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Saint-Amour
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OUR WINES

THE DELICACY OF INTENSE REDS


Carefully tended by around a hundred devotees, Gamay, is the only Cru Saint-Amour grape variety. It draws its emotions from the diversity of soils that make up its terroir.

 

The soils within the Cru Saint-Amour appellation area are heterogeneous; going from granite to schist to clay, giving rise to two currents of wine:

  • light, lip-smacking wines that bring iris, violet or even raspberry to mind
  • powerful and complex wines with kirsch and spice aromas and flavours

A WINE IN TWO PARTS - PART ANGEL, PART DEMON


Contrary to what its name could make you think, it isn’t just tenderness that comes out of these bottles.

 

This famous Beaujolais Cru can, in turn, be either an angel or a demon. Depending on the winemaking style, Saint-Amour wines can be light and fruity or hearty and tannic.

 

For the former, maceration is short, highlighting the fruity liveliness of this wine.

 

For the latter, the tannins develop further and bolster the balanced bouquet, contributing hints of fruit brandy and spice. Wines from Saint-Amour crafted in this way reach their peak and most intense after 5 years.

Nevertheless, there is nothing stopping you enjoying them before or after. It all depends on what you are looking for in a wine.

TASTING IN A FEW WORDS


Grape variety: Gamay Noir à Jus Blanc

Specific characteristics: fruity, tender, harmonious

Eye: flawless ruby robe

Nose: kirsch, spice, peony, iris, raspberry, violet

Palate: lively and balanced, fruity and floral

Serving temperature: between 12 and 14°C – 54 and 57°F

 

Wines from Saint-Amour beguile your palate with a harmonious and fleshy bouquet. Sometimes tender, others distinguished, this famous Beaujolais Cru will remain true to you throughout the year.

FOOD & SAINT-AMOUR PAIRINGS


Though its name makes it particularly alluring for the 14th February,  Saint-Amour is to be enjoyed throughout the year!

 

In their youth, Saint-Amour wines make a great partner to your aperitifs or summer dishes, including barbecues, Mediterranean quiches and savoury tarts, carpaccios or chilled verrines.

 

In autumn, this famous Beaujolais Cru, in its long maceration form adds emotion to your pumpkin purees, veal risottos, tomato crumbles or pork tenderloins.

 

When winter comes, it is heart-warming when paired with Guinea fowl, stuffed turkey and fatted chicken in sauce.

 

Moving on to dessert, it also makes a great partner to a fudgy dark chocolate brownie with raspberries.

Would you like to get in touch with Cru Saint-Amour?

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Get in touch with Cru Saint-Amour