This wine showcases the intensity and concentration that comes from ancient granite soils and Jean-Baptiste's global winemaking experience. Unlike lighter, more commercial Beaujolais, this displays deeper fruit concentration with black cherries and plum, plus chunkier upfront tannins that evolve into a silky finish. The terroir-driven approach and small 2.5-hectare vineyard size allows for meticulous attention to detail that many larger Beaujolais producers cannot achieve.

Jean-Baptiste's vintages across Australia's McLaren Vale, California's Sonoma, and Northern Rhone have given him a global perspective on gamay's potential. His work with renowned producers like Yves Cuilleron in Northern Rhone particularly influences his approach to extracting intensity and structure from gamay. This international experience allows him to craft Beaujolais with more complexity and concentration than traditional carbonic maceration methods typically produce.

The wine's medium body and earthy, savoury character make it perfect for roasted poultry, grilled lamb, or mushroom-based dishes that complement its granite soil minerality. The raspberry and redcurrant notes pair beautifully with duck breast or pork tenderloin, while the textured tannins can handle heartier fare like coq au vin. Its silky finish also makes it excellent with aged cheeses like Comte or Beaufort from the nearby Alps.

The ancient granite soils of Mont Joly provide excellent drainage and force the gamay vines to dig deep for nutrients, concentrating flavours and adding mineral complexity. Granite's slow heat retention helps maintain acidity while allowing full phenolic ripeness, creating the wine's distinctive balance of intensity and elegance. These soils are particularly prized in Beaujolais-Villages appellations as they produce more structured, age-worthy wines compared to the sandier soils found in basic Beaujolais.

Serve slightly chilled at 14-16°C to highlight its fresh fruit character while allowing the textured tannins to show their structure. While delicious now, this concentrated style will benefit from 2-3 years of cellaring to fully integrate its chunkier tannins into that promised silky finish. The 2023 vintage's youth means it's currently showing primary fruit flavours, but will develop more complex earthy and spice notes with proper storage.