Raphaël Beysang & Emélié Hurtubise Acacia 2023

Raphael Beysang, an Alsatian winemaker, has built a notable reputation in the natural wine community. Born in Alsace, the son of restaurant owners and grandson of a winegrower, Raphael started his winemaking journey under the mentorship of Patrick Meyer. He later worked with Jean-Marc Dreyer, where he deepened his expertise in natural winemaking.

In 2017, Raphael and his Quebecois wife Emilie Hurtubise established their winery, Lapins Des Vignes, in Saint-Germain-Nuelles, Beaujolais. The couple biodynamically manages around 8 hectares of vineyards, primarily focusing on the Gamay grape. Their approach involves "zero-zero" winemaking, meaning no additives, fining, or filtering, ensuring their wines maintain pure, sun-kissed fruit flavors with vibrant acidity.

Their winemaking techniques include whole bunch maceration for about three weeks and aging in large wooden foudres. They are known for their dedication to sustainable practices, even using biodynamic herbal teas to supplement traditional treatments. This dedication has quickly placed them at the forefront of natural wine production in Beaujolais, crafting rare and highly sought-after wines.

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.