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Domaine Antoine Sunier Regnie "Montmerond" 2019

It was love at first sight during our tasting

Gamay

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Red Fruit and Floral, Sweet Spice and Leather / Earthy

BODY: Medium
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Beaujolais (Fleurie, Morgon & More), France

Grape Varietals:
Gamay

Winemaking:
Organic
Carbonic Maceration, Whole Bunch, Wild yeast, and On Lees Ageing

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Terrine, Aged Cheeses, Cheese based pastry & pasta

ASIAN FOOD PAIRING
Thai Basil Chicken, Vietnamese Pho, Prawn Noodle

Domaine Antoine Sunier

Antoine Sunier started his domaine in 2014, focusing on organically farmed vineyards, carbonic maceration, and minimal intervention. Antoine Sunier is the younger brother of Julien Sunier, who is also one of Beaujolais top young growers

Description

Domaine Antoine Sunier Regnie "Montmerond" 2019

Grape Varietal & Regions: 100% Gamay from 60 years old vines certified organic, planted on a shallow granitic soil with a lot of stones at 350 meters of altitude, facing South. Plot of 1.3 ha which is thus on the lieu-dit named Montmerond

Taste Profile: Notes of amarena cherry, raspberry, a hint of leather and soft spices. Superb palate, velvety and long, perfect tannins/acidity balance, it's already delicious but be patient, it will age superbly

Winemaking Process: Carbonic maceration for 10 to 15 days, soft horizontal pressing for one day. Maturation on fine lees for 12 months, in old Burgundy barrels that have seen several wines. Blending for one month. Bottled at the Estate without fining or filtration

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