Anne et Jean Francois Ganevat Madelon 2021

The perfect convivial cuvée for an aperitif with charcuterie.

Gamay

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Black Fruit and Pepper / Spice, Sweet Spice and Leather / Earthy

BODY: Medium -
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium -
ALCOHOL (%): High (More than 14%)

Origin: Jura, France

Grape Varietals:
Gamay

Winemaking:
Biodynamic, No fining, and No filtering
Crushed, Carbonic Maceration, and Wild yeast

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Charcuterie platter, chorizo, cured meats

ASIAN FOOD PAIRING
Claypot chicken, San Lou Mi Fen, Nasi Lemak

Domaine Ganevat

Jean-François Ganevat represents the 14th generation of vignerons of his family in Rotalier, in the south of Jura. After years working as the cellar master of Jean-Marc Morey in Chassagne-Montrachet, he took over his family’s estate in 1998

Description

Anne et Jean François Ganevat Madelon 2021

Grape Varietals & Region: A blend of Gamay and Jura grape varieties, from Jura, France.

Taste Profile: A nose with notes of black fruits, forest floor and soft spices. Eminently drinkable. The perfect convivial cuvée for an aperitif with charcuterie.

Winemaking Process: Natural vinification: semi-carbonic maceration with temperature control (12-14°C), maturation in barrels that have seen several wines, bottled without fining or filtration. No added sulphites.

Bright & Easy Reds

Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early

These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction

Carbonic Maceration

Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes ferment from the inside out. It traditionally requires an environment full of CO2, some winemakers allow a percentage of crushed grapes to ferment & release the CO2.
While a natural process, it has been adopted as a stylistic choice to make wines fruiter & soften their tannins