Domaine Cedric Vincent Beaujolais Rouge 2010
Beaujolais Rouge is partially de-stemmed . The wines undergo primary fermentation at low temperatures. Each cuvee is divided for vinification: 85% in stainless steel (14–21 days), 15% in wood cuves (18 days).
Gamay grape. As a young man, Andre Guillard wanted to become a vigneron, working the family domain in the southern end of the Beaujolais, in the village of Pouilly-le-Monial. Since production was small, there were only enough resources for Andre's father and brother to farm it. Accepting the situation as it stood, he became a baker, but his dream never died. At the ripe age of fifty, Andre was finally given his chance to be part of the domaine. His grandson, Cedric Vincent, was just a tot, but the two were quite close. Cedric's parents were going through a divorce, but early memories of longing to join his grandfather in the vineyards brought the young Cedric solace.