87 Points | International Wine Cellar , March 2012
Bright ruby. Musky dark fruit aromas are complicated by suggestions of licorice and cracked pepper. Taut, linear, gently smoky cherry and blackcurrant flavors show decent concentration and pick up spiciness with air. The cherry note repeats on the gently sweet, slightly diffuse finish.
86 Points | Robert Parker's The Wine Advocate
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.
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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.
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