Cru Beaujolais like this one is the most underrated red wine among wine drinkers. Can be easily passed for village level Pinot, in fact it's made in the same way, with open top wooden vat, pigeage, etc. No carbonic maceration like the Nouveau. Medium plus ruby core, pink-ish rim, still youthful looking. On the nose, red cherry, sour cherry, some dark fruit too, e.g. plum (especially on the second day), hint of spice and vanilla, meaty notes. Silken tannins, medium plus finish and acidity. Well-balanced, if not particularly complex. Drinking very well now, but can hold for another 2 to 3 years.
Still drinking really well. Fruit has faded a little, but interesting new flavors emerging. Interesting development for a Beaujolais. I'm gonna hold my last bottle for a while longer, just to see where it goes.
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(Jadot Moulin Aven Chateau St. Jaques) #2; COLOR-dark; NOSE-nice roasted pepper; cranberries; little black licorice reduction sauce; TASTE-nice intensity violets & cranberries; Beaujolais Cru's offer an imaginary blend -- mixing the elegance of Pinot Noir and fruit & explosiveness of a Barossa Shiraz; solid wine; some great tannin structure and some nice back-end cranberry, but is a little hollow on the mid-palate; WS-91; GV89
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