A family that were making serious Cru Beaujolais when most of what people were making was cordial like rose. They use traditional production techniques and old vines to give there wine a dimension, character and interest that is not usually associated with Beaujolais. These reds are perfect during the warmer weather; give them 15 minutes in the fridge or serve in a wine cooler to experience the most vibrant and refreshing red on the planet.
From Beaujolais’ purest granite terroir utilising 60 to 80 year old goblet trained Gamay vines to make what is still one of the best and most distinctive Cru Beaujolais wines you can find. Elegantly spicy and cherry-infused, its velvety texture is just like summer pudding in a glass.
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.
Fleurie – Outside of Morgon, Fleurie appears to have the greatest concentration of good producers. And with particularly fine terroir, Fleurie is another great source of Cru Beaujolais. “Fleur,” of course, means “flower” in French, and indeed the wines of Fleurie are characterized by a distinct floral note – think violets.
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.