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FOCUS ON... CHÂTEAU DES BACHELARDS

03/06/2021
Whatever one might think of organised religion, it’s hard for wine-lovers to deny that we have much to thank the monks for. You don’t have to look far into the wine history of the Old World to find the odd habit-wearer or two getting to grips with some grapes. And while it's always exciting in 2021 to find new winemakers shaking things up, it is also important to tip our caps in thanks to those who came before and laid the groundwork - winemaking being of course a process that owes much to tradition.

Our focus for June is Château des Bachelards. As per the introduction above, this is an estate with a long history. It was first founded in 1100 by the monks of Cluny, and despite the fact that the vineyard has been operating in one way or another for almost a millennium, there have only been three owners since those monks. That's not to say that things haven't come a long way - and today the woman in charge is Alexandra de Vazeilles.

In many ways Alexandra de Vazeilles could not be further from those monks who originally planted vines in this location. She was a viticulture and oenology graduate when she took over Château des Bachelards. She had studied in Chicago, and worked in the United States before heading to France and looking for the perfect estate to buy where she could fulfil her goal of becoming a winegrower. With no familial roots to Beaujolais herself, she initially thought she would end up in Provence, but after fourteen years searching for the perfect site (and working with some top quality French producers along the way) she fell in love with the terroir of the estate of Château des Bachelards. That's not to say that she sticks to what is 'usual' for the area - she has in fact joked that she does not really like Beaujolais wines… and this is why she makes her own.

It is this terroir that is the most important for Alexandra. This very special terroir - handed down over the centuries from the monks to all the way to Alexandra - owes a lot to the pink granite soils in the foothills of the Massif Central. These soils are highly acidic, and particularly suited to the Gamay grape. The vines on the estate are mainly Gamay, Viognier and Syrah, and very old - between sixty and one hundred years for some of the Gamay vines.

With fruit this exceptional, Alexandra chooses to keep the process simple and stripped-back, with a nod to the long history of winemaking from the ground she farms. There is no carbonic or semi-carbonic maceration used in the wine-making process, as well as no artificial yeasts. She has managed the impressive feat of having the estate gain both a certification in organic and biodynamic farming methods (it is the only domain of Fleurie, Saint-Amour and Moulin-à-Vent that holds both.) In short, the wines are made to a very specific expression of this estate alone; and to great success. Alexandra’s wines have been recognised worldwide. Her first vintage (2014) won at the Decanter World Wine Awards, and they have been highly scored and ranked in wine guides and publications ever since.

The wines are not the cheapest we carry here at Brompton - but they are truly exceptional, and the vineyard carries with it an amazing story. Do give them a try.

Moulin a Vent, 2015
This beautiful wine, made from Gamay, is a million miles away from the more mass-produced light wines that have contributed to the sometimes less-than-prestige reputation of Beaujolais in recent years. It is medium- to full-bodied, and presents impressive aromas of blackberries, black tea, slate, blueberries and sandalwood. Ready to drink now.

Moulin a Vent, 2015
Internationally acclaimed wine critic and journalist James Suckling hit the nose on the head when he described this Fleurie as "a fascinating red." The Fleurie is the standout wine in the Bachelards’ roster of fine wines, and in fact the prestige of Chateau des Bachelards harks back to a time when Fleurie was regarded more highly even than Gevrey Chambertin. The nose of this wine is floral and perfumed, and the flavours are dark and red fruits, with just a hint of spice.

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