Beaujolais 'PS-Tendresse' N.V., Maude Rochette

A rare, radiant natural wine from the southern Beaujolais. 'PS-Tendresse' N.V. represents a gentle yet resolute rebellion in liquid form. Maude Rochette, a former Montréal restaurateur, crafts this cuvée with minimal intervention and maximum precision in the cellars of Raphaël Beysang & Émélie Hurtubise. Aged in terracotta amphorae beneath a light film of yeast (flor), this 100% Gamay offers distinct mineral depth, vibrant freshness, and multi-layered texture.

On the nose, the wine reveals expressive aromas of ripe dark fruit including fresh cherries and wild blackberries, intertwined with subtle floral notes and distinct mineral tension. On the palate, it is juicy, delicate, and energetic. A slight, seamlessly integrated volatile lift elevates the concentrated fruit, while the amphora ageing under flor imparts clarity and fine saline minerality without any heaviness or oxidation.

Key Highlights

• Terroir: 100% Gamay sourced from 40-year-old vines in the southern Beaujolais, planted on east-facing clay and limestone soils.
• Winemaking & Ageing: 10 days of whole-cluster maceration using native yeasts. Aged for 8 months in terracotta amphorae, where a protective yeast film (flor) developed to refine the wine's texture.
• Sustainability: Bottled under strict natural wine principles: unfined, unfiltered, and with zero added additives or sulfites (sans soufre ajouté).
• Tasting Profile: Juicy, mineral-driven, deeply fruity, and floral. Notes of ripe dark fruit, cherry, blackberry, floral lifts, and a crisp, vibrant finish.
• Ageing Potential: Highly expressive and energetic now, with the structural balance to drink gracefully over 2 to 4 years.

Food Pairing

• Meats & Charcuterie: Outstanding alongside classic steak tartare, roasted veal, or lightly grilled beef.
• Asian & Fusion: Excellent match for tuna tataki, pickled mackerel, gyoza, dumplings, or lightly spiced Asian fusion dishes.
• Vegetarian & Cheese: Ideal with grilled vegetables, lentil salads with balsamic dressing, aged goat cheese, and mild blue cheeses.
• Serving Suggestion: Best served slightly cool between 12°C and 14°C in generous white or red wine crystal glasses.

The Terroir of Southern Beaujolais

Unlike the granite-dominated terroirs of the northern Beaujolais, the southern landscape features clay and limestone soils. The eastern exposure catches the gentle morning sun, allowing 40-year-old Gamay vines to achieve optimal fruit maturity while preserving crisp acidity and distinct limestone minerality.

About Maude Rochette

Maude Rochette left Montréal behind to pursue her winemaking passion in the rolling hills of the Beaujolais. Working alongside her friend and mentor Émélie Hurtubise in the cellars of Raphaël Beysang & Émélie Hurtubise, Maude farms tiny parcels under low-intervention principles. Driven by precision and creative vision, she produces pure, transparent natural wines bursting with personality.