Introducing Sébastien Morin

Seb’s journey to becoming a winemaker began in the early 2000s after a chance encounter with Jura legend Jean-Marc Brignot. A friendship blossomed between the two and Seb spent much of the next decade juggling his desk job in Paris with travelling to the Jura to observe and assist in the Brignot cellar. He is counted as one of very privileged few to stand with Jean-Marc at the press, often throughout the night, and although he has certainly forged his own style, he does not deny he has been greatly influenced by the near mythical vigneron. 

Since 2015 he has been based in the southern Beaujolais town of Saint-Étienne-des-Oullières and is farming 1.5 hectares of Gamay just yards from his cellar door. Working at this scale has allowed for a keen eye on the vineyard and rewarded with pristine fruit at harvest despite the challenges of an exceptionally hot and dry growing season in 2018. 

As per much of what he observed from Brignot, Seb's work in his own cellar is gentle and respectful with a long, slow press favoured and all rackings fed by gravity. There are no additions of any kind. The resulting wines in all guises are elegant, structured and incredibly unique portrayals of the Gamay grape - giving pleasure and profundity in equal amounts.

We are thrilled to add Sebastien Morin to the Beattie and Roberts roster!

The Wines

L’Entremetteuse, 2017

From a 70 year old plot of Gamay planted on sandy granitic soil.  The grapes were pressed gently over 10 hours to give a pale ruby coloured juice and after a month in cuve to start fermentation the wine was bottled and left on its lees for 20 months before degorgement. Bursting with red summer berries and a gentle fizz make this an ideal bottle for the warmer months.

Amalgame, 2018

From a 70 year old plot of Gamay planted on sandy granitic soil.  After a 10 day maceration in whole bunches the grapes were pressed and fermented in a combination of fibreglass and old barrels. Deep, textural and savoury - the more immediate of the two reds.

Alter Ego, 2018

From a 70 year old plot of Gamay planted on sandy granitic soil.  After a 10 day maceration in whole bunches the grapes were pressed very gently for 14 hours into cuve. The more structured of the two reds, with similar savoury notes but a wonderful lifted fruit profile. Spectacular Gamay!