Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.根據香港法律,不得在業務過程中,向未成年人(18歲以下人士)售賣或供應令人醺醉的酒類。

Winemaker Box - Jean-Claude Lapalu - SOLD OUT

Winemaker Box - Jean-Claude Lapalu - SOLD OUT

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Lapalu is one of the pillar winemakers of Beaujolais, playing an important role in the Beaujolais Renaissance: to respect traditions while pushing the envelope. 
Lapalu’s father and grandfather were grape-growers and, as was common back in those days, they sold their grapes to local cooperatives. Until 1995, when Jean-Claude started his domaine bottling his own wines. 
Farming the same 9 family hectares in the southernmost Cru of Brouilly, Lapalu’s domaine is gifted in old vines, many of which are between an average of 50 and 100+ years old. Since the 2010 vintage, the domaine is certified organic through Ecocert and biodynamic methods have also been incorporated. Vinification varies by cuvée (carbonic vs. semi-carbonic) and his cuvées show how years of experimentation and curiosity lead to evolving tastes. 

Beaujolais Villages Blanc 2018, Chardonnay 

Apple, pear, tropical fruits and white flowers aromas. Well-balanced acidity and good length. Very refreshing.

Beaujolais Villages Tentation 2019, Gamay

Carbonic maceration, 10 months in old barrels. Light bodied, fresh and juicy. Red fruits, cherries, strawberries and raspberries.

Brouilly 2019, Gamay

Carbonic fermentation, aged 5-6 months in tanks. Black fruits, dark chocolate and candied orange peel. Intense and lingering finish, slightly spicy.

Eau Forte 2017, Gamay 

Carbonic fermentation, aged 6 months in old barrels. Ripe red berries, exotic spices, and pungent flowers backed up by a smoky mineral element. Smooth texture, gently tannic finish.

Beaujolais Village Le Rang du Merle 2017, Gamay

Semi carbonic maceration for 3 weeks in whole bunch. Aged 9 months in barrel. Overripe dark fruit, plum compote and Asian spices. Full-bodied, rich and layered with fine tannin.

 Alma Mater 2014, Gamay

Carbonic fermentation in concrete vats with whole clusters. Aged 7 months on skins in amphora. Dark cherry aromas and flavours. Structured and detailed.