2016 Anthony Thévenet 'Cuvée Julia' Cote du Py
Vine age; 80 - 93 years old
'Cuvée Julia' sees its 2nd vintage in 2016. Named after Anthony's first daughter who was born the same year of Thévenet's first release from the famed Cote du Py.
Elevated at 260m on crumbling granite and schist soils, Gamay is again picked as bunches for carbonic maceration of 20 days in concrete vats, here it completes full natural malolactic fermentation.
The resulting wine is aged in old 225L Hogsheads for 7 months before being sent to bottle without fining, filtration and finished with less that 10mg/l of SO2 added.
About Anthony Thévenet
Alongside the likes of Justin Dutraive, Pierre Cotton, Yann Bertrand, Jules Metras and Keke Descombes; Anthony Thévenet forms part of the young new guard of vigneron, defending the purity of Cru Beaujolais.
Neighbour to Domaine Lapierre and Jean Foillard in Villié-Morgon, Anthony Thévenet stands proud amongst the 40-153 year old vines he inherited from his late grandfather in 2010 in the small town of Douby.
That same year he began working alongside Jean Foillard & George Descombes in the vineyard and in the cellar as their apprentice. While Thévenet released his first vintage in 2013, he has honed his skills and passion for vin naturel for almost 7 years in the presence and guidance of Decombes and Foillard...
All fruit is hand-picked and hand-sorted directly in the vineyard, anything unworthy is then thrown to mulch. Depending on vintage, gravity fed fruit sees carbonic maceration as bunches for anywhere between 8-25 days. Wild fermentation and maturation are carried out in either old large format oak or concrete vats and always finished without correction, unfined and unfiltered.
Along with much of central France, Beaujolais saw an aggressive bout of scattered hail in 2016 which devastated most of the appellation, but especially destructive towards Fleurie, Chiroubles and Morgon.
By the end of September whilst temperatures rose, it was clear that 2016 would be a classic vintage, producing wines with good depth, healthy acidity levels and noteworthy balance. The problem, of course, is that in many instances there simply wouldn’t be much of them.