A blend of three Cru’s of Beaujolais. En Besset ferments in concrete and spends time in foudre. It has red fruits, sappy, tart palate and some spice: Everything you expect from Beaujolais. It also packs some earth, gritty tannins and a streak of savouriness. As a result this is a Rhone Valley lovers Beaujolais and it is glorious. Drink En Besset now, drink in 10 years. It’ll be a charmer for the long-term. Olives and fetta are all that you need to enjoy this wine.
When Brothers Maxime and Antoine Graillot purchase an Estate in Beaujolais, it is worth taking note. The Estate has parcels in Côte de Besset, Saint Amour and fruit from Fleurie. Changes to the management of the vineyards include introducting Biodynamic viticulture. Vintage 2015 will see each Cru bottled individually. Maxime is also responsible for the immensely popular Crozes Hermitage and this wine carries on my love affair with his work.
Almost always red wines that are aromatic, light of body, high in acid and 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. Due to their light weight Beaujolais is under estimated for their ability to age at all, the great Beaujolais can improve over the mid to long-term. Although the best wines are often found in 10 Crus of the region, some of the lesser appellations can impress. Whites from Chardonnay are available but hard to find.
Grown in the French regions of Beaujolais and Loire Valley. It is early budding, high cropping, aromatic and high acid. At one point outlawed from Burgundy by Duke Philippe the Bold for “being disloyal” but Gamay has no doubt made up for that with honourable service. The best wines from Gamay compare to Burgundy or Rhone in flavour and well worth seeking out. Often they are exceptionally good value too.