89 Points | International Wine Cellar , January 2012
Deep ruby with a bright rim. High-pitched aromas of red- and
blackcurrant complicated by a spicy quality. Juicy and precise, with
strong energy to its tangy currant and bitter cherry flavors. Finishes
clean and mouthwatering, with very good thrust and bite. This is the
sort of Beaujolais I could drink all day long. (JR)
Made from the Gamay grape, the red wines of Beaujolais are mostly exuberantly fruity and brisk wines that are often served lightly chilled for added refreshment. There is also a small amount of white Beaujolais, made from Chardonnay, but little of this is exported to the U.S. Today, the overwhelming majority of Beaujolais production is controlled by negociants, of whom Georges Duboeuf is the undisputed king.
Gamay is the primary grape of Beaujolais, a region administratively considered part of the Burgundy wine growing region, but one that has a climate closer to that of the Rhone. Wine produced here appears in your glass in essentially three forms: Nouveau, Beaujolais Villages, and Cru Beaujolais. Read More »
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