- Medium bodied
Beautiful Beaujolais needs no introduction but if you aren’t familiar with the gamay grape, Saint Amour’s name tells you all need to know – ‘Holy Love’. And at the ‘Fo we’re big fans of worshipping weekly, or at least whenever we can get our hands on the stuff. This particular example packs 93 points and three gold medals beside its rounded, generous palate and flavours of strawberry and raspberry. Crafted by a producer with over 300 years in the Beaujolais game, this wine will bring you to your knees every time.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Gamay Noir
- Serving Temp.
Located on the south-east mid-slope of the Saint-Amour vineyard in the lieu-dit of “Les Billards”. Piedmont soil and old alluvial deposits; heavy clay with some areas over very deeply weathered granite.
Traditional maceration then partly aged in barrels as well as in casks and cement vats for a minimum of six months.
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...
Slow-cooked rabbit stew
- 140g prunes
- 50ml brandy
- 50g soft brown sugar
- 2 rabbits, jointed
- plain flour, for dusting
- 1 tbsp vegetable oil
- 3 rashers smoked streaky bacon, sliced into thin strips
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 garlic clove, crushed
- 2 thyme sprigs
- 1 bay leaf
- 150ml red wine, the best you can afford
- 250ml chicken stock
- chopped parsley and wild rice, to serve
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.