From the 1940’s French farmers welcomed pesticides into their fields and vineyards. It lessened their physical load. They could reduce their seven day working week to six. They could be home for dinner with their family in the evening. Their productivity was maxed by applying a few sprays.
Now of course, we understand the impact of those decisions.
Soils, grapes and waterways are adversely affected by pesticides. The longer these chemicals are used, the worse the effects on the environment. To make wines with minimal additions, both in the vineyard and winery is incredibly difficult, and in many regions and wineries unachievable.
A brave few bandits in Beaujolais however, were not dazzled by pesticides, preferring traditional work in the vineyard and winery over chemical additions. These courageous souls were named the Gang of Four by American wine guru Kermit Lynch.
The effect their ‘natural’ philosophy has had on modern day winemaking is profound.
The unofficial ‘Gang of Six’ includes Metras, Lapierre, Thevenet, Foillard, Breton & Descombes (two producers Lynch wasn’t importing at the time). These rebels embrace organic farming principals, some taking it further to biodynamics. Here health and vitality in the vineyard is achieved through physical toil on the decomposed granite slopes of Beaujolais. Low sulphur is adopted in winemaking.
To celebrate these pioneers and visionaries, our sister restaurant, French Saloon is hosting a dinner featuring Beaujolais legends Foillard & Descombes. Both producers work small plots, due to the intense labour, producing only tiny amounts. Coupled with raging demand, these are rare and difficult to find.
Tickets are very limited, just like the wines. Come along with a friend and learn about these two formidable winemakers over a four course dinner prepared by Head Chef Todd Moses. Our wine buyer, Russell Keightley and Importer Andrew Guard will guide us through the night, with Andrew sharing why he started importing both into Australia, and how his relationship with them has developed over time.
~ Comte reserve gougères, smoked garlic
– 2018 Guillaume Overnoy Pet’Nat Le Poulchard
~ Raw tuna, oyster cream, sweet ginger and soy, coastal herbs
– 2017 Georges Descombes Chardonnay Macération
~ Grilled loin of pork, forest mushrooms, roasted onion and spinach cream
– 2017 Georges Descombes Régnié Classique
– 2017 Georges Descombes Brouilly Classique
– 2016 Georges Descombes Chiroubles ‘Vieilles Vignes’
~ Roasted duck breast, golden raisin, sweet and sour radicchio
– 2017 Jean Foillard Morgon ‘Côte du Py’
– 2017 Jean Foillard Morgon ‘Corcelette’
– 2017 Jean Foillard Morgon Eponyme ‘Charmes’
~ Reserve Comté
WHAT: Four course dinner alongside Foillard & Descombes wines
WHEN: Wednesday 29 May,
WHERE: Salon de The, enter via French Saloon – First Floor 46 Hardware Ln, Melbourne
COST: $160 per person
FEATURING: Dinner, drinks and Importer Andrew Guard
TO BOOK: Click here to book via trybooking