Grapes: Gamay
Country: France
Regions:Beaujolais
Wine Type:Red
Vintage: 2023
Bottle Size: 750ml
Alcohol: 13%
£36.71 incl. UK VAT & duty fee | £28.37 due at checkout | est. £8.34 to be paid to courier, with a small customs handling fee
IMPORTANT: We operate from Germany and therefore you are not paying any tax to us, but instead you will need to pay all UK taxes to the courier after receiving your delivery. Read about UK shipping, VAT and Duty Taxes.

L’Indigène 2023 is a natural wine crafted by La Maï Wines, in the Beaujolais region in France. This red wine is made with 100% Gamay grapes, as is usual for the region.

Armed with a nice agricultural nose, a little rustic in the nice way we like, not too much but enough to give it some edge. Little spicy, forest fruits, some cinnamon and vanilla.

Will age nicely this.

How is L'Indigène made?

100% Gamay from around Blacé in southern Beaujolais. The grapes spend about a month on their skins, much longer than most Beaujolais, and are then pressed slowly. No sulphur is added. The long maceration is what gives it that bit of structure and rustic edge.

La Maï Wines is Maï Lam, a French-Vietnamese winemaker who spent years in the Singapore food and drink scene before moving to Beaujolais. She makes her wines in the same cellar as her partner Sébastien Morin, always with no added sulphites.

We ship every Wednesday. Order by Tuesday 10am.

mai lam l'indigene beaujolais gamay
La Maï Wines - L’Indigène 2023
£36.71 incl. UK VAT & duty fee | £28.37 due at checkout | est. £8.34 to be paid to courier, with a small customs handling fee

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NATURAL WINE FROM BEAUJOLAIS

Located in southwest France, Beaujolais is known for its focus on one grape variety—Gamay—making up 98% of the region's vineyards. The other 2% is mostly Chardonnay.
Some of the standout natural wine producers from Beaujolais include Jean Foillard, Clos Bateau, Domaine Lapierre, Guy Breton, Sebastien Morin, Thillardon and Metras. If you want to dive deeper into the history of natural wine in Beaujolais, check out our article, where we explore the region's pioneers, the technique of carbonic maceration, and the challenges it’s faced over the years. Read more here.

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