A fresh, lively Gamay from Hervé and Adeline Ravera's steep vineyards in Marchampt. Bright red cherries and raspberries lead the way, with earthy undertones and a touch of spice. Light on its feet, with juicy acidity, gentle tannins, and a refreshing finish. Made with whole-cluster fermentation and minimal intervention, this is an expressive, easy-drinking red that should be especially good with a slight chill.
Hervé Ravera
In 2007, Hervé Ravera left behind a career in nursing to pursue a life working with the land. He settled in Marchampt, a small village in the hills west of Mont Brouilly, where he purchased an old farmhouse surrounded by only two hectares of pristine Gamay vines.
The vineyards sit on steep, south-facing slopes at elevations approaching 500 meters, rooted in ancient volcanic soils scattered with stones. It's a challenging place to farm, and Hervé has never been interested in making the job easier at the expense of the land. From the beginning, he's farmed organically, embracing biodynamic practices and working without tractors or heavy machinery. For years, he plowed with the help of his horse, Reggae Nights, while much of the remaining work was done by hand, sometimes with nothing more than a pickaxe.
In the cellar, whole clusters of Gamay ferment spontaneously, generally with around ten days of semi-carbonic maceration. There's no temperature control, pumping over, or punching down, and Hervé avoids oak entirely, preferring concrete and other neutral vessels. He still uses a massive century-old press attached to the farmhouse. The work is deliberately simple, but there's nothing careless about it. Hervé pays close attention to every detail while resisting the urge to interfere unnecessarily.
The wines reflect both the unusual character of this high-altitude corner of Beaujolais and Hervé's thoughtful approach to making them. They have bright acidity, fragrant fruit, and a distinctly savory character, often with more structure and depth than their modest alcohol levels might suggest. There's a freshness to them that's immediately appealing, but they're also wines that reward a little attention and can develop beautifully with age.
What makes Hervé's work especially admirable is the amount of effort behind wines that feel so natural and unforced. He's spent nearly two decades learning his vineyards, questioning conventional wisdom, and finding his own way of doing things. Together with his wife Adeline, he's carrying that work forward, making some of the most individual and rewarding Gamay in Beaujolais.
