Winemaker Notes
A wine that can be enjoyed throughout a whole meal. It goes well well with cold cuts and white meats.
Professional Ratings
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James Suckling
Enticing nose of red fruit with some wild strawberry character. Medium-bodied, juicy and silky, this has a spot-on balance of ripe fruit and soft tannins. Long, very harmonious finish that pulls you back for more. From an east-facing slope with pure granitic soil that's very sandy. From organically grown grapes.
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Jasper Morris
Rich deep purple, much more intensity than the 2023 but less juicy. Fine intensity of fruit on the red and black cusp, with good acidity as well as a few tannins. Sterner stuff than the juicy 2023, with good ageing potential.
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Robert Parker's Wine Advocate
The 2022 Brouilly Reverdon boasts beautifully pure aromas of cherries, candied berries and pomegranate mingled with sweet spices and cherry blossoms. Medium-bodied, it envelops the palate with a velvety texture, courtesy of its fine talc-like tannins. At its core lies an ensemble of plushy fruits interwoven with piquant notes of candied ginger and subtle floral undertones.
Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.