Dark ruby red in color, this 100% Gamay Beaujolais offers subtle aromas of roses and peonies along with cooked peaches and plums. The effect is that of jam laced with cinnamon and cumin spices. A fresh, very well-balanced wine with good acidity at the end, finishing with notes of licorice and noble wood. Serve cool to the touch, but not cold, and fruit and spice flavors will develop in the mouth.
Silver, 2008 Finger Lakes International Wine Competition
Beaujolais, particularly when it comes from Chénas, carries a great deal of clout in terms of quality. Chénas is a charming village in Northern Beaujolais situated between the River Saone and the Beaujolais Hills that is known for producing ageworthy wines. In 1316, the oak woods of the commune of Chénas were felled by royal decree to make way for the first vineyards, hence the name Chénas from chêne, the French word for oak. These wines were later greatly appreciated by King Louis XIII.
The Les Combes is a blend of all the "valley" vineyards ("combe" meaning valley in French). The Chénas vineyards are spread over the sunny granite slopes of Chénas , a commune in the Rhône where the white-fleshed Gamay grape grows best. Although Chénas is one of the smallest and lesser known Beaujolais Crus, the well-known Chateau de Chénas estate is often quoted in the press and has won numerous medals (including several gold medals at the famous Paris competition.) This is an incredible value wine because you don’t pay for the popularity or reputation of the region, but for the wine itself.
This supple and graceful Beaujolais is perfect with turkey and all the trimmings. But, why wait for a major holiday? It's also just right with all of your everyday meals: ham, sausages, tapas, grilled or cooked meat, casseroles, and goat cheese. It pairs perfectly with rustic foods like lentil or minestrone soup. Try it with stews that incorporate pork, veal, chicken, or fish. Drink it at your next afternoon barbecue with grilled red meat or chicken souvlaki. Beaujolais served cool to the touch, but not cold (after 15 minutes in the refrigerator) will offer flavors that explode with fruit and spice.
More than half of Beaujolais’ output of Gamay-based wine is sold as Beaujolais Nouveau.
Unlike other Burgundy wines, Beaujolais is crafted using a fermentation method known as "carbonic maceration" or what has come to be known as the "Beaujolais Method". In this process, grapes are fermented inside their skins, to enhance the fruit’s character and flavor. The inherent fresh, fruity, and juicy characteristics of the Gamay grape make this a good marriage.
Beaujolais is among the most affordable Burgundy wines. It is also the most popular Burgundy in America (along with being France's own favorite wine). Beaujolais has been called a white wine that's red in color. Its formal name is Gamay Noir a Jus Blanc -- literally, black Gamay with white juice.
France's famous Burgundy growing region, Beaujolais, is best known for its light, ready-to-drink wines called Nouveau, created to celebrate the harvest and intended for consumption within mere weeks after the grapes are picked. But Beaujolais produces many more quality, age-worthy wines that are not to be overlooked! These wines deliver deeper, more complex flavors, a richer texture and eminent age-ability.
Red Gamay at Its Best
This is a stellar rendition of the luscious red Gamay, the distinctive grape that comprises 98% of all vines in the Beaujolais region. Relatively low in both alcohol and tannin, Gamay produces a lively, refreshing wine with exceptionally fruity flavors like sweet black cherry and black raspberry, with a slightly floral tinge.
These Gamay grapes were hand selected from one of the best granite-soil vineyard areas (or Beaujolais crus) in the region, the Chénas vineyards. Beaujolais, particularly when it comes from Chénas, carries a great deal of clout in terms of quality. Although Chénas is one of the smallest of the 10 vineyards of Beaujolais crus and therefore lesser known, it is enviably located between the famous Moulin-a-Vent and Juliénas areas. Chénas grapes produce wines that are ruby colored with hints of garnet, well-structured with a floral, woody bouquet. This is a heady wine for laying down, supple yet powerful, and one which – for the time being at least – remains less well-known than its prestigious neighbor.
Made by the talented Didier Rageot, a third-generation winemaker who knows well how to combine great fruit and masterful techniques in the cellar, this is serious Beaujolais from possibly the best dirt in the region. Almost completely unoaked, it simply bursts with flavor. With bold fruit and solid structure, its delicate perfumes of red fruits and flowers grace the nose. On the palate, it’s round, soft and fruity, but with sufficient acid to keep it fresh. And, the flavors linger long through a persistent finish with tones of licorice.
We recommend slightly chilling this Beaujolais wine to maximize its fruity flavors with any fare. Beaujolais is compatible with a number of foods. It pairs perfectly with rustic foods like lentil or minestrone soup. Try it with stews and casseroles that incorporate pork, veal, chicken, or fish. Drink it at your next afternoon barbecue with chicken souvlaki. Grab a bottle for a stunning showcase of the mouth-watering Gamay and you won’t be disappointed!