When Andrew Nielsen, originally from Australia, was traveling the world because he worked in advertising, he had an epiphany. While drinking a bottle of Dujac Clos de la Roche (famous Burgundy wine), he decided to learn everything about winemaking and eventually to make his own wine. With some luck, Andrew ended up in the capital of Burgundy called Beaune and started working with some growers who owned parcels that are usually overlooked. He basically buys fruit from different growers, who are willing to experiment, and makes wine with their grapes in his cellar in Beaune. More recently, he expanded his sources to Beaujolais and the Mâcon.
The grapes for this red wine come from Lancié, which many consider an almost "Cru" region, as it is very close to Morgon and Fleurie. The vines grow on broken down granitic soil and are hand-harvested. They are placed as whole clusters in concrete vats with a small amount of foot crushed berries to release some juice. They keep the wine under CO2 cover in the typical Beaujolais style, which is called carbonic maceration. After a week, the wine is pressed, and it finishes fermentation in old Pinot Noir barrels and aged for 5 months. With a tiny bit of spritz and some very juicy licorice and cherry flavors, this wine is brilliant with many cold cuts and salads or even sushi.