Le
GrappinVins de Grappes Entières
Hand-harvested clusters, whole-bunch fermentation, and honest winemaking. From the granite slopes of Beaujolais to the schist hills of the Northern Rhône.
Grappin
"Le raisin se suffit à lui-même."
Le Grappin is named for the most fundamental element of winemaking: the grape cluster itself. We believe that great wine begins with respect for the whole bunch—stems, skins, seeds, and all.
Whole-cluster fermentation is our signature. By leaving the grape stems intact during fermentation, we achieve structural complexity, spice, and a tension that destemmed fruit cannot provide. The stems act as conduits for oxygen, creating a slow, gentle extraction.
All fruit is hand-harvested into small crates to preserve the integrity of each grappe. We work with old vines—50+ years in many parcels—rooted in granite, schist, and blue clay. The age of these vines provides natural concentration without the need for heavy extraction.
Indigenous yeasts only. No additives. Light sulfur at most. The cellar work is simple: foot-treading, gentle pump-overs, and gravity movements. We aim for transparency of terroir rather than signature of technique.
Entières
Pur
Granite, schist, and the soils of Beaujolais and the Rhône.
Granite Rose
The decomposed pink granite of Beaujolais crus provides minerality and acidity. These ancient volcanic soils force vines to dig deep, creating stress-induced concentration in the Gamay grape. The granite imparts a distinct smoky, flinty character.
Ardoise Bleue
In the Northern Rhône, mica-schist and gneiss dominate the slopes. These heat-retaining, mineral-rich soils are perfect for Syrah, providing the peppery, structured backbone that defines the region. Steep terraces demand hand-harvesting.
Vieilles Vignes
We prioritize old vines—many over 60 years, some centenarian. Old Gamay and Syrah produce smaller berries with thicker skins, providing natural tannin and concentration. These vines speak of their place with clarity and depth.
Les Côtes
Specific parcels in Morgon, Fleurie, and Moulin-à-Vent for Gamay; Côte-Rôtie and Saint-Joseph for Syrah. Each site is farmed by hand and horse where possible, with organic or biodynamic practices.
Bunch Selection
Not all clusters are suitable for whole-bunch. We hand-sort in the vineyard and again at the cellar door, selecting only lignified, brown stems with ripe, healthy fruit. This rigorous selection is the heart of Le Grappin.
Semi-Carbonic
Beaujolais wines undergo semi-carbonic maceration in whole clusters, starting at cool temperatures to preserve bright fruit and floral aromatics. For Syrah, we use more traditional crushing but retain 20-50% whole bunch for structure.
Wines of the whole cluster—six expressions of stem and stone.
Le Grappin Morgon
From 60-year-old vines on Côte du Py granite. 100% whole-cluster semi-carbonic maceration. Deep ruby with wild strawberry, peony, and black pepper notes. The stems provide structure that elevates this above typical Beaujolais—age-worthy and serious.
La Madone
From the iconic pink granite of Fleurie. 80% whole bunch with 20% destemmed for plushness. The Queen of Beaujolais—elegant, floral, with iris and violet aromatics. Silky texture with a mineral, granitic finish that speaks of its slope.
Les Serines
Sérine (the original Syrah clone) from Côte Blonde and Côte Brune parcels. 40% whole cluster provides the spicy, structural backbone; the balance is destemmed for fruit. Bacon fat, olive tapenade, black raspberry, and violet. Aged 18 months in demi-muids.
Granite Noir
From the steep granite slopes of Saint-Joseph. 30% whole bunch fermentation with foot-treading. More rustic and immediate than Côte-Rôtie, with cracked pepper, blueberry, and smoke. The whole clusters add grip and savory complexity to this approachable Syrah.
Grappin Blanc
A rare white wine made from red Gamay—direct press, no maceration. Sourced from golden-berried Gamay Blanc mutations found in old vineyards. Pear, ginger, and almond with a saline mineral finish. Fermented and aged in old barrels for 10 months.
L'Or du Rhône
Viognier from Condrieu's granite terraces. Unlike the reds, this sees no stems—delicate whole-bunch pressing only. Apricot, honeysuckle, and ginger with the variety's signature oily texture. Aged in concrete eggs to preserve purity.
Visit the Cave
Tastings by appointment in our cellar beneath the Beaujolais hills. Walk the vineyards, see the whole clusters arriving in crate, taste from barrel.
Le Grappin
69910 Villié-Morgon
Beaujolais, France
📧 grappes@legrappin.fr
📱 +33 (0)4 74 04 XX XX
By appointment only
France: Lyon, Paris, Beaujolais
Export: UK, USA, Japan
Direct sales available