Kewin Descombes Cuvée Kéké Beaujolais 2022

Kewin Descombes, often affectionately known as "Kéké," is a rising star in the Beaujolais wine region of France. Born into a family with deep roots in winemaking, Kewin is the son of renowned winemaker Georges Descombes, a prominent figure in natural wine. Kewin produced his first vintage at 21 in 2013 and has become a significant player in the natural wine movement.

Kewin began his winemaking journey by renting 1.15 hectares within the Beaujolais appellation and 1.6 hectares in Morgon from a retired vigneron who had previously leased the land to his father. In 2013, Kewin also purchased 1.2 hectares of 85-year-old Morgon vines used to produce his "Vieilles Vignes" wine. The vineyards are cultivated using certified organic methods, and Kewin emphasizes minimal intervention in the winemaking process, utilizing native yeasts and minimal sulfur.

Kewin Descombes adheres to natural winemaking principles, a philosophy he inherited and adapted from his father and mentors. His approach involves semi-carbonic maceration. The wines are aged in barrels, including some new oak, which adds complexity and structure to the final product.

The Beaujolais wine region, located in the eastern part of France, is an integral part of the Burgundy wine area but maintains a distinct identity due to its unique wine production methods and grape varieties. It stretches from the southern tip of Burgundy to the northern parts of Lyon, encompassing about 55 kilometers from north to south and 25 kilometers from east to west.

Beaujolais is primarily known for its use of the Gamay grape, which is relatively easy to cultivate and ripens early. The region's soils are diverse, with granite predominating in the northern areas and sedimentary rock in the south. This geological variance significantly influences the flavor profile and structure of the wines produced here.

The region is famous for Beaujolais Nouveau, a young wine released annually on the third Thursday of November. This tradition celebrates the end of the harvest. It involves the wine made with carbonic maceration, emphasizing fresh, fruity flavors without extracting bitter tannins from the grape skins.

Apart from Beaujolais Nouveau, the region also produces more structured and complex wines, particularly from the ten Crus of Beaujolais, named areas recognized for higher quality. These crus include Brouilly, Morgon, and Moulin-à-Vent, among others. Wines from these areas are capable of aging and evolving complexity over several years.

Beaujolais wine production is divided into three classifications: Beaujolais AOC, for wines typically light and fruity, suitable for immediate consumption; Beaujolais-Villages AOC, coming from 38 designated municipalities and offering slightly higher complexity; and the aforementioned Cru Beaujolais, from the ten specific areas known for their distinctive and more robust wines.

The Beaujolais region produces approximately 70 million liters annually, accounting for nearly half of all Gamay-based wines globally. Wine growing and production here rely heavily on traditional knowledge and practices, with many growers adhering to natural wine production methods. These practices emphasize minimal intervention in the vineyard and winery to preserve the natural expression of the grape and terroir.

Beaujolais wines are celebrated for their versatility in pairing with a wide range of foods, from light salads to hearty meat dishes. This makes them a favorite among various dining contexts, from casual to refined. The region's commitment to quality and tradition, along with its innovative approach to winemaking, continues to attract interest from wine enthusiasts worldwide.