In Beaujolais, France, carbonic maceration—the process of fermenting whole red grape clusters to extract the grape's color with low levels of tannin—is renowned for its ability to add unique aromas, like bubble gum and banana, as well as unique flavors, like cherry kirsch or strawberry juice. Greg La Follette has been making a carbonic Pinot Meunier from van der Kamp vineyard for as long as he can remember at his previous wineries of Tandem, LaFollette Wines, Alquimista and now Marchelle.

“Greg is a bit of a mad scientist winemaker and is always experimenting with techniques and different grape varietals to create interesting wines; he was doing carbonic before it became trendy with all the younger natural winemakers out there now,” says partner Kevin Lee.

Join Marchelle winemakers Greg La Follette and Evan Damiano for an intimate tasting experience straight from the barrel-to-the-bottle. This is your chance to explore Marchelle's upcoming vintages before they're released — raw, expressive, and unfiltered and compare them to the same finished wines in bottle. Discover how the wines evolve over time and learn directly from the winemakers shaping them.

Expires September 1, 2026.