Jean-Claude Chanudet is one of the movers and shakers in the natural wine world at large, and Beaujolais in particular. He follows a similar philosophy to the greats of Beaujolais: with very little interference in the vineyard and the cellar, not using any chemicals and additives, and minimal sulphur. Only indigenous yeasts are used in the cellar, and a long, slow carbonic maceration gives the suppleness and softness for which Chanudet’s cuvées have become known. Classified as Beaujolais-Villages, “La Cuvee du Chat” drinks more like a
Brouilly, featuring ripe, snappy red berries and stemmy sweet and savory herbs and crisp, balanced acidity. It’s a gorgeous partner for everything from salads to burgers.