This is my third time having this wine and this vintage. I believe it played a role in the development of my passion for wine as I first had it in Burgundy and confused it for a Pinot. Now I know much more but the mistake makes more and more sense. This is very atypical for a Beaujolais. First, there is no carbonic maceration at all. Next, the colour is garnet and the dominating notes on the nose are those of oak. It’s not heavy handed but definitely dominant with notes of vanilla. There is also cake icing, brown sugar, cinnamon. Primary aromas are fading, I can maybe get a bit of red cherry jam or strawberry jam. As for tertiary, I am getting forrest and rain. On the palate, it’s medium bodied with surprisingly high acidity. Way more fruit now, with cranberry and a little guelderrose berry. Tannins are medium and well integrated by now. 9+/18
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A private dinner (Restaurant Jérémy Galvan *, Lyon, France): From a parcel of old vines, 100% destemmed, vinification “sur mesure”, aged for 24 months in wood. A somewhat different approach to the Beaujolais theme. Often the focus is on varietal typicity, fragrance and minerality, especially in Morgon and Fleurie. This wine makes sacrifices in these departments to achieve a more textural, satiny style, with crushed red berry fruit, hints of flowers and spice, gentle oak tannins and a touch of vanilla on the finale. The wine has balance and sève, and the oak is beautifully judged, but I am not confident that I would recognise this as Gamay when tasting blind. It is however very good in its way.
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12/27/2023 - AD_jutant Likes this wine: 91 Points
This is my third time having this wine and this vintage. I believe it played a role in the development of my passion for wine as I first had it in Burgundy and confused it for a Pinot. Now I know much more but the mistake makes more and more sense.
This is very atypical for a Beaujolais. First, there is no carbonic maceration at all. Next, the colour is garnet and the dominating notes on the nose are those of oak. It’s not heavy handed but definitely dominant with notes of vanilla. There is also cake icing, brown sugar, cinnamon. Primary aromas are fading, I can maybe get a bit of red cherry jam or strawberry jam. As for tertiary, I am getting forrest and rain.
On the palate, it’s medium bodied with surprisingly high acidity. Way more fruit now, with cranberry and a little guelderrose berry. Tannins are medium and well integrated by now.
9+/18
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11/23/2017 - Xavier Auerbach wrote: 90 Points
A private dinner (Restaurant Jérémy Galvan *, Lyon, France): From a parcel of old vines, 100% destemmed, vinification “sur mesure”, aged for 24 months in wood. A somewhat different approach to the Beaujolais theme. Often the focus is on varietal typicity, fragrance and minerality, especially in Morgon and Fleurie. This wine makes sacrifices in these departments to achieve a more textural, satiny style, with crushed red berry fruit, hints of flowers and spice, gentle oak tannins and a touch of vanilla on the finale. The wine has balance and sève, and the oak is beautifully judged, but I am not confident that I would recognise this as Gamay when tasting blind. It is however very good in its way.
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