This is classic Beaujolais. Light, fresh, tart, red fruited and easy going. Serve it chilled in summer, room temperature in winter and enjoy it for the simplicity. Drink it until the 2015 arrives then switch. Serve with charcuterie or fresh fruit.
Made from 45 year old bush vines which produce tiny crops. The grapes go through the traditional carbonic maceration method and then one quarter is aged in barrels of varying size. The wine is generous of flavour with a light and racy palate. Red and black fruits are evident with plenty of rose petal and floral notes. Hints of more savoury spice and earth can be found at the edges. I’d drink this wine with now with rabbit.
Beaujolais – Most famous for aromatic, light of body, high acid reds that are made from the Gamay variety. There is a Burgundian sensibility on Rhone soil types which makes for an interesting style. The quality wines are refreshingly tart with aromatic complexity and enough fruit weight to balance out the tartness. They can age but often it is not required. The best wines are found in the 10 Crus of the region with the less appellations being akin to an ocean in more ways than one. Whites from Chardonnay are available but hard to find.
Gamay – Grown in the French regions of Beaujolais and Loire Valley. It is early budding, high cropping, aromatic and high acid. It was outlawed from Burgundy by Duke Philippe the Bold for being disloyal but has no doubt made up for that with honourable service. The best wines from Gamay can be Burgundian in flavour and well worth seeking out. Often they are exceptionally good value too.