Vieilles Vignes Moulin-à-Vent Gamay

Some perceptible oak influence: vanilla and smoke. Ripe red cherries, raspberry, cranberry, and strawberry if you will. Roses and violets notes though I’d say less than expected. Elevated acidity, medium minus tannins. Medium plus body. (13% but I’d think at least 13.5%)

Leather. Tobacco. Soil. Stewed meat. Forgot the fruit.

Lovely in a more savory, damp earth, leathery sort of way with some cherry fruit to go along. Medium body, lightish alcohol, soft tannins, great food wine. 2011 vintage.

Demure nose, some barrel, wet stone, low dark red fruit. Chalky texture leaks sour cherry, tart, bright. #foodish

Yum- more meaty and earthy than expected. Great value!

Dry

fantastic nose of bramble and smoke, easily mistaken for Syrah, great wine

Very delicate “king” of Beaujolais. After 7 years, turned to elegant leather, truffle, mushroom and rosemary pork loin. The typical violets and sour cherries for this varietal jump out of the glass. It’s tannic structure is built for a way longer cellar life. Complex and palate cleansing while staying earthy and grounded. The finish is shy, but the acid makes you crave some funky cheese.

Savory and dark. Dried pork loin, tobacco, tomato paste and maybe some blackberry. Sneaky big tannins and medium-ish acid. No finish. Totally lacking freshness. Definitely drinking in a bruiser style much larger than the 12.5% abv would make you think. If you have ever overcooked a pork loin in a crock pot, you know exactly what this strange bojo tastes like.

Light, simple fruits with some rustic character. Firm tannins for a Beauj but just enough acidity to help.