Beaujolais NouveauAppellation Régionale
Grape Variety :
Site: the Beaujolais area, although part of greater Burgundy, is very distinct on many accounts. The villages have a different look: instead of slate, the houses have roofs made of red tiles reminiscent of Provence and the Mediterranean world.
History & tradition: Maison Joseph Drouhin has always been deeply involved with the Beaujolais region and was indeed a pioneer when, in the early fifties, they were the first to bottle and ship Beaujolais Nouveau.
Soil: it is pink granite (and not limestone as in Côte-d'or).
Thanks to our experience in the region, we have been able to select various cuvées that complement one another very well and will produce a typical "primeur" wine.
This is where the Gamay grape is king. The type of pruning used in Beaujolais is called "gobelet": no wires between the vines; each plant grows by itself, independently from the others.
Method: traditional for Beaujolais; semi-carbonic maceration, full bunches of grapes.
Maceration: 4 to 10 days.
Ageing: stainless steel vat.
Short maturing: the wine is released less than two months following the harvest.
Tasting note by Véronique Boss-Drouhin
"It offers all the freshness of a primeur wine! According to the vintages, the wine may be fairly round, close to Burgundy style, or firmer. It reveals aromas reminiscent of red fruit, more or less strong, together with a refreshing acidity".
The wines all have a deep colour of intense, blue red. They are very attractive.
The nose is on the register of small black fruits with some lightly spicy notes. On the palate they are suave, but are equally very fresh.
There is a clear sensation of ‘biting' into fresh fruit in the mouth.
Our impressions after these tastings leave us very hopeful of a very pretty cuvée of Beaujolais nouveau in 2016.
Drink young at 14°-15°C (57°-59° F).