“I’ve been a fan of Sérol’s Gamays ever since I encountered them at the Troisgros restaurants in and around Roanne.” - Jancis Robinson

Just 70 km west of Beaujolais, in the foothills of the Massif Central, Côtes Roannaise is a tiny Gamay focused appellation. Akin to cru Beaujolais with its sandy, granite soils and Gamay focus, but 1/100th the size, its vineyards are found at higher altitudes (350-500m) and ripen later. It is cooler here and Gamay is known as Gamay Saint-Romain. Unlike the Gamay in Beaujolais, St Romain has loosely spaced berries that vary in size, leading to naturally lower yields. This terroir makes for crisp wines of small red fruits and a spicy freshness that richer Beaujolais doesn’t achieve.

Stéphane and Carine Sérol are the fifth generation of Domaine Sérol, taking the reins in 1996. Their vineyards are organically and biodynamically certified and Stéphane is renowned across France for his work in viticulture; he recently elevated the winery to carbon neutral, installing a geothermal system. Their mouth-watering wines are a product of their densely planted vineyards (8000-10000 per hectare), old vines (some dating to the 1930s) and high-altitude sites (400-500m). Fermentations are natural and the wines are refreshing, vibrant and mineral, a testament to great wine making skill.

Domaine Sérol is a triumph from the little-known end of the Loire valley. As one of the most important producers of Côte Roannaise, they add a strong voice to ‘Loire Volcanique’, a recent initiative to unite like-minded growers from neighbouring appellations Auvergne, Forez and Saint-Pourçain. The group exists to communicate the terroirs of the southern section of the Loire valley and Massif Central. The Sérol’s are also viticultural partners with Michel Troisgros, famed local chef from one of France’s top institutions, Maison Troisgros. It is here that revered author Jancis Robinson discovered Sérol’s wines, helping to introduce them to an international audience.