100% biodynamically cultivated Gamay by Séb Morin & Maï Lam in the Beaujolais. Grapes are hand-harvested from a 70+ year-old plot on sandy granitic soils before whole-bunch long maceration and slow pressing to fiberglass. Spontaneous fermentation and aging all in fiberglass for 1 year. Bottled unfined, unfiltered, no additional SO2. 12.5% ABV 

Sébastien Morin

In the early 2000s, a chance encounter with Jean-Marc Brignot changed everything for Sébastien Morin. What started as a friendship turned into an apprenticeship of sorts, with Morin spending years traveling from his desk job in Paris to the Jura, working harvests and absorbing Brignot’s singular, almost mythic approach to winemaking. Long nights at the press, hands-on learning, no shortcuts. It’s a lineage you can feel, even if Morin has since carved out something entirely his own.

By 2015, he made it official, settling in the southern Beaujolais village of Saint-Étienne-des-Oullières. Séb farms just 1.5 hectares of old-vine Gamay planted on sandy granitic soils. It’s small. Intentionally so. Working at this scale means total intimacy with the vines, being able to respond to every shift in weather, every challenge of the growing season, every subtle variation across parcels.

The farming is organic, with strong biodynamic influence, using herbal teas in the vineyard, an emphasis on soil vitality, and a clear respect for the ecosystem as a whole. Everything is done by hand.

In the cellar, the approach mirrors what he learned in Jura: patience, gravity, and restraint. Long macerations, slow pressing, native fermentations, no additives of any kind. Nothing is rushed, nothing is forced. The wines are guided, not constructed.

What comes through in Morin’s wines is a kind of quiet intensity. They’re not loud or showy, but they carry depth—pure Gamay fruit layered with earth, spice, and a subtle wildness that never tips out of balance. There’s structure here too, a result of those extended macerations, giving the wines shape without heaviness.