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The Beaujolais appellation covers 55,200 acres in 96 villages, located on the right bank of the Saône extending from a point south of Mâcon to the northern outskirts of Lyon. The wines with the simple appellation (Beaujolais) are mostly produced in the southern part of the region to the south of Villefranche-sur-Saône. The soil there is mainly sedimentary rock with clay and limestone and is richer than the soils further north.
The 1998 harvest was remarkably early; a fact which will be engraved in the wine history of the 1990's. August was dry and extremely hot, perfect weather for producing excellent quality grapes. The small quantity of rain during the second week of picking did nothing to harm the potential wine quality. The Gamay, usually a prolific variety, was reasonable and reached a level of concentration and balance (richness in sugar, phenolic components and acidity) rarely seen. The resulting wines have a superb brilliant color, thanks to the thick skins this year, and should hold up longer than usual. They are extremely well balanced in the mouth with a beautiful aromatic range on the nose.
The technique of semi-carbonic maceration is used. Whole uncrushed bunches of grapes are put into vats allowing intracellular fermentation to start inside each grape. The 10 to 20% naturally liberated juice begins to ferment. 2 or 3 "délestages" are made during the maceration period which lasts about 8 days. The aim is to obtain medium bodied wines with a lot of pleasant and fruity aromas, fresh and easy to drink. At the end of the alcoholic fermentation, the wine is racked and the skins are pressed. After the end of the malolactic fermentation, the wines are blended, fined and filtered before bottling. The authorised maximum yield is 55 hl/ha for Beaujolais Appellation.
Beautiful raspberry red. Pleasant and aromatic, with black and red fruit aromas (redcurrant and raspberry) and notes of liquorice. Round, fresh and extremely aromatic on the palate, a pleasant wine, easy to drink.
The company's founder, Thomas Barton, left his native Ireland and emigrated to Bordeaux when he was just 30 years old. He was a true adventurer, looking to make his fortune, and founded a shipping company in 1725. The first barrels of wine were naturally exported to Ireland, which, along with Holland, was the biggest market for Bordeaux in the early 18th century.
Very quickly, his...Read More About Barton & Guestier
The region of Burgundy is the fairytale land of vines. There are stories of kings, conquerors and commoners recounting the seductive effects of a Burgundian wine. Even now, many wine aficionados and lovers will pinpoint their most memorable wine moment at that first taste of an aged Burgundy. Much of this can be related to the terroir of Burgundy. Centuries of winemaking have...Read More About Burgundy
Gamay is a pale colored grape, best associated with the region of
Beaujolas. In fact, few regions or grapes
are so wholly intertwined with one another. After being universally rejected by the rest of
Burgundy in the
14th century, Gamay found its niche a bit further south, in Beaujolais. Beyond that part of France, Gamay
can also be...Read More About Gamay
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