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vibrant fruit and poised balance aided by a warm
Grapes go in from 2020 onward
The 2021 is the cooler
It is pale and savoury rather than plush
savoury structure
Canaille 2023 Skin Contact vibrant fruit and poised balanceMa Lam is French Vietnamese and spent much of her adult life in Singapore, in and around the food and drink scene here, before moving to Beaujolais. She met Sbastien Morin there and the two now work along much the same lines: low intervention, long macerations, slow presses. Canaille is Gamay off the granite of southern Beaujolais, given a fortnight on skins and pressed slowly, with no sulphur added at any stage. It comes out bright and juicy with
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