Domaine de la Madone Beaujolais-Villages Le Perreon 2019
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Robert
Parker
Product Details
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Somm Note
Winemaker Notes
Aromas of raspberries, cherry blossoms, minerals. Tangy, juicy yet refined, silky; flavors of red berries, baking spices.
Ideal pairings include roasted chicken or turkey, flavorful cheeses like Roquefort, or grilled pork sausage.
Professional Ratings
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Robert Parker's Wine Advocate
Inviting aromas of black cherries, blueberries and licorice introduce the 2019 Beaujolais-Villages Le Perréon, a medium to full-bodied, fleshy wine with a deep core of succulent fruit framed by powdery tannins and lively acids. As usual, this flavorful, beautifully made red from the Bererd brothers belongs on any short list of France's best-value bistrot wines.
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Robert
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Vines range from 40 to 60 years old, with many 100 years old or older. Soils are mostly pink decomposed granite, like cru Fleurie. The family practices sustainable farming, avoiding pesticides and following organic methods whenever possible.
Grapes are harvested exclusively by hand, and sorted at the cellar door. Fruit is fermented on indigenous yeasts in temperature-controlled stainless steel tanks, and aged also in tank.
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.