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
Back to basics!
After solar and generous vintages having produced rather colourful, fleshy vinous primeur wines, 2021 is a return to a much more classic primeur style. It is also the smallest harvest in the last 30 years, mainly due to the spring frost.
The devatting is reaching its end in the Beaujolais; the malolactic fermentations are in progress. We are continuing our tastings in the region to select the cuvées from our usual winegrower partners.
The first tastings show that the wines have a pretty purplish colour, moderately intense, with clear, very fruity aromas, rather red fruits, such as raspberries and redcurrants, with an intense freshness.
A return to a style that is much more approachable and light.
Drink young at 14°-15°C (57°-59° F).