Wine in Beaujolais

An easy-drinking wine made with high quality grapes grown in the southern part of Beaujolais. Soils are light, and allow a light, fresh expression of Gamay. The grapes are handpicked in whole bunches and cold soaking is longer than usual for Beaujolais.

Balanced and lightly creamy, offering pretty flavors of plum sauce and raspberry coulis threaded with hints of ground spice. Elegant, with a floral finish. Drink now. 5,000 cases imported.

This wonderful Beaujolais by Georges Deboeuf is intense cherry red in colour with aromatic notes of raspberries and blackcurrant and red berry flavours.

This flirtatiously fruity wine is made from the Gamay grape grown in the northern part of the Beaujolais region, which is rare for a wine at this price. Most everyday-priced Beaujolais wines comes from the south. The vines grow in the traditional freestanding bush or goblet style near the villages La Chapelle de Guinchay and Romaneche-Thorins which lie just east of the Crus, Fleurie and Chenas. The soil is a free-draining mixture of decomposed granite, clay and sand. Grapes are picked by hand and vinified in the tradition of carbonic maceration which helps to extract fruit rather than tannin, producing bright, lively wines best consumed fresh and while youthful.

Discover Duboeuf Beaujolais Villages Nouveau Boat Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

TASTING NOTES: Garnet in color with purple hues, the aromas of mixed red fruits are intense. On the palate the wine is supple, with a pleasant roundness full of fruit. The finish is soft and long. SERVING SUGGESTIONS: A great accompaniment to a wide array of dishes like barbecue, pizza, hearty fish dishes and a variety of hard and soft cheeses.

Discover Georges Duboeuf Regnie Cru Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

This flagship wine is produced from selections of the harvest from three top terroirs of Moulin-àVent, all located at the heart of the appellation. The altitude is between 240-280 meters (787-918 feet) with a predominantly southeastern exposure: 1) “Les Thorins”, iconic and central terroir of the appellation, facing South 2) “Le Moulin-à-Vent”, iconic and central terroir of the appellation, facing East 3) “Aux Caves”, soils rich with silica; 80 year old vines A handsome, deep red color with purple tints and lovely aromas of mature red and black fruit, hints of spice and floral notes of rose, peony and violet. Good body with fine tannins and considerable length. Rich, opulent and complex, finishing on a spicy note.

An intense crimson color. A fine expression of this lovely 'Capitans' terroir, with highly complex aromas on the nose and palate – hints of flowers (peony), roasting, mocha and vanilla, fruit (blackberry), spices (pepper) and licorices. Remarkably rich on the palate with powerful tannins and an opulent fleshiness. A wine to lay down for many years. Sommelier's tip: decant an hour before serving.

Light, slightly earthy bouquet; medium-bodied with supple ripe tannins; rich palate of fresh dark fruits. An immediate pleasure, this wine is ready to drink now.

Beaujolais Villages, thanks to climate change is evolving from a very light quaffer into a more serious age-able wine. The temperatures in Burgundy’s Beaujolais Region have been much warmer for the past eight years or so which has materially changed the nature of the Gamay grape – recent vintages, including the 2018 are medium bodied with much more pronounced structure and higher alcohol levels (14% on the 2018). Because irrigation of vines is prohibited in France the grapes are ripening earlier and deeper than had been the case traditionally but this makes the new generation of Beaujolais Villages taste more analogous to Grenache wines from the Rhône valley, more powerful wines with low acidity and a deep raspberry flavor. The 2018 vintage has sufficient tannins to enable it be aged for as much as eight to ten years and features a deep ruby hue.

To say that Gamay runs in the blood would not be such a terrible exaggeration for Alex Foillard. The son of “Gang of Four” Morgon producer Jean Foillard, Alex had early exposure to the world of wine, and more specifically, to the principles of sustainable farming and low-intervention winemaking that brought his father to stardom in natural wine circles, along with like-minded neighbors such as Marcel Lapierre, Guy Breton, and Jean-Paul Thévenet. Alex’s involvement in the family business began at a young age, as he took an early interest in the vineyards and enjoyed helping his father pick grapes during harvest. Intent on carrying on the family tradition of producing handcrafted cru Beaujolais, Alex studied agriculture at the Lycée Agricole in Montpellier, then earned a degree in viticulture and enology in Beaune, while simultaneously interning at a well-respected domaine in Nuits-Saint-Georges. Upon finishing his studies, he sought to earn further experience in vinification via additional internships in Australia plus another with a producer in Japan. Upon returning home to the Beaujolais, in 2015, Alex truly began dedicating himself to the family domaine. The following year, and only twenty-four years old, he purchased his very own vineyards. With roughly a hectare each in the crus of Brouilly and Côte-de-Brouilly, Alex successfully diversified the Foillard cellars, until then full of Morgon along with the odd barrel of Fleurie. Though the vineyards were not certified organic, he immediately began working them according to organic principles. The 2016 vintage marked his first harvest. Jean’s influence is evident in Alex’s solo cuvées: the wines have a seductive aromatic component, a silky texture, and a downright deliciousness that is unmistakably Foillard. After all, Alex used tried-and-true techniques to craft his wines: whole-cluster fermentation with natural yeasts, no fining or filtration, and no additives of any kind save for a minute sulfur dose at bottling. The new generation at Domaine Foillard has burst onto the scene with a bang, and the future is full of exciting possibilities for this talented Beaujolais youngster. Brouilly: • From north-facing lieu-dit La Folie • Fermentation in concrete tank lasts 21 days • Pumpovers take place once a day for first three days • Aged 50% in concrete tank, 50% in barrels for 6 months • Bottled unfined and unfiltered • Aged 6 months in bottle

A dense robe and ruby tints for this wine with rich aromas where wild cherry is at the fore. A wine with a warm, full and fruity mouthfeel and mellow tannins. Low temperature vinification in a spherical vat that we place in a cold room throughout maceration, vinification with no sulphites and the indigenous yeasts that are naturally present on the grapes.

Fruity and well-balanced with a nice concentration. Flavors of strawberry and raspberry linger along a nice finish. Image does not represent specific vintage

At the top of the Gamay, the Gamay with small clusters on the granite rocks. We liked this wine ripe and so pleaseful in the palate. A volcanic pleasure!

Our Beaujolais-Villages reveals a deep ruby colour. It offers red fruits, lightly spicy notes. Of a remarquable softness and a nice concentration, the mouth is full of fresh fruits flavours. A very pleasant wine with mellow tannins.

Generous, fruity wine with a deep garnet color, attractive aromas of spice, cassis and raspberries with complex cherry, kirsch and apricot flavors.

This is a floral festival in glass with blue and dark flowers dominating. The palate is silky with raspberry/cherry notes supporting a fresh bright finish.

Discover Louis Latour Beaujolais Villages Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Bright cherry color, aromas of red fruits dominated by strawberries and blackcurrant. Very fine tannins lead to a fresh, silky finish.