Domaine Emmanuel Sainson - Vin de France - Cuvée 1949 - Red - 2023

Wine:

Sourced from very old vines planted between 1936 and 1950 across four Juliénas terroirs, the 2023 Red Vin de France Cuvée 1949 redefines what Beaujolais can achieve. Dense and powerful, with rare finesse, it showcases intense notes of black cherry—a signature of late-harvested, perfectly concentrated Gamay. On the palate, it balances remarkable freshness with a refined, expansive structure. Aging in terracotta jars enhances its seamless texture and underscores its extraordinary aging potential—this is a wine built to evolve beautifully over 30 years. Its complexity rivals some of the finest wines from the Côte de Nuits or the Rhône Valley. Rated 96–98/100 by the Selection Committee.

Vinification:

Hand harvested, 100% destemmed. Fermented for around 3 weeks in vats. Aged for 9 to 12 months in terracotta Tava amphorae. Production of 3,400 bottles.
75-year-old vines on 4 Juliénas terroirs, mainly Haute-Combe, planted in 3 years: 1936, 1950 and 1949 (the year chosen to name this wine).

Color:

Shiny, dark purplish-red, almost black.

Nose:

Deeply concentrated, this wine offers an impressive aromatic profile with notes of black cherry, showcasing the intensity of Gamay from very old vines.

Palate:

Refined and precise, it delivers both breadth and length, with a remarkable freshness that balances its richness and power. The seamless structure, combined with its depth and complexity, points to extraordinary aging potential for decades to come.

Temperature:

Decant 2 hours before serving at between 14 and 16°C.

Food and wine pairing:

Beef Bourguignon, game birds, rack of lamb, roast free-range poultry, confit pork cheek.

Cellar aging:

From now until 2053.

Meet the new rising star of Beaujolais! Originally from Volnay, Emmanuel Sainson made his mark in Juliénas in 2023, setting the stage for his success. His secret lies in the use of very old vines, combined with exceptional winemaking skills and a unique approach to aging in terracotta—avoiding both wood and concrete.

Still under the radar, this emerging talent was quickly identified by our sommelier and Selection Committee member, Christian Martray, who is based in the region.