Beaujolais Nouveau Jean-Claude Lapalu 2025 MAGNUM

Jean-Claude Lapalu is defined by the distinctiveness of the wines he produces.  He is a third-generation winemaker but only started his own domaine in 1996.  Previously, the family had been grape growers only and like many others in the region, sold the crop to the local cooperative.  The vineyards are old and now farmed with minimal intervention, allowing the grapes to express their full potential and give the most comprehensive expression of the granite terroir.  He uses biodynamic principles, natural ferments and virtually no sulphur save for a slight dose at bottling. 

His vision and dedication to the natural way eventually led to the revival of the soils which in turn led to the production of stand-out natural Beaujolais.  As well as the superb Nouveau, the best we have tasted, he also makes a range of delicious Crus, the best of which we also carry, his complex and full bodied single vineyard Brouilly, called Croix des Rameaux.

Beaujolais Nouveau Lapalu 2025, natural Beaujolais Nouveau, 100% Gamay, traditional whole bunch carbonic maceration.  Beaujolais Nouveau Lapalu is a juicy red wine with intense aromas of fresh fruit, floral notes and hints of spice. On the palate it is young, bright and light. A beautiful, perfectly balanced wine which we were amazed by a couple of years ago after having been very sceptical about, (ok let’s be honest, openly didn’t like) Beaujolais Nouveau in the past.  The Mag is cool and makes for a great celebration on Nouveau day or anytime you want a smashable red wine at your table.  Lapalu nouveau drinks very well in its first couple of years so no rush to open this one!

PRE-ORDER, THE LAW STATES THAT BEAUJOLAIS NOUVEAU CANNOT BE SOLD UNTIL THE THIRD SUNDAY IN NOVEMBER SO PLACE YOUR ORDER AND THE WINE WILL BE DISPATCHED FOR DELIVERY ON THURSDAY 20th – BEAUJOLAIS NOUVEAU DAY!

Beaujolais can be such a different beast to the bubble Gum flavoured Nouveau de Boeuf of the bad old days.

Jean-claude Lapalu.  The wines of Lapalu have a very distinctive personality.  Is this where the schist of the Côte de Brouilly touches the signature granite of Brouilly? The wines seems almost to inhabit a hypothetical halfway house between Beaujolais and Priorat.  Jean-Claude only uses indigenous yeasts and doesn’t use any sulphur during vinification, (there is only some added at the bottling and then only in very small quantities: 2gr/hl). These are biodynamic wines but without some of the less desirable aromas and flavours that can sometimes inhabit bio wines.  They are very clean and pure, full bodied and delicious examples of Gamay.

Beaujolais is a serious wine, made from one of the world's best red grapes, Gamay. Cru wines are now very much in vogue and can be seriously textured wines of depth and complexity which can age a long time. None more so than Brouilly Lapalu, a veritable Cru among Crus from 60-80 year old vines in Brouilly. Grapes are hand-picked and sorted, loaded by conveyor to avoid damage, and given neither SO2 nor cultured yeasts during the fermentation.  During the 8-10 days maceration, a wooden grill is used to enhance extraction. The wine stays at least half year on its fine lees gaining power and complexity. And yet the Brouilly are neither heavy nor clumsy and one could easily imagine them ageing ten to fifteen years.

Jean Claude also makes the best Nouveau we have ever tasted.  Normally this is wine which we do not vote for its gimmickry.  However, smaller, natural growers are changing the approach and quality of this previously vacuous wine.  Last years Nouveau from Lapalu was a triomph and made us change our mind!  Very limited quantities of the Beaujolais also seems like a good sign.  It is a lovely juicy Gamay made naturally, we have to embrace that!