High neck fill and cork in great shape. Good color in glass with no evidence of browning. Lovely bouquet. Medium body on palate with lightly tannic finish. Fruit starting to dry out. Fading but still decent. A little sediment. Drink up.
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Deep ruby, leaning toward purple color. Medium intensity nose with developing aromas of black fruits, blackberry, granite and tropical spice notes. Dry, medium acidity and medium minus tannins. Tightly wound on the palate this wine needs some time to open up. Great wine for the money.
Darker colored in that I can't see my fingers through the glass. Nose is a little reserved with dark berries, banana and vanilla (oak) coming though. Taste is light, sour red fruit up front a hit of acid on mid-palate and the transitions to pretty chalky tannins on the finish. For whatever reason (okay maybe its the oak and tannins) I just think this is more new world.
Completely different than the Georges Dubœuf Brouilly we had the other night and that's OK.
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sfwine: Cru Beaujolais (San Francisco): Nose of red and black fruits, banana, instant cocoa powder, mint/pine needle. Ripe red fruits and vegetal flavors on the palate. Medium bodied, and somewhat structured with chalky tannins that are astringent. Seems more in the banana-yeast mode than others in this Moulin-a-Vent flight. Held well overnight, still has good juicy dark fruits, good acidity. Enjoy the mouthfeel here from the tannins but the banana vibe on the nose and palate is still apparent.
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Very dark color. Nice nose, dominated by black berries and spices. In the mouth, a tannic monster, concentrated and puckering, tasting very young. After 4 days in the refrigerator, this was gorgeous, a world class wine. It's hard to believe it's Beaujolais.
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11/13/2018 - 41hijinx Likes this wine: 87 Points
High neck fill and cork in great shape. Good color in glass with no evidence of browning. Lovely bouquet. Medium body on palate with lightly tannic finish. Fruit starting to dry out. Fading but still decent. A little sediment. Drink up.
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6/4/2011 - Carolaaz wrote: 85 Points
Rubayat Tati Nelson
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11/24/2010 - John Nezlek wrote: 87 Points
Part of a larger, pre-Thanksgiving meal, so it was difficult to pin this one down. Certainly decent, just not that nuanced for my palate.
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4/18/2010 - brianb8851 Likes this wine: 88 Points
Deep ruby, leaning toward purple color. Medium intensity nose with developing aromas of black fruits, blackberry, granite and tropical spice notes. Dry, medium acidity and medium minus tannins. Tightly wound on the palate this wine needs some time to open up. Great wine for the money.
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3/24/2010 - Bellissimo wrote:
Darker colored in that I can't see my fingers through the glass. Nose is a little reserved with dark berries, banana and vanilla (oak) coming though. Taste is light, sour red fruit up front a hit of acid on mid-palate and the transitions to pretty chalky tannins on the finish. For whatever reason (okay maybe its the oak and tannins) I just think this is more new world.
Completely different than the Georges Dubœuf Brouilly we had the other night and that's OK.
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4/2/2008 - 5laton wrote:
sfwine: Cru Beaujolais (San Francisco): Nose of red and black fruits, banana, instant cocoa powder, mint/pine needle. Ripe red fruits and vegetal flavors on the palate. Medium bodied, and somewhat structured with chalky tannins that are astringent. Seems more in the banana-yeast mode than others in this Moulin-a-Vent flight. Held well overnight, still has good juicy dark fruits, good acidity. Enjoy the mouthfeel here from the tannins but the banana vibe on the nose and palate is still apparent.
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12/11/2007 - EaglesWin wrote: 87 Points
Full bodied, nice tannins, not much fruit.
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12/5/2007 - danieladx wrote: 87 Points
Not getting much on the nose, except ripe berries. Tastes of sour cherries with very dry tannins. Needs to breathe.
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10/4/2007 - windinthewillows1 wrote:
probably drank a bit young; lots of body for a beaujolais. would buy again
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7/11/2007 - MObiker wrote:
Very dark color. Nice nose, dominated by black berries and spices. In the mouth, a tannic monster, concentrated and puckering, tasting very young. After 4 days in the refrigerator, this was gorgeous, a world class wine. It's hard to believe it's Beaujolais.
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5/22/2007 - windinthewillows1 wrote:
a full bodied gamay; drank with hors d'oeuves; it deserves a chance next to a full dinner with poultry or meat.
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