Domaine Les Gryphées is a father and son estate in Le Bois d'Oingt, at the southern edge of Beaujolais, run by Pierre Durdilly and his son Guillaume. The family has farmed here since the 1970s, and their vineyards take their name from the gryphées, the fossilized oysters that turn up throughout the region's chalky clay soils. Pierre and Guillaume farm sustainably and are HVE certified, working older vines by hand and avoiding chemical inputs wherever possible. In recent years Guillaume has pushed the estate further into Beaujolais' ten crus, seeking out old, abandoned vineyards and bringing them back into production.

The 2025 Montpelain comes from a single, south facing plot in Morgon, the domaine's estate vines averaging around 50 years old. The soil here is a mix of Beaujolais' typical rose granite with clay and decomposed schist, a combination that is unusual for the appellation and gives the wine extra structure. Grapes are hand harvested and fermented on native yeast in stainless steel, then aged in older foudre and bottled unfined and unfiltered, so nothing gets in the way of what the site itself is doing.

Why You'll Love It

• A cru Morgon built on structure as much as fruit, with the schist and granite soils of Montpelain giving it real backbone.
• The nose leads with red summer berries, red rose, and purple stone fruit, backed by baking spice and cracked pepper.
• Full bodied with moderate tannins, it has enough grip to reward a few years in the cellar, though it already drinks well young.
• Unfined and unfiltered, so expect a touch of textural rusticity alongside the wine's mineral drive.
• A versatile cru Beaujolais that can stand in for a light Pinot Noir or Northern Rhône red at the table.

How To Serve It

• Serve lightly chilled, around 55°F to 60°F, to keep the fruit lifted without dulling the wine's structure.
• A short decant, 30 to 60 minutes, helps open up the aromatics, especially on a young bottle.
• Use an all purpose stem rather than a full-size Bordeaux glass to keep the wine's brighter side forward.
• Pairs naturally with herb-crusted rack of lamb, and works just as well with grilled pork sausages.