Community Tasting Note

budosyu wrote:

Monday, June 23, 2014 - Maroon color. Nose is not particularly expressive; most prominent is cooked herbs with a faint "meaty" note (beef roast with rosemary and thyme), mixed with cooked blackberry and cherry notes. Surprisingly full bodied and comes off as being more rustic for a Beaujolais with good acidity and dry tannins, finishing off with faint herbaceous notes.

Surprisingly serious effort for a Beaujolais, and should appeal to old world pinot drinkers. Would pair well with red-meat dishes. Based on other tasting notes, perhaps this was more fruit-forward when it was younger but would not hold any longer as the fruit seems to be on its way out.

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