These are no insipid Beaujolais. While some 44,000 acres of densely-planted Gamay Noir produce a swath of quaffable Beaujolais annually, devotees hold that Cru Beaujolais is where it’s at. Morgon, Fleurie, and Moulin-à-Vent, are three of the ten Crus that satisfy us on every level. The individually-staked gobelet vines thrive in the manganese-rich, schist soils and produce complex, structured, age-worthy reds.
This Gamay Noir rosé from Beujolais is delicate and lively yet fleshy and generous. Tangerine, watermelon, lime blossom and wild strawberry characters with an underlying creaminess are supported by a steely mineral backbone. More >
Raspberry and blackberry fruits abound, speckled with hints of violet and mushroom on the nose. Ripe fruit opens the show on the generous, round palate, with clove spice bringing up the rear. This is a far cry from Beaujolais Nouveau. Rather, it’s a complex, versatile, moreish wine. More >
The Fleurie is juicy and expressive, with an undeniable elegance. Layers of strawberry unfold with notes of black olive, cinnamon and coriander, leading flawlessly into a long, juicy finish. Simply delicious. More >
This is no insipid Beaujolais. Deep cherry in color, a nose of ripe raspberries leads into wild strawberries and garrigue on the palate with distinct mineralogy, fine old oak tannins framing the fruit and balanced acid bringing up the rear. More >