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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Brouilly, southernmost of the ten Cru Beaujolais, unfailingly displays the highest degree of exuberance in fruit --- an intriguing parallel between geography and character! It is also the largest Cru in terms of volume, as well as the most extensive in surface area. Its vines form a large wreath around the base of the impressive Mount Brouilly, stretching out over the six villages of Odenas, Quincié, Cercié, Saint-Lager, Charentay and Saint-Etienne-la-Varenne. Its name is thought to hail back to a particular Brulius, lieutenant in the Imperial Roman Legion. It is tempting to picture this officer placed under the command of Caesar as having the same solid, jovial personality as the most flavorful of the Cru Beaujolais. The wines of Brouilly, known and esteemed around the globe, are true ambassadors of quality French red wines, regardless of the vineyard area.
Deep, radiant ruby color, so typical of classic Brouilly. Intensely perfumed, offering a whirl of richly concentrated, jam-like fruits, such as damson plum, strawberry, peach and red currant. The texture is opulent and velvety. Brouilly is at its best while in the fullness of youth.
"Bright ruby hue with youthful purple glints. Lovely, developed bouquet of strawberry, cherry and violets. Strawberry dominates the palate of this straightforward, pleasant wine. Lightweight and lively with balanced fruit and acidity. Lingering, fruity finish. "
The Wine News
For over 40 years Georges Duboeuf has been the Beaujolais region's most renowned negociant and is today regarded in the wine world as the King of Beaujolais. Born in 1933 in Pouilly-Fuisse, the son of a winegrower, Georges began selling his family's wines from the back of his bicycle to now-legendary local chefs such as Paul Bocuse and Paul Blanc. In 1964, Georges realized his...Read More About Duboeuf
(boe-show-lay) Upon hearing Beaujolais, many think of the large celebration for wine that comes out the 3rd week of November, that year's vintage of Beaujolais Nouveau. But the region of Beaujolais, situated at the bottom of the Burgundy AC, is more than just the nouveau. Some Beaujolais wines can be kept (gasp!) for up to 10 years! Those are usually the Cru Beaujolais and are...Read More About Beaujolais
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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