Joyful and bright summertime beajolais begging for a chill.

Séléné ‘Cuvée de Printemps’ 100% Gamay, Beaujolais, FR After interning at Savoie’s famed Belluard and Beaujolais’s great Lapalu, ex-punk rocker Sylvère Trichard (infamous for sporting an iconic pair of overalls around the winery!) began his small winery with farmer and friend Elodie Bouvard in 2012. In Trichard’s tiny hometown of Blacé, they organically farm 4 hectares of grapes and vegetables harkening back to the mixed agriculture of the past. In the classic Beaujo style, Trichard uses carbonic maceration to ramp up the boisterousness of pure Gamay fruit; this is an energetic springtime red with the vicacity & power of a Ramones or Blondie banger. Skinny, scrappy & light on its feet, Cuvée de Printemps smacks of candied cherry & mincemeat (cozy stewed blackcurrant & baking spice) backed up by a whiff of fresh lil violets, a cutie bouquet for your sweetheart. Granitic mineral backbone, plush tannin & howling acidity, mad crushable & loves an indiscreet chill. Pairs weirdly perfectly with bougie mac & cheese, plastic glitter jewelry, vintage arcade games, & watching Clueless in bed.

PRODUCTION & DRINKING

Séléné is a wine project, but also an organic vegetable farm, harkening back to the mixed agriculture that was once the norm in Beaujolais. Started in 2012 by young vigneron Sylvère Trichard and farmer Elodie Bouvard, Séléné looks to connect with the land and produce something beautiful in the small town of Blace, Beaujolais where Sylvère grew up. Elodie oversees the organic vegetable farm on the property, while Sylvère organically farms 4 hectares of vines he took over from his uncle and also buys organic grapes from trusted neighbours that he turns into captivating wines of place.

Sylvère interned with Domaine Belluard (Savoie - extremely delicious) and worked at Domaine Lapalu (a Beaujolais master) before starting his own project. The wines go through semi-carbonic maceration, are aged in neutral vessels and are bottled with minimal or no SO2. Sylvère says, “the aim is to obtain wines that are more digestible, light and live, all to respect my environment, as well as the consumer. With this approach, I feel more artisan of the wine.”