Let’s learn about Kermit Lynch Beaujolais legacy, dubbed “the Gang of Four”
For many of us, France is where it starts in wine, and for many, it starts with Beaujolais! After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in the quality of wines from Beaujolais and an increased interest and appreciation for the Beaujolais AOP encompassing all ten northern cru appellations and surrounding communes – 38 in total.
The crus of Beaujolais, each expressing the unique terroirs of the region, are brought to life through the Gamay grape. Unlike the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite with pockets of blue volcanic rock. This distinct soil composition contributes to the wines’ unique flavor profiles. The primary vinification method, carbonic maceration, further enhances the wines’ character. In this process, whole grape clusters are placed in a tank, allowing fermentation within each grape berry, resulting in wines with vibrant fruit flavors and a soft, approachable structure.
Like many Beaujolais vignerons’ easy-going and friendly nature, the wines have a lively and easy-drinking spirit. They are versatile at the table but match particularly well with artisan pork sausages and charcuterie. Though often considered a wine that must be drunk young, many top crus offer great aging potential.
Ah, the Crus of Beaujolais. The crus of Beaujolais are categorized into three styles, and each style is a little bit different. There are three crus that are the fruitiest: Brouilly, Régnié, Chiroubles. There are the crus that are still fruity, but with a little more structure, maybe elegance: Saint-Amour, Fleurie, and Chénas. Then there are crus that are a little more structured: Côte de Brouilly, Morgon, Juilénas, and Moulin-à-Vent.
Are you curious to understand more? Delve into our Kermit Lynch Beaujolais offerings by contacting your Cork Distributors liaison or marketing@corklv.com to discover our exceptional offerings in stock now exclusively in Northern Nevada.
