Presentation
In the heart of Beaujolais, Château Blaceret Roy is a historic estate where tradition meets modernity to produce wines of authentic character and finesse. Planted on classic granite soils, the vineyard is ideally suited for Gamay, the emblematic grape of the region. The estate embraces a sustainable approach to viticulture, favoring careful soil work and minimal chemical intervention to respect the natural balance of the land. Manual harvesting ensures rigorous grape selection for each vintage. In the cellar, vinification follows traditional Beaujolais methods, notably semi-carbonic maceration, which enhances fruit expression and suppleness. Some cuvées are aged in oak barrels, adding structure and complexity. The wines stand out for their freshness, elegance, and vivid red fruit and spice aromas a true expression of Beaujolais.
Terroir
Granitic soil
In the vineyard
Traditional goblet pruning, suited to Gamay vines in warm, sun-exposed regions.
Harvest
Manual or machine harvesting depending on vintage and maturity, ensuring healthy grapes.
Winemaking
Low-temperature semi-carbonic maceration to preserve the Gamay’s delicate floral and fruity aromas.
Ageing
Aged in stainless steel vats to retain aromatic freshness and varietal expression.
Varietal
Gamay : 100%
Specifications
Age of vines : 40 years old
Serving
Serve slightly chilled, between 13 and 15°C.
Ageing potential
2 to 3 years
Tasting
Made from Gamay, this wine stands out with its deep violet-red color. The nose opens with fruity aromas of cherry and blackcurrant, typical of the varietal. As it matures, the bouquet evolves toward spicier notes, revealing hints of musk, truffle, and forest floor. A wine that combines immediate charm with ageing potential.
Visual appearance
Intense violet-red
At nose
Cherry, blackcurrant, evolving with age into musk, truffle, and underbrush
On the palate
Fruit-forward at first, gaining spicy, earthy complexity over time
Food pairings
This wine pairs wonderfully with hearty meat dishes such as roast lamb, grilled beef, or duck confit. Its evolving character makes it a fine match for rich, flavorful cuisine.