Presentation
Located in the heart of Beaujolais, Domaine De Gry Sablon passionately cultivates Gamay on granite terroirs that give the wines an authentic and refined expression. This family estate produces renowned crus such as Fleurie, Morgon, and Chénas. Working in sustainable viticulture, the estate favors manual harvesting and traditional vinification in whole bunches, typical of Beaujolais, to preserve the fruit and elegance of the wines. Aging in tanks and barrels brings depth and complexity to the cuvées. The reds from the estate stand out for their finesse, their aromas of crunchy red fruits, and their silky tannins. An estate that embodies all the diversity and richness of Beaujolais.
Location
This cuvée is named after the manganese mines once exploited in Romanèche-Thorins. Traces of manganese still run through the soils, and its influence on the wine’s character is undeniable perhaps even responsible for the way these wines tend to “Pinote” (develop Pinot Noir-like elegance) with age.
Terroir
The estate’s vineyards are spread across 8 communes within the Beaujolais crus. Most vines are planted on slopes some extremely steep. Annual maintenance of the drainage ditches helps prevent erosion and preserves the health of these hillside plots.
This particular plot, Les Pondevaux, features pink decomposed granite (arène granitique) streaked with manganese veins a key marker of its identity.
In the vineyard
All vineyard work is carried out manually. In areas where it’s feasible, the soil is either tilled or left grassed over. The vineyard is farmed according to sustainable practices (lutte raisonnée), with a focus on stimulating the vine’s natural defenses.
Yield control is a priority, through short pruning, debudding, and green harvesting.
Harvest
Grapes are hand-harvested and sorted on a table before vinification begins.
Winemaking
Traditional Beaujolais vinification using 60% whole clusters and 40% destemmed fruit.
Maceration lasts 10 to 15 days, with pump-overs and punch-downs at the end.
Temperature-controlled stainless steel tanks enable vinification with little or no added sulfites.
Ageing
Aged for 6 months on fine lees, partly in stainless steel tanks and partly in oak barrels.
Natural cold stabilization precedes estate bottling.
Varietal
Gamay : 100%
Specifications
Age of vines : 65 years old
Serving
Serving Temperature: 16–18°C
Ageing potential
3 to 5 years
Tasting
Appearance: Deep ruby hue.
Aromas: Violet, black cherry, and spice.
Palate: Silky, well-balanced tannins with remarkable length. A wine that combines depth and finesse.
Food pairings
Perfect alongside:
Game terrine
Smoked ham
Beef Bourguignon
Grilled bavette steak
Charolais beef filet
Ribeye with shallots
And a hearty cheese platter
