Grégoire Hoppenot has rapidly established himself as one of the most celebrated names in modern Beaujolais, earning widespread acclaim and a passionate following among our members for his ethereal, terroir-focused Gamays. Sourced from organic vines rooted in the pink granite soils of Fleurie, "Origines" serves as Hoppenot’s flagship expression of this legendary village. By employing gentle, whole-cluster native yeast fermentations and neutral oak aging, he captures the pure, expressive soul of the region without relying on heavy extraction or high alcohol—consistently delivering a benchmark Cru Beaujolais that sells out as quickly as it arrives in our cellar.

The 2023 "Origines" is a masterclass in high-toned elegance and silky drinkability, marrying vibrant aromas of wild strawberries, crushed violets, and black tea with a signature granitic mineral drive. On the palate, supple, fine-grained tannins support a core of radiant red fruit, lively acidity, and a long, refreshing finish. Whether enjoyed in its youthful exuberance or allowed to develop savory complexity over the next 5 to 7 years, this bottling stands as an essential,sommelier-favorite red from one of Fleurie’s defining talents.

Why You’ll Love It:

• Top Producer Pedigree: Crafted by Grégoire Hoppenot, one of the most popular and critically adored organic winemakers in Cru Beaujolais.

• Classic Pink Granite Terroir: Sourced from steep Fleurie plots, delivering explosive floral aromatics, silky tannins, and distinct mineral tension.

• Low-Intervention Purity: Vinified with whole clusters and native yeasts to keep the wine vibrant, fresh, and exceptionally versatile at the table.

How to Serve It:

• Decanting: Optional, but a brief 20-to-30-minute splash in a decanter lets the high-toned floral and spice aromatics blossom.

• Temperature & Glassware: Serve slightly chilled at 55–58°F in broad Burgundy stems to highlight its floral lift and granitic crunch.

• Food Pairings: Exceptional alongside roast chicken with herbs de Provence, charcuterie boards, seared duck breast, or wild mushroom tartlets.