Community Tasting Note

forceberry wrote:

Tuesday, August 28, 2018 - The grapes are destemmed and crushed, fermented and macerated with daily pumpovers in open-top fermenters. Aged partly in barrels and partly in vats. 13% alcohol.

Deep and quite brooding dark cherry red color with a slightly developed, orange hue. Somewhat pungent and smoky nose with aromas of Beaucastel-like brett, burnt hair, some phenolic spice, a little bit of crushed peppercorns, light brambly tones of raspberries and boysenberries and a hint of savory wood. The wine is medium-bodied, rather lean and quite taut with lively, bone-dry flavors of tart lingonberries and cranberries, smoky phenolic spice, a little bit of burnt hair, funky Beaucastel-like hints of brett and a touch of black pepper. The high acidity makes the wine feel bright and structured, whereas the tannins are very gentle and mellow. The finish is lively, crunchy and very slightly grippy with flavors of tart cranberries and sour cherry bitterness, some funky leather and even slightly lambic-like tones and a hint of smoke.

A nice, crunchy and characterful Beaujolais with surprisingly aggressive, spicy and phenolic brett character. This is pretty different from the typically farmhousy and leathery kind of brett funk one usually encounters in red wine, more similar to the spicy, smoky and phenolic kind of brett one might find ini lambics and in Château de Beaucastel reds. Very distinctive and definitely not the easiest to approach, but overall surprisingly lovely, tasty and invigorating. Hard to say if the wine is getting any better from here. A distinctive wine, to say the least, but one that managed to please me enough anyway. Perhaps a bit pricey for the style at 22,64€, though.

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