Anne et Jean-François Ganevat Mon Rouge

Anne and Jean-François Ganevat run a 400 year old estate in the Jura, in eastern France, where they are a reference point for natural and biodynamic growing. Mon Rouge is built on Gamay, a variety that gives bright red fruit and low tannin on the cool, high-altitude Jura slopes. The region's marl and limestone soils, cold continental climate and short growing season keep acidity high and ripeness restrained, which suits a fresh, perfumed style of red. The wine is farmed biodynamically and aged for 24 months in barrel, an unusually long time for Gamay, where slow oxygen exchange rounds the tannin and adds depth without covering the fruit. The colour is bright ruby. The nose is intense and lifted, with fresh raspberry and cherry, red currant, dried herbs and a twist of black pepper over a floral, rose-like top note. The palate is light to medium bodied, juicy and energetic, with vivid acidity, fine tannin and an earthy, savoury finish. Serve at 14 to 15 degrees, lightly chilled, in a Burgundy glass to gather the aromatics. It is at its best with lighter roasts and charcuterie.