2019 Domaine de la Bonne Tonne ‘Cuvée Cléa’ Regnie Beaujolais

Responsibly Farmed
Hidden Gem
Classic in Style

This varietal Gamay is everything you want from Cru Beaujolais: it’s medium bodied, it’s acid laden, and it’s loaded silky, fruit-driven flavors with a touch of soft, sweet spice on the finish. The wine is as natural as it gets: organic/biodynamic, hand-harvested, native yeasts, and bottled unfined/unfiltered.

This wine is named after Anne-Laure and Thomas’ first little girl, Cléa, who was born in 2017. Thomas likes to say that it matches his daughter’s personality, which is “full of character.” Only 91 cases produced.

Red
  • Tasting Notes strawberries, raspberries, baked plum, blackberry, prunes, earth, spice
  • Region France, Burgundy
  • Volume 750mL
  • Alcohol Volume 14.10%

$50.00

36 in stock

Pairs with

Domaine de la Bonne Tonne has been in the Grillet family for seven generations.

Anne-Laure Grillet and Thomas Agatensi joined the winery in 2019, bearing the torch from Marcel Grillet as the 7th generation winemaker at Domaine de la Bonne Tonne. Although 2019 only marks Thomas’ first vintage on his own, his conviction to earnestly represent the best climat of Beaujolais is palpable.

The winery has been practicing organic farming methods since 2003, certified organic since 2006, and is utilizing different biodynamic preparations since 2007. The winery is composed of 6.5 hectares, with 4 hectares in Morgon, and 2 hectares in Regnié, along with a touch of Beaujolais Blanc.

After working as a solar panel engineer in Switzerland for 5 years, Thomas briefly worked for Bret Brothers in Macon before moving back to his childhood hometown with Anne-Laure to settle back at Domaine de la Bonne Tonne to take over the family Domaine from Marcel.

Thomas takes his inspiration from supportive natural winemakers in the area such as Jean-Louis Dutraive, Paul-Henri Thillardon and Yann Bertrand. All wines are farmed organically with indigenous yeast and made with a minimal dosage of SO2 right before bottling. For vinification, whole-cluster grapes are cooled off in small batches before semi-carbonic maceration, and then the wines are aged for 8-9 months in old 600 L foudres.