"Ray Nadeson had only ever made wine at Lethbridge until a unique opportunity presented itself in 2022. Friend and previous Lethbridge vintage cellar hand, Beaujolais native Philippe Viet, offered him a small parcel of 100-year-old, biodynamically farmed Régnié fruit to do with as he chose. So, Ray hopped on a plane in time for vintage and made Cru Beaujolais the Lethbridge way.
As is Ray’s norm, ferments were cool and spontaneous with extended contact with skins and gentle cap management. The fruit was picked by hand and fermented with partial carbonic maceration using a layered fermentation process of crushed and whole bunch (20%) fruit. After a short maturation at Viet’s domaine, the wine was transported (temperature-controlled, of course) back to Geelong to finish its maturation in barrel. It was bottled under screwcap in August 2023.
Ray's first foray into flying winemaking has proved successful, with the man himself telling us: “The quality is looking excellent. There are lovely, concentrated fruit flavours, making for a richly flavourful wine.” He’s right on the money; this has pretty red fruit, blossom and floral aromatics with an almost Nebbiolo-like lift. Then, there’s lovely crunch to the palate, with vibrant red berry fruit and a touch of cherry liqueur generosity on the close. Lovely." - Bibendum
Organic
Vegan-friendly
Qualifies for 10% discount in a straight dozen
