89 Points | International Wine Cellar , March 2012
Dark violet color. Aromas of cherry, pipe tobacco and iron, with a meaty note in the background. Supple, sweet and fleshy, with mineral and meat notes complementing bitter cherry and dark berry skin flavors. Slightly hard-edged on the finish, which features notes of licorice and smoky herbs.
89 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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