Clos Saint Jean, Cote Roannaise Tradition, Loire, France

Joël Lapalue gave up his herd of unprofitable Charolais cattle, bought a smallholding named Combe and decided to become a wine maker, it wasn't long before his sons joined him, Richard and Frédéric.

Richard originally set out to be a banker but before joining his Father he was herding goats in Aveyron, once at Combe he invested in Lacaune goats and the domaine specialises in making fromage de Brebis, in addition the manure is used as organic fertiliser. 

Frédéric is responsible for making this juicy Gamay. Originally a hairdresser he soon gave it up to join his father and brother. He operates under a different domaine name to his brother and works with Gamay and Chardonnay. These Gamay grapes are destemmed and are macerated for 4 days before fermentation occurs, using only wild yeasts fermentation takes place in cement and stainless steel tanks before being bottled unfined and unfiltered. Frédéric holds these bottles back a year to age.

Even though Cote Roannaise is classed as being in the Loire valley it is so far south that it is in fact closer to Beaujolais and only Gamay grapes are used which is again more attuned to Beaujolais. Joël Lapalue was in fact the first organic farmer in the appellation and the only one until 2003.