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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2014 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.1 pts. and median of 88 pts. in 33 notes) - hiding notes with no text | | | Tasted by Deux Chevaux on 6/25/2015: Beautiful fruit. Nicely balanced, with decent acidity. Lively and lovely over four nights. Our last one, and sad to see it go. (2699 views) | | | Tasted by worbx on 2/3/2015: The aroma has a touch of oak underneath strong bright berries. The initially bright aroma actually takes a small dip as it begins to open up. Fairly strong tannins up front, fruity, bright, light flavor. Oak comes out more in the aroma as it continues to open (and eventually some chocolate), and flavor lightens up a bit as the tannins become more subdued. Dark maroon in color, and a little translucent.
Tasted at about 60°F. (2735 views) | | | Tasted by winejnky on 11/27/2014 & rated 89 points: Earthy, black cherry, drinking very well, very nice pairing with Thanksgiving. (2915 views) | | | Tasted by winejnky on 9/26/2013 & rated 89 points: Slightly effervescent, nice earthy and black cherry flavors, lingering finish. Great value drinking very well right now. (3984 views) | | | Tasted by SchlaepDog on 6/9/2013 & rated 90 points: Nice cru beaujolais with red fruits and earthy aromas followed by black cherry, raspberry, cranberry fruit with earthy mushroom and hints of nutmeg and cinnamon. Way too easy to drink, probably peaking right now and I'd recommend drinking this wine by early 2014 as the fruit is fading a bit and this won't be getting much better. (4332 views) | | | Tasted by Obalde on 11/15/2012: med+ ruby, med youthful, strawberries, slight cheesy funk, liught florals, hints of minerality; dry, med+ acid, med tannin (slightly astringent), med+ body/alcohol, med intensity/finish, strawberries, cranberry, earth, soft but tart; good, drink now (2847 views) | | | Tasted by TheSohs on 2/27/2012 & rated 88 points: Floral and earthy nose. Concentrate strawberries on the palate with a cherry finish. Bold and surprisingly powerful for a Beaujolais. I think this would even stand up to beef with a bordelaise sauce! (3800 views) | | | Tasted by chrisanderika on 2/3/2012 & rated 88 points: Deep rich garnet color translates into a more robust cru than you might think. Caramel on the nose with some flowers. Strong strawberry fruit with slightly funky edge. Is this bigness the result of the warm 09' vintage? (3620 views) | | | Tasted by MichaelMA on 11/29/2011 & rated 87 points: Really same impression as last time -- loads of strawberry, light in weight, nice finish. A pleasant wine. (3169 views) | | | Tasted by Henry Miller on 10/13/2011 & rated 93 points: As good as it gets for Beaujolais Cru. Tightly packaged fruit funneled into intense mineral texture, with just enough graininess to grip the palate. Intense dry extract of wild strawberry and marischino cherry on finish. This is not your Thanksgiving cru, but will cut through a hanger steak and wash down frites very nicely. It may even get me to eat calf's liver and onions again. This will hold for 5 yrs. (3239 views) | | | Tasted by Paul S on 9/28/2011 & rated 88 points: Dinner at Tasting Room (Tasting Room, Marina Square): Decent without being great - this was certainly not in the top tier of 2009 Cru Beaujolais. The nose was actually a bit awkward at first, a bit stemmy, with herby notes overlaying aromas of strawberries and sweet cherries. With time, the overt greenish herbaciousness faded a little, and some earth and mineral notes emerged to take their place amongst the red fruited aromas which, in themselves, grew a shade darker - think dark cherries here. Much better. The palate too took a bit of time to get going too, showing rather disjointed at first and needing an hour or so in the decanter before coming around. With time it came across fresh, bright, perhaps lacking some definition, so that the fruit forward cherry and strawberry notes came across a bit simpler and less substantial than many of the smashing 2009 Cru Bojos I have had, but it certainly was very drinkable and very food-friendly. The finish lacked a little length as well, but otherwise closed the wine with a pleasant little twist of mineral. A very decent