Beautiful Beaujolais that transcends the appellation. With 3 years it’s starting to behave like a Pinot Noir. Blind of all, we’d certainly be wrong. A wine that needs at least one hour of aeration to give time to the beautiful material to deploy. Fine, tight and persistent tannins. Serve at 12-13 degrees.
Superbe Beaujolais qui transcende l’appellation. Avec 3 ans ça commence à se comporter comme un pinot noir, d’ailleurs à l’aveugle on s’y tromperait certainement. Un vin qui a besoin d’une heure d’aération au moins pour laisser le temps à la belle matière de se déployer. Tanins fin, serrés et persistants. Servir à 12-13 degrés. — 10 days ago
I’m a sucker for gamay, and this is one of the best I’ve had. Just what you want from a really good beaujolais - bright fruit flavor, complex, and nothing heavy about it. Also thought a bit of time probably helped it mature and even out a bit - sometimes even a good Beaujolais feels a bit unfinished when drunk right away. — 9 hours ago
Only one bottle left... That strong nose with violet, cherry, hay, iron... Who couldn't love that? There is a huge acid backbone with a good width, a soft mouthfeel, a big bright ripe cherry note, a huge power house of a mid palate with tickling tannins that tend to dry up a bit a huge finish with cherry and even cherry spirit notes. That's probably my favorite kind of wine here — 13 days ago
A magnum! A thin/light garnet , edges quite red. Nose of light fruit, maybe pear & strawberry. Medium body- fruits like pear and maybe white peach. On the dry side, low acidity, pretty good! — 7 days ago