Karim Vionnet
Beaujolais Villages

Karim Vionnet Beaujolais Villages

The cousin of Pinot Noir

Gamay is the quintessential chilled red. It is a cousin of Pinot Noir, just a little lighter, brighter, and fruitier. Not sweeter, just more fruit character. The Beaujolais region is famous for this varietal and its an early ripening, quick fermenting, uncomplicated grape varietal. With Beaujolais Nouveau being its bubble-gummy relative in style, a Beaujolais Villages is a bit more serious, but still goes down like a raspberry coulis (the raspberry sauce on your flourless chocolate cake).

**Serve Chilled**




Beaujolais, France



Our Best Advice

Drink this one all Thanksgiving long

Delicious With

The crisp acidity, low tannins, and fragrant fruit make this wine a wonderful match with literally any food. Beaujolais is an earthier-style Gamay - salami, bresaola, prosciutto, or any kind of cured meat is gorgeous with this wine. Also pairs nicely with any cheeses, young or aged, and doesn’t compete for flavor.

Their Cred

Karim has an interesting wine story. Adopted to French parents, named Mary and Joseph (just a fun fact), Karim is originally from Algeria. He grew up in Beaujolais, traditionally a pretty conservative place, as a minority. He found an early calling for wine in a somewhat rebellious group of natural winemakers. After working the cellar of Guy Breton, famous for his minimal intervention in farming and winemaking, Karim started his own project where he organically farms his 40-60-year-old vines. He strives to make wines that are unpretentious and natural, while also crafting high-quality, terroir-driven wines. 

Trained in the cellar with Guy Breton, of the ‘Gang of Four’, a group of rebel winemakers in Beaujolais that rejected commercial farming and winemaking in the 80s. These winemakers called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all.

This Season’s Styles

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