Domaine Saint-Cyr La Galoche - Beaujolais AOC, France
Domaine Saint-Cyr La Galoche - Beaujolais AOC, France
SKU 12425
In stock
Bright and light ruby red in the glass, this wine opens with delicate aromas of strawberry, raspberry and fresh cherry, lifted by subtle floral notes. The palate is fresh and lively, with balanced acidity, soft tannins and plenty of juicy red fruit leading to a clean, refreshing finish.
Best served lightly chilled (12–14°C), it's a versatile and easy-drinking wine that pairs beautifully with roasted chicken, country terrines, fresh goat's cheese or classic charcuterie. Perfect for relaxed lunches, picnics with friends or a convivial aperitif.
Domaine Saint-Cyr is one of Beaujolais' most committed organic estates — a 23-hectare domaine run by Raphaël Saint-Cyr, the fourth generation of his family to farm this land on the southern edge of the region near Anse. Raphaël converted the entire estate to certified organic viticulture when he took over in 2008, and since 2020 has ploughed his vines with two Comtois draught horses, Samba and El Sueño — a return to living soils that defines his philosophy. Wines are made with native yeasts, minimal sulphur, and whole-cluster fermentation. The domaine has become a reference point for the natural wine movement across France and beyond, celebrated by natural wine specialists and increasingly by the broader wine press for showing what honest, expressive Beaujolais can truly be.
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Details
| Winemaker | Raphael Saint Cyr |
|---|---|
| Country of Origin | France |
| Grapes | |
| Region | Beaujolais |
| Vintage | 2024 |
| ABV | 11.5% |
| Style | Red Wine |
| Food Pairings |
Characteristics
Click & Collect Locations
- ✅ Athlone Store
- ✅ Mullingar HQ

Karine and Raphael - Domaine Saint Cyr
The Raphael St Cyr family has been in Beaujolais for at least four generations, in the far-south town of Anse. When Raphael took charge in 2008, he changed the name (from Domaine de Bellevue), began a conversion to organics, and got rid of the vines nearby, in basic Beaujolais AC, replacing them with cru vineyards to the North. In the cellar, it's all indigenous yeast, with a variety of takes on carbonic, some whole cluster, and some destemmed and up to eighteen month's aging in old wood for the top wines. A style that shows depth and finesse across varying terroirs.
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