Séléné, Rosé, 100% Gamay, Beaujolais, France This electric fruit punchy rosé is made using grapes from a plot within the Beaujolais-Villages appellation owned by head winemaker Sylvère Trichard as well as purchased fruit from another natural winemaker in Vaux-en-Beaujolais, whose plot happens to be outside of the formal Beaujolais appellation, hence its designation as a Vin de France (which is way more badass anyway). Light-bodied & crystalline on the palate, Séléné’s rosé is made using the direct press method, then fermented in fibreglass vats, unfined & unfiltered, with merely a sprinkle of sulphites to help stabilize this natty bb on its translatlantic journey from France to Canada. This rosé is a rabble-rousing little rebel, with dyed hot pink hair it cuts itself with safety scissors, the curator of heartbreaking, life-changing homemade mixtapes, a weirdly fast runner, all cherry chapstick, muddled basil & strawberry fruit roll-up. This is a rosé that somehow just tastes cold, it is so innately refreshing, nervy and intense. We truly cannot imagine a single situation that wouldn’t be enhanced by this presence of this delicious pink Gamay; it’s probably best to keep a bottle in your tote at all times, like, you never know…

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.”