wine that went pretty well with our food, but a bit of a letdown given how well the region did for the vintage. (2874 views) | | | Tasted by jtinto on 8/4/2011 & rated 90 points: Delicious. Perfect with lighter food. (2797 views) | | | Tasted by Sparkotron on 6/3/2011 & rated 88 points: Pleasant, but unremarkable given the vintage. (3059 views) | | | Tasted by drwine2001 on 5/14/2011: Further Assessment of 2009 Beaujolais; 5/13/2011-5/14/2011 (San Francisco Wine Trading Company and Beltramo's (Menlo Park)): Tart wintergreen nose. Riper and more mouthfilling than the nose suggests and it becomes more liqueur-like, with a harmonious feel and recapitulation of some tartness and menthol at the end. (3396 views) | | | Tasted by Cappie on 5/9/2011: A really lovely Beaujolais. One of the best I've had from the vintage though not quite as intense as the Jean Descombes Morgon or the Domaine des Billards Saint Amour. This definitely has the floral nose that so many comment on as being typically Fleurie. A beautifully delicate wine that is ready to drink now. Paired with steak frites and Epoisses for dessert. (2834 views) | | | Tasted by Sauvyfan on 4/13/2011 & rated 93 points: Darkest Gamay I've ever seen. Nose of funky cranberry, cherry and a touch of concord grape jelly. Lively on the tongue. Beautiful red and a touch of blue fruit dance across the palate. A good dose of terroir, terrific balance and a lengthy finish. Wow. Is it possible that the 2009 vintage of Beaujolais was underscored? (3090 views) | | | Tasted by MichaelMA on 12/19/2010 & rated 88 points: red fruit with some chalkiness. Not much weight, but very pleasant. (3588 views) | | | Tasted by winegr on 12/11/2010 & rated 88 points: 88-89. This is a step up from the 09 Jean Descombes to me. This has a bit more depth, interest and structure. Some sappy beaujolais fruit, but not too bright. Some very solid chalkiness and nice balancing tart acidity. Just a bit of meatiness and mineral. This is good and balanced. Solid aromatics.
Night 2: Not so dissimilar. No better. 88ish. (3315 views) | | | Tasted by drwine2001 on 11/6/2010: 2009 Cru Beaujolais-North Berkeley and Others (Beltramo's, Menlo Park): Dominated by sulfur stink. Big but neutral. Underfruited, dry, and tannic. The least appealing wine of the tasting by a large margin. (4102 views) | | | Tasted by KeithAkers on 11/5/2010 & rated 87 points: Some 09 Cru Beaulolais' (Semiramis, Chicago IL): nose: very floral and feminine nose with tones of red fruits, red cherries and bits of spices. Very aromatic and fresh on the nose and though lacking depth, it provides some very pretty tones
taste: lighter feel with medium acidity and polished tones of florals, red fruits and bits of spice tones. Well balanced with an easy feel to the tones
overall: a lighter style wine but still nice and enjoyable. This benefited from a bit of air but was the weakest in the line up. Its a nice wine though for the lower price tag on it and would've been better with different food (3875 views) | | | Tasted by rjonwine@gmail.com on 11/3/2010 & rated 89 points: 2009 Duboeuf Beaujolais Tasting w/Jorge Hernandez of W.J. Deutsch & Sons Ltd. (Beltramo's in Menlo Park, California): Dark magenta color; oak, toasty, red fruit, coffee ground nose; tasty, tight, tart red fruit, toasty oak, tart red currant, tart red berry palate, needs 3-5 years; medium finish (30% aged in used oak) (4096 views) | | | Tasted by rjonwine@gmail.com on 10/24/2010 & rated 89 points: Dark black red violet color; tart currant, mineral nose; tasty, tart currant, mineral palate with a sense of herbs; medium finish (3150 views) | | | Tasted by maxmanx on 10/16/2010 & rated 88 points: Better on the second day but not enough tannins/concentration to age. Drink up! (3941 views) | | | Tasted by hutch on 7/29/2010 & rated 87 points: The 2009 Vintage of George Dubouef (Conference room): Mt favorite bottling of the tasting. Almost some funk here. We like the funk. Bright fruit. Nice acidity. Good. (4200 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Georges Dubœuf Producer website
U.S. Importer (Addt'l Info)GamayPlant RobezFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop Fleurie The single vineyards on weinlagen-info |
